FHS menu set for DecemberPublished 9:10pm Tuesday, December 4, 2012
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.
1 stick margarine, melted
1 package cornbread mix
1 cup mixed vegetables, drained
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
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.
2 quarts apple cider
2 cups cranberry juice
16-ounce bottle ginger ale
Combine all ingredients and mix well in bowl.
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.
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.
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.
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.
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.