Computer class offered at Falkville library

A free computer class is being held at the Falkville Public Library for people 50 years and older.  Call 784-5822 for information.

Texas Fruit Salad
1 number two can of pineapple chunks
20 large marshmallows
1 package cream cheese
1 number two can fruit salad, well drained
1 cup chopped pecans
Drain pineapple, reserving two tablespoons juice. Pour reserved pineapple juice into pan with marshmallows and simmer until marshmallows are melted. Add cream cheese, whip until creamy. Cool, add pineapple, fruit salad and nuts. Place in a lightly greased pan and chill. Makes 12-15 servings.
Spicy Orange Salad
2 1/4 cup water
1 tsp. whole cloves
1/4 cup sugar
1 package lemon gelatin
1/2 cup chopped sweet pickles
1/2 cup stuffed olives
1 (11 can) of mandarin oranges
Boil water with cloves and sugar for five minutes. Prepare gelatin and let cool, add remaining ingredients.
Place into oiled mold. Refrigerate until firm.
For a good sandwich spread, grind a half cup plain cornflakes and half cup peanut butter. Spread on bread and add slices of bananas on top.
Cole Slaw
4 cups shredded cabbage
1/2 cup mayonnaise
1 tbsp. grated onion
2 tbsp. lemon juice
1 tbsp. celery salt
Combine cabbage and all remaining ingredients. Makes four servings.
You know you are in a small town whenever you miss a home football game and somebody calls to see if you are sick. This actually happened to me whenever I missed a home football game. If you do not have crackers to go in soup, use plane corn flakes. They are good in soup.
Zucchini Soup
1 pound fresh zucchini, grated
1 onion, chopped
1 can chicken broth
2 cups half and half cream, divided
In saucepan, combine zucchini, onion and broth. Bring to a boil, simmer until soft. Pour into food processor and puree. Gradually add a half cup of cream and blend. Return zucchini mixture to sauce plan and add remaining cream. Heat but do not boil.
Money tips for this week. Save containers that mustard come in. Soak off the labels. These containers can be used to hold cooking oil, lemon juice concentrate, or any other liquids. Label these containers. You can use only a small amount of the item.
Picnic potato salad
5 pounds white potatoes
6 boiled eggs, finely chopped
1 large green pepper, finely chopped
1 small onion, finely chopped
1/4 pound cheese, grated
1/2 cup sweet pickles
1 pint salad dressing
Boil potatoes. Peel, cube. Add remaining ingredients and mix well. Makes 10 servings.
Celery Red Salad Dresssing
1 tsp. celery seed
1 tsp. salt
1 tsp. paprika
1 tsp. dry mustard
1 tbsp. mayonnaise
2 tbsp. grated onion
1 cup oil
Combine all ingredients in electric mixer, add oil gradually. Beat until blended. Makes 10 servings.
Instead of buying expensive vegetable brushes, buy a nail brush at a dollar store and use it as a vegetable brush. They are just as good.
Cold Cola Salad
1 package cherry gelatin
1 bottle maraschino cherries, drained
1 cup cola drink
1 cup chopped pecans
Dissolve gelatin in quarter cup boiling water. Chop cherries into four slices each. Add cherries, cold drink and pecans to the gelatin. Pour into an eight up gelatin mold and chill until firm.
Tartar sauce
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp. dill pickles
1/4 cup chopped olives
Mix ingredients gently and chill well. Makes one cup.
This sauce is good served with sea food.