Cheese Spread
1 1/2 to 2 cups grated cheese
2 boiled eggs
1/2 cup salad dressings
1/2 of small jar of pimento
Mix all ingredients well. Makes one pint.

Pizza
1 cup finely chopped olives
1/2 cup grated onion
1 1/2 cup grated American cheese
1/2 cup mayonnaise
1/2 tsp. salt
1/2 tsp. chili powder
English Muffin
Mix all ingredients except muffins. Split butter and toast muffins. Spread muffins with olive mixture. Broil until bubbly. Makes six servings.

Florida Fruit Salad
1 large or 2 cans fruit salad
1/2 cup coconut
1/2 to 1 cup miniature marshmallows
1/2 cup sour cream
Combine all ingredients, adding enough sour cream to blend. Chill.

Among those attending the monthly breakfast at Libby’s Restaurant at Priceville of the class of 1952 at Falkville High School were: Ray and Betty Sanders, Howard and Helen Gibson, Franklin and Sue Harrison, Kenneth and Betty Harps, Jack and Ina Hucks and Bob and Charlotte Wise.

Marinated Black-eyed Peas
3 (16-oz.) cans black-eyed peas drained
1 cup chopped celery
1 bunch green onions with tops, chopped
1 (4 oz.) jar pimentos
1 (8 oz.) bottle of Italian salad dressing
Mix all ingredients and chill. Let rest several hours before serving.

Carrot Pecan Bake
3 pounds carrots sliced
2/3 cup sugar
1/2 cup margarine
1/2 cup chopped pecans
1/4 cup skim milk
1 egg, slightly beaten
3 tblsp. all-purpose flour
1 tsp. vanilla flavoring
1/4 tsp. ground nutmeg
Boil carrots until tender, about 15 minutes. Drain and mash carrots. Stir in remaining ingredients. Spoon into lightly greased two-quart casserole dish. Bake at 350 degrees in oven for 40 minutes. Makes 10 to 12 servings.

Spaghetti with Meat Sauce
1 pd. ground beef
1 cup chopped onion
2 cans (10 1/4 oz.) tomato soup
1/2 soup can of water
1 tsp. salt
1 bay leaf
1/3 tsp. pepper
12 oz. thin spaghetti, cooked.
Brown beef and onions. Blend soup, water and seasonings. Simmer 30 minutes, stir often. Serve sauce over spaghetti. Sprinkle with parmesan cheese. Makes four servings.