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Hartselle Enquirer

Falkville Seniors hold luncheon at Full House Restaurant

Menu, Sept. 24-28

Monday – hot dog, chicken or turkey pot pie, onion rings, bananas, chips, green beans, sherbet cup, milk; Tuesday – barbecue pork chop, carrots, okra, potatoes with chives, applesauce, cornbread, sugar cookie, milk; Wednesday – taco soup, fish sandwich, toasted grilled cheese, sweet potato fries with brown sugar, peas, pears, corn chips, animal crackers, milk; Thursday – chicken nuggets, pinto beans, mashed potatoes, salsa, sour cream, pineapple tidbits, wheat rolls, milk; Friday – pepperoni pizza, cheeseburger, baked beans, corn on the cob, red grapes, chips, vanilla pudding, milk.

Breakfast, Sept. 24-28

Monday – sausage biscuit, cereal, juice, fruit, milk; Tuesday – ham biscuit, juice, fruit, milk; Wednesday – breakfast bagel, cereal, fruit, juice, milk; Thursday – steak biscuit, cereal, fruit, juice, milk; Friday – gravy biscuit, cereal, fruit, juice, milk.

Members of Falkville senior citizen site held a luncheon at Full House Restaurant in Falkville last Friday. Attending were: Vivian Summer- ford, Faye Anders, Bobby and Linda Ball, Charles and Linda Williams, Mavlyn Roberson and Patsy Clemons, Robert Morris, Judy McClellan, Barbara Asherbranner, Doc and Sue Edmonson, Carol Cole and Roy and Lilly Ball.

Falkville High football will play host to Meek, Sept. 21. Go Blue Devils!

Pineapple punch

1 can pineapple juice

2 cups cool whip

1 can ginger ale

Mix all ingredients and stir until cool whip is melted. Serve in coffee mugs.

Egg salad

2 or 3 boiled eggs

1/2 cup mayonnaise

1/2 cup sweet relish

Combine all ingredients and serve on a salad or a sandwich.

Clam dip

1 can clam, drained

1/2 cup sour cream

Combine ingredients in a bowl and stir until blended. Serve with crackers.

Apple punch

1 bottle apple juice

1 bottle ginger ale

Combine and serve over ice.

Peach salad

1 package peach gelatin

1 can sliced peaches, drained

1 cup cool whip

Make gelatin according to directions, add sliced peaches and stir in cool whip until melted. Pour into a salad mold.

Apple pie

1-8 oz. package cream cheese

1-14 oz. can sweetened condensed milk

1/4 cup lemon juice

1-20 oz. can apple pie filling

1 graham cracker pie shell

Beat cream cheese in bowl until creamy. Add milk and lemon juice and beat until mixture is creamy. Fold in apple pie filling and stir until cream and pour into pie shell. Refrigerate several hours before serving.

July 9, 1961 – Taken from a menu at a local motel restaurant: iced tea 10 cents; milk 15 cents; baked sugar cured ham with raisin sauce $1.10; fresh Gulf shrimp cocktail 50 cents and $1; fresh baked homemade pie 30 cents.

Italian tomato dip

1 can Italian tomatoes

1/2 cup sour cream

1/2 cup dill or sweet relish

Combine all ingredients and blend well. Serve on hot dogs or use as dip with chips and crackers.

Budget tip: Before you go shopping, ask yourself if you really need the item or do you just want it? By doing this, you will not go into debt for buying an item that you don’t really need.

Breakfast drink

1 package Swiss Miss for each serving

1 or 2 bananas, mashed

1/2 cup chocolate ice cream or each serving make Swiss Miss according to directions, add mashed bananas and ice cream. Stir until well blended and serve in coffee mugs.

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