Johnny and Allison Palmer
Johnny and Allison Palmer
Adventures to such places as museums and aquariums are frequent with the Palmer family.

Johnny and Allison Palmer have been married for almost 17 years. They make their home on McKee Street with daughter, Posey, 9.

Allison grew up in Jackson. She is the daughter of Dwayne Sharp of Meridian and the late Pam Posey Sharp.

Her mother owned and operated the popular Tableworks by Pam Posey Sharp for many years.

"I spent many Saturdays of my life going to flea markets with my mom's business selling pottery," Allison said.

While she likes to paint, Allison said it's not her niche like it was with her mother.

She still has some of her mother's kilns.

Allison graduated from Northwest Rankin High School. She attended Mississippi State University where she studied accounting until she figured out what career she really wanted to pursue.

She then enrolled at Meridian Community College where she earned a degree in dental hygiene.

Allison is employed with Dr. Craig Martin.

A Nanih Waiya native, Johnny operates their family owned business, Palmer Medical Supply on Holland Avenue, where they sell scrubs, medical supplies and equipment.

Allison enjoys taking pictures of family members and friends. She also likes to read.

However, most of her free time is spent with Posey and her numerous activities.

Johnny enjoys sports, especially football.

Avid Fairgoers, he's still adjusting to life at the Posey cabin on Founders Square.

"He's grown to like the Fair over the years," Allison said. "It was a culture shock at first. There were lots of girls! They are finally getting married so there are more men now."

The Palmers also look forward to their annual vacation at Fort Walton Beach, Fla.

Like her mother and grandmother, Allison likes to bake, especially for the Fair.

"I like to bake and Johnny likes to grill," she said. "I like to bake because you can put it in the oven, set a timer and go do other stuff."

This time of year, the Palmers also enjoy soups.

Allison has shared her favorite potato soup recipe as well as several others including her mom's chicken pie and chicken spaghetti.


Peel and dice several potatoes

1 cup chopped onion

2 packages chicken bouillon

1/2 cup celery, chopped

1/2 cup plain flour

2 cups milk, separated

8 ounces sour cream


Add water to just cover and cook potatoes with onion, bouillon and celery until tender. Add flour to one cup milk. Stir into potatoes. Mix a second cup of milk with sour cream and chives. Serve over soup.


1 fryer, cooked, boned and diced (reserve broth)

1 can cream of chicken soup, undiluted

1/2 cup water

1 1/2 cups self rising flour

1 stick butter

1 cup buttermilk

Place diced chicken in bottom of baking dish. Salt and pepper to taste. Mix can of cream of chicken soup with 1/2 can water. Pour over chicken. Mix 1 1/2 cups self rising flour, one stick melted butter and 1 cup buttermilk. Pour mixture over soup and chicken. Then pour two cups chicken broth over all.

Bake at 350 degrees for 45 minutes.


2 fryers

2 cans Rotel tomatoes

1 can English peas

1 pound Kraft American cheese

12-ounce package vermicelli spaghetti

1 large bell pepper

1 large onion

1 1/2 stick oleo

Salt and pepper

Boil chicken in seasoned water and save broth. Bone chicken and cut into small pieces. Cook spaghetti in broth. It will use all the broth. Grate cheese and add to hot spaghetti. Cook onion and pepper in oleo and add to spaghetti. Add Rotel tomatoes, peas, and chicken to spaghetti. Mix well and pour into casserole dish and bake for one hour at 325 degrees or until bubbly.

Freezes well.


1 pound cole slaw mix

2 packages Ramen beef soup

1 cup sunflower seeds

1 cup toasted slivered almonds

1 bunch green onions (chopped)


1 cup vegetable oil

1/2 cup sugar

1/3 cup vinegar

Beef seasoning mix (from Ramen packages)

Mix salad ingredients ina bowl with a lid and shake. Mix dressing and pour over salad and shake.


20 ounces oyster crackers

1 package Hidden Valley Ranch Dressing

3/4 cup Crisco oil

1 teaspoon dill weed

Mix and store in airtight container overnight. These will keep well in refrigerator for a week or two.


1 tablespoon sour cream

1-ounce package Ranch dressing mix

8-ounce package cream cheese

1/2 pound cheddar cheese, shredded

1/4 cup finely chopped pecans

Mix sour cream with Ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and cheddar cheese to the bowl and mix together with your hands until thoroughly blended. Chill mixture for five minutes then shape into a ball. Place the pecans into a shallow bowl and roll all sides of the cheeseball in the pecans to coat.