Mrs. Banks honored Karen Banks with a retirement party Sun., Jan. 6, at First Baptist Church after the worship service.

Mrs. Banks was secretary at the church for 15 years. She is married to Raymond Banks. Her parents were the late Arthur and Estelle Teague of Falkville.

Cranberry Dip

1/2 cup whole berries

Cranberry sauce

1/2 cup sour cream

Combine ingredients and blend well.

Company Sweet Potatoes

1/2 cup coconut

1/2 teaspoon nutmeg

1/2 cup raisins

1/2 cup milk

Peel and slice potatoes, cook until tender. Mash and add all ingredients mix well.

Fruit Punch

2 cups grape juice

2 cups pineapple juice

Combine all ingredients and serve over ice.

Two franks all beef

1/4 cup chopped onion

2 tablespoons margarine

1 can tomato soup

1 cup cooked macaroni

2 tablespoons catsup

Cook according to directions on box.

Brown franks and cook onion in margarine until tender. Add remaining ingredients, heat and stir.

Food Hint: Use vegetable juices from cooking to make vegetable soup or sauces.

Cooking Hint: Vege-tables that grow above the ground should not be covered with a lid whenever cooking.

Cooking Hint: Put a little vinegar in the water whenever cooking cabbage and turnip greens to cut down on the odor of cooking.

Garlic dip

1/2 cup sour cream

2 teaspoons garlic powder

Combine ingredients and mix well. Serve with your favorite chip or crackers.

Ham salad

1 to 2 cups canned cooked ham chopped

1 cup celery chopped

1/2 pickle relish (sweet)

2 boiled eggs

1/2 cup mayonnaise

Combine all ingredients and mix well.