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Hartselle Enquirer

Gibbons honored on her birthday

Patricia Ramey was hostess at a surprise party at her home last Tuesday night. Honored was Jeanne Gibbons Blackmon on her birthday.

Guests were Ray and Betty Sanders, Kenneth and Betty Harp and Joe Mack and Fran Edmonson. Guests were served birthday cake, ice cream, fruit tea and finger foods.

Falkville school menu

Breakfast menu for Sept. 10-14: Monday – sausage and biscuit, cereal, fruit, juice and milk; Tuesday – biscuit with ham, real fruit, juice and milk; Wednesday – breakfast burrito, cereal, fruit, juice and milk; Thursday – steak biscuit, fruit, juice and milk; Friday – biscuit with gravy, fruit, juice and milk. Students breakfast, $1, adult breakfast $1.25, visitor $1.50.

Lunch menu for Sept. 10-14: Monday – pepperoni pizza, Santa Fe soup, grilled cheese sandwich, potato wedges, peas, salsa, red grapes, corn chips and milk; Tuesday – steak nuggets, hot dog, roasted chicken, chicken gravy, sliced carrots, green beans, creamed potatoes, wheat rolls, yellow cake and milk; Wednesday – barbecue potatoes, white sauce, ham and cheese wrap, broccoli with cheese, baked beans, slaw, apple sauce, white rolls and milk; Thursday – chicken spaghetti, cheeseburger, sweet potato fries, lima beans, corn on the cob, banana, chocolate pudding and milk; Friday – meatloaf, grilled chicken sandwich, pinto beans, okra, fruit cocktail, cornbread, chips and milk.

The monthly breakfast of the Falkville High School Class of 1952 was held Aug. 25 at Libby’s Restaurant in Priceville. Among those attending were Scotty and Betty Parker, Kenneth and Betty Harp, Ray and Betty Sanders, Sarah Gaines, Jeanne Gibbons Blackmon and Howard and Helen Gibson.

September is chicken month. A good recipe to try is:

Baked chicken

1 package of chicken breast

1 can of evaporated milk

cornflake crumbs

Dip chicken in milk, roll in crumbs. Place on foil in open pan. Bake at 350 degrees for 1 hour.

No cook lunch menu: luncheon meat of your choice, whole grain bread. Place meat on bread and serve with green salad.

Tuna sandwich

1 small can tuna

1 small jar diced pimentos, drained

1/4 cup mayonnaise

1/4 cup chopped celery

1 to 2 boiled eggs

Combine all ingredients and mix well. Spread a little mayonnaise on a slice of bread and put tuna mixture on it.

Household tip: Recycle mustard bottles and put vinegar and cooking oil in them. By doing this, you will not use too much vinegar or oil.

Beauty tip: For smooth hands and feet, put petroleum jelly on them at night and then put on gloves and socks and sleep in them.

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