Tomato salad dressing

1 cup sour cream

2 Tbsp. tomato juice

1/3 tsp. celery salt

Blend all ingredients and mix well.

Pineapple dressing

1 cup sour cream

2 Tbsp. pineapple juice

Combine ingredients and mix well.

Garlic dressing

1 cup sour cream

1/2 cup mayonnaise

3 tsp. garlic powder

Combine ingredients and mix well.

Parsley dip

1/2 cup chopped parsley

1/2 cup mustard

1/2 cup mayonnaise

Combine ingredients and mix well.

Apple cider drink

1 jar apple cider

1 to 2 cinnamon sticks

Bring to boil and serve in coffee mugs

Baked hominy and cheese

1 egg

2-15 1/2-ounce white hominy, rinsed and drained

12-ounce processed American cheese, cubed

3/4 cup milk

1/2 cup finely chopped onion

1 Tbsp. melted margarine

1/4 tsp. salt

Beat egg in a large bowl. Add hominy, cheese, milk, onion, margarine and pepper. Mix well. Spoon into greased baking dish (11x7x2). Bake at 350 degrees for 45 minutes or until bubbly and top begins to brown. Let stand for a few minutes. Makes 8 servings.

Frozen salad

1 package cream cheese, softened

1 cup crushed pineapple

1 cup sour cream

2 cups mini marshmallows

A few drops red food coloring

Combine cream cheese and sour cream, stir until blended, add marshmallows and pineapple. Pour into a 9x5x3 pan and put into freezer for 6 hours or overnight.

Fruit pie

1 package cream cheese

1 cup powdered sugar

1 container cool whip

3/4 cup fruit cocktail, drained

1 graham cracker crust/6 graham cracker tarts

Mix cream cheese, sugar and cool whip and beat until smooth. Add fruit cocktail and stir well. Pour into pie crust. Put in fridge for 2 hours.

Peanut soup

2 tablespoons butter

2 tablespoons flour

1 quart milk

1/2 tsp. celery salt

1/4 tsp. pepper

1 1/3 cups ground, salted peanuts

Melt butter and blend in flour. Gradually add milk. Add remaining ingredients, except peanuts. Bring to a boil and simmer for a few minutes. Add peanuts and heat through. This soup was served at a Thanksgiving dinner in Williamsburg, Va.

Cranberry tea

2-3 tea bags

4-5 cups cranberry juice

1-2 cinnamon sticks

Boil tea bags with juice and cinnamon sticks.

The annual community Thanksgiving service was at Fairview Church of God on Sun., Nov. 18, at 6 p.m. The Rev. Mike Vest of McKendree United Methodist Church was the guest speaker.

Pet peeve – radio stations playing Christmas music before Thanksgiving.

Eula Key was honored with a surprise crockpot dinner at New Beginning Church at Mt. Tabor. She celebrated her 79th birthday on November 12.

Storage tip – Never store celery in plastic bags, instead, store in brown bags.

Food tip – If recipe calls for 1 cup chopped onions, use 2 medium size onions

Pet peeve – radio stations using commercials that are out of date, such as Halloween stuff a week after Halloween and spring sales in October.

Cheese ball

1 package softened cream cheese

2 Tbsp drained pimentos

1/2 cup grated cheddar cheese

Mix well and form into ball and chill.

Apple dip

1 cup sour cream

2 Tbsp. apple juice

Mix sour cream and juice until blended.

Cream of pea soup

1 can drained English peas

1 cup milk

celery salt

Heat slowly in sauce pan.

Apricot soda

1 tablespoon apricot jam

1/2 cup vanilla ice cream

ginger ale

Put jam and ice cream into glass and stir until blended, fill glass with ginger ale.

Happy Thanksgiving to you all. Enjoy your time with friends and family.