Falkville High School has released its menu for the month of December as follows:

Dec. 5 – soft tacos, fish sandwich, refried beans, sweet potato casserole, vegetables, apples, chocolate cookies and milk.

Dec. 6 – chicken nug-gets, steak patty/gravy, mashed potatoes, vegetables, carrot sticks, grapes and milk.

Dec. 7 – spaghetti and meat sauce, hot dog, vegetables, salad, pineapple, rolls and milk.

Dec. 10 – hamburger, pepperoni pizza, potato wedges, vegetables, pears, oatmeal raisin cookie and milk.

Dec. 11 – chicken Alfredo, steak nuggets, pinto beans, vegetables, rolls, oranges and milk.

Dec. 12 – ham sub, beef and macaroni, sweet potato fries, vegetables, bananas and milk.

Dec. 13 – roasted chicken, meatloaf, mashed potatoes, vegetables, mayonnaise slaw, rolls, fruit and milk.

Dec. 14 – homemade chili, cheese toast, Mexican pizza, salad, vegetables, pineapple and milk.

Dec. 17 – barbecue sandwich, grilled chicken, baked beans, barbecue slaw, vegetables, peaches and milk.

Dec. 18 – hamburger, pepperoni pizza, potato wedges, vegetables, pears, oatmeal raisin cookie and milk.

Dec. 20 – chicken sandwich, carrots, raisins, chips, fruit juice and milk.

Dec. 21 – ham and cheese wrap, dill spears, carrots/celery, graham crackers, bananas and milk.

Vegetable muffins

1 stick margarine, melted

1 package cornbread mix

1 cup mixed vegetables, drained

4 eggs

Combine all ingredients. Pour into lined muffin tin and bake at 400 degrees for 25 minutes.

Turkey pot pie

1 1/2 cups mixed vegetables, thawed

1 cup sliced, cooked turkey

1 can cream of celery soup

1 cup Bisquick mix

1 egg

Combine mixed vegetables and soup in ungreased 9 in. pie pan. Stir in remaining ingredients with fork until blended. Pour into pie pan and bake at 400 degrees for 30 minutes or until golden brown.

Apple nut bread

3/4 cup sugar

1 egg, beaten

1 1/4 cups apple juice

3 cups biscuit mix

1 cup chopped pecans

Stir together sugar, egg, apple juice and biscuit mix. Stir in nuts. Pour into loaf pan and bake for 1 hour at 350 degrees.

Christmas punch

2 quarts apple cider

2 cups cranberry juice

16-ounce bottle ginger ale

Combine all ingredients and mix well in bowl.

Barbecue slaw

1 1/2 cups vinegar

3/4 cup water

1 1/2 cups sugar

Boil ingredients in saucepan. Chill and stir in shredded cabbage.

Fresh cranberry salad

1 cup sugar

1 package fresh cranberries, ground

1 cup crushed pineapple, drained

1/2 cup chopped walnuts

Pour sugar over cranberries and let stand 1 hour. Combine pineapple and mix until blended.

Serving tip – Never serve two dishes that have the same ingredients nor serve foods all in the same shape or color.

Pineapple salad

1 package lemon gelatin

1 package orange gelatin

1 cup boiling water

1 can crushed pineapple, not drained

Dissolve gelatins in boiling water and add pineapple. Pour into large pan. Refrigerate until set and cut into squares before serving.

Broccoli soup

1 package frozen broccoli

2 tablespoons margarine

2 tablespoons flour

1 quart milk

Cook broccoli according to directions and drain. Add milk and other ingredients and simmer for a few minutes.

Cherry pie

1 graham cracker pie crust

1 can cherry pie filling

1 carton Cool Whip

1 teaspoon cinnamon

In large bowl, combine cool whip, pie filling and cinnamon. Spoon into pie crust. Cover with plastic wrap and freeze. Thaw before serving.

Spinach muffins

10 ounces frozen spinach, thawed

1 package Mexican cornbread mix

1/2 teaspoon salt

1/2 cup melted margarine

1 cup chopped onion

4 large eggs, slightly beaten

Drain spinach. Place it into bowl and add cornbread mix and remaining ingredients, stirring until blended. Place in muffin tin. Bake 45 minutes at 400 degrees.