Archived Story

Fairview Church of God holds auction

Published 12:15pm Thursday, November 8, 2012

Salad Dressing

2 tsp. salt

1 t. parsley flakes

1/2 t. garlic powder

1/2 t. white pepper

Combine all ingredients in a jar and mix well. To use, add 2-1/2 t. mix to 1/3 cup vinegar and 2/3 cup of cooking oil and shake well. Makes enough mix to season 6 cups of salad dressing.

Chocolate Raisin Balls

1 box golden raisins

1 cup chocolate canned frosting

Combine ingredients in a bowl and mix well until raisins are covered with the frosting. Shape into 24 balls and place on wax paper to dry. Good to serve at a party or as a snack.

Onion Salt

2 T. dried onions

2 t. parsley

1/2 cup salt

Combine all ingredients and store in airtight container. To season foods.

Food tip: To keep limes fresh put them into a closed fruit jar and put them into the refrigerator.

Cooking tip:

• The pan cake batter will drop off the spoon easily if you dip the spoon into water.

• Soak canned shrimp in ice water to improve their flavor for 1 hour.

Pumpkin Cookies

1-1/4 cup flour

1/4 cup shortening

1 egg, beaten

1/2 t. vanilla

1/2 t. lemon extract

2 t. baking powder

1/2 cup sugar

1/2 cup cooked pumpkin

1/2 cup chopped nuts

1/2 cup raisins

Stir flour and baking powder together and set aside. Cream shortening and sugar until well blended, stir in flour mixture until moistened. Stir egg, pumpkin, vanilla, nuts and lemon extract. Add raisins. Drop by spoonfuls onto cookie sheet covered with foil paper. Bake at 350 degrees for 15 minutes.

Lime Salad

1 package lime gelatin

2 cups boiling water

1 cup crushed pineapple

1 cup miniature marshmallows

1 6 oz. cream cheese

Dissolve gelatin and marshmallows in boiling water. Blend the cream cheese and add the pineapple. Chill until firm.

Storage Time for Foods: 1 year for cake mixes and baking chocolate, 18 months for gelatin, lifetime for white rice, 2 years for granulated sugar and 1 year for vegetable oil.

Fairview Church of God in Falkville will hold its annual Holiday Auction on Friday, November 9. Doors will open at 6 p.m. to start silent auction and a meal will be served at 6:30 p.m. Cost is $20 per person. Proceeds will go toward the Guatemala Feeding Center.

Falkville School Menu for November

Nov. 7 – Chicken filet sandwich, steak patty, macaroni and cheese, frozen vegetables, turnip greens, cornbread, pears (halves), lunch milk choice. Breakfast – Breakfast pizza, fruit cocktail, cereal variety, BR fruit juice, variety yogurt, breakfast milk choice.

Nov. 8 – Oranges, fresh chicken nuggets, cheeseburger, creamy cole slaw, vegetables, canned creamed potatoes, wheat rolls, brownie/cake mix, lunch milk choice. Breakfast – Biscuit, steak for biscuit, fruit cocktail, variety cereal, variety yogurt, fruit juice, breakfast milk choice.

Nov. 9 – Hot dog, chili crispito, nachos/ cheese/salsa, frozen vegetables, onion rings, baked carrot and celery, spiced apples, lunch milk choice. Breakfast – Biscuit, biscuit gravy, fruit cocktail, variety cereal, variety yogurt, fruit juice, breakfast milk choice.

Nov. 13 – Spaghetti and meat, hamburger/bun, broccoli w/cheese, frozen vegetables, garlic bread, fresh bananas, lunch milk choice. Breakfast – Biscuit, chicken for biscuit, fruit cocktail, variety cereal, variety yogurt, fruit juice, breakfast milk choice.

Nov. 14 – Burrito, ham-and-cheese sandwich, canned vegetables, frozen vegetables, chips, whole grain, fresh apples, animal cracker, lunch milk choice. Breakfast – Breakfast burrito, salsa, fruit cocktail, variety cereal, variety yogurt, fruit juice, breakfast milk choice.

Nov. 15 – Turkey breast and chicken gravy mix, cornbread dressing, cheeseburger, creamed potatoes, canned vegetables, whole wheat rolls, cranberry sauce, Hawaiian wedding cake, lunch milk choice. Breakfast – Mini pancakes, syrup, breakfast sausage, variety cereal, variety yogurt, fruit juice, breakfast milk choice.

Nov. 16 – BBQ sandwich, pepperoni hot pocket, sweet potato fries, baked beans, frozen vegetables, pear halves, chips, whole grain, lunch milk choice. Breakfast – Biscuit, variety yogurt, fruit cocktail, biscuit gravy, blueberries, raisins, variety cereal, diced cup peaches, fruit juice, breakfast milk choice.

Nov. 19 – Chicken fajitas, pepperoni pizza, frozen vegetables, refried beans, rice and salsa, pineapple, vanilla pudding, lunch milk choice. Breakfast – biscuit, breakfast sausage, fruit cocktail, variety cereal, variety yogurt, fruit juice, breakfast milk choice.

Nov. 20 – Breakfast sausage, scrambled eggs, tater tots, biscuit, biscuit gravy, pancakes, syrup, spiced apples, peaches diced cup, fruit juice fresh, lunch milk choice. Breakfast – biscuit, ham for biscuit, fruit cocktail, variety cereal, variety yogurt, fruit juice, milk choice.

Nov. 26 – Mozz. Sticks w/sauce, hot dog, broccoli w/cheese, frozen vegetables, green grapes, rice krispy treats, lunch milk choice. Breakfast – biscuit, breakfast sausage, fruit cocktail, variety cereal, variety yogurt, fruit juice, milk choice.

Nov. 27 – Mexican pizza, chicken filet sandwich, baked beans, frozen vegetables, baked French fries, Mandarin oranges, lunch milk choice. Breakfast – Biscuit, chicken for biscuit, fruit cocktail, variety cereal, variety yogurt, fruit juice, breakfast milk choice.

Nov. 28 – Beef stew, baked corn dog, sweet potato casserole, carrot and celery sticks, whole wheat rolls, chocolate pudding, fresh apples, lunch milk choice. Breakfast – Breakfast burrito, salsa, fruit cocktail, variety cereal, variety yogurt, fruit juice, breakfast milk choice.

Nov. 29 – Chicken nuggets, cheeseburger, creamed potatoes, canned vegetables, wheat rolls, diced peach cup, lunch milk choice. Breakfast – Biscuit, steak for biscuit, fruit cocktail, variety cereal, variety yogurt, fruit juice, milk choice.

Nov. 30 – Pork roast, cheese pizza, brown rice with brown gravy, canned vegetables, whole wheat rolls, fruit cocktail, lunch milk choice. Breakfast – Biscuit, biscuit gravy, fruit cocktail, variety cereal, variety yogurt, fruit juice, milk choice.

Editor's Picks