Neshoba County Fair Recipes:  Part One from Brock

This week in part one of Neshoba County Fair Recipes, I have provided you three outstanding recipes you can prepare for supper any night, but additionally, they can be enjoyed at the upcoming Neshoba County Fair at the end of July.  I hope you enjoy these recipes this week!  These are some rich, delicious recipes — especially the Sunkist Cake (from yours truly), and the Sister Schubert’s Breakfast Casserole, made primarily from the namesake’s special frozen sausage yeast rolls.  Oh my – I’m adding pounds to everyone right now.  I had better stop enjoying myself too much !
Cut these out, and as always, enjoy, readers!

Sister Schubert’s Breakfast Casserole

Note:  When I saw this breakfast casserole recipe, my eyes got as big as flying saucers!!! Yummy!!! Did I say Yummy???  You can find Sister Schubert’s sausage rolls in your freezer next to the breads and biscuits…This is a pleasure to prepare for your guests at the upcoming Neshoba County Fair !

  • 1 pan Sister Schubert’s sausage yeast rolls, thawed
  • 8 large eggs
  • 1 tsp. dry mustard
  • Half tsp. salt
  • 1 tsp. black pepper
  • 2 tsp. Worcestershire sauce
  • 4 cups half-and-half
  • 1 tsp. hot sauce
  • 2 cups sharp cheddar cheese, grated
  • 3-4 Tbsp. butter, and more for greasing

Preheat oven to 350 degrees. Butter a 13×9 inch casserole dish. Remove rolls from pan and cut into thirds, cutting across sausage, set aside. You can find the rolls in your frozen rolls/breads section of your supermarket. In a large mixing bowl, whisk eggs until light and frothy. Add next six ingredients, whisking until all are well combined. Place sliced rolls into buttered casserole dish. Sprinkle with grated cheese. Pour egg mixture over cheese. Dot surface with butter liberally then cover tightly and chill six hours or overnight. Bake until center is set, about 55 to 60 minutes. Let set five minutes before serving.

Ritzy Nacho Chicken Casserole

Note:  This stuff is amazing.  It is incredibly simple to prepare, it is cheesy, it is buttery, it is rich, it is fun, and it has a kick to it.  I hope you make it for supper tonight ! This may be prepared at your cabin too for supper at the Fair !  You may double the recipe–just make sure you use a much larger and deeper casserole dish.

  • 3 large cans Tyson white chunk chicken meat, drained
  • 1 can nacho cheese style soup
  • 1 can cream of chicken soup
  • 8 oz. sour cream
  • Half cup mayonnaise (Blue Plate preferred)
  • 3 stacks Ritz crackers, crumbled up (not crushed)
  • 1 stick real butter, melted

In a greased 13×9 casserole dish, spread out your chicken meat.  Make sure it is drained well.  If you like more chicken, add another can.  Mix all your soups with the sour cream and mayonnaise, and pour it all evenly over your chicken.  Crumble up crackers and evenly spread them over casserole.  Melt butter and pour evenly over crackers.  Bake at 350 degrees, covered with foil, for about 30-40 min or until bubbly and crackers are lightly golden brown.  Only use real butter.

Brock’s Sunkist Cake

Note: I tell you this was totally a cake that I invented. There must have been a “food” spirit in the air telling me to use orange Sunkist soda in a lemon cake mix instead of water. Well, I did, and a delicious cake was born. This cake is delicious and a treat for your guests at the Fair !

  • 1 Duncan Hines lemon supreme cake mix
  • 3 extra large eggs
  • One and one third cups fresh & fizzy Sunkist soda (orange)
  • One third cup oil
  • 1 reg. box lemon Jell-O gelatin mix (not pudding)

Put all ingredients into mixing bowl and mix with electric mixer on medium high speed for about 3-4 minutes. Pour into a well-greased and floured Bundt cake pan. Use Crisco shortening to grease and self-rising flour to flour the pan. Bake for about 37-40 minutes at 350 degrees. Remove from oven to cool and turn out on to a cake plate. Sprinkle with sifted powdered sugar after cool.

Editor’s note:  Brock Wetherly Rogers is an experienced southern food writer, college and high school educator, overseas traveler, and passionate student of the culinary and pastry arts.
E-mail your comments to him at, or find him on Facebook at Brock’s Bites-Southern Recipes.