An Easter Luncheon was held at Falkville Senior Site. The party room was decorated with Easter bunnies and baskets filled with eggs. The group played games. Among those attending this luncheon were Movlyn Roberson, Charles and Linda Williams, Carol Cole, Shirley Sauter, Vivian Summerford, Fay Anders and Bobby and Linda Ball. Also attending were Roy and Lilly Ball, Martha Garrison, Martha Asherbranner, Patsy Clemmons, Clezell Asherbranner, Barbara Asherbranner, Terry and Jeannie Kelsey and Faine Peck and Jlina Peck.

Pumpkin cornbread

1 cup canned pumpkin

1/2 teaspoon salt

1 tablespoon sugar

1 teaspoon baking soda

2 cups corn meal

1 egg, beaten

4 1/2 cups buttermilk

2 T, melted shortening

Mix pumpkin and dry ingredients. Add egg and buttermilk. Stir in shortening. Pour into a 9 inch square pan greased. Bake at 325 degrees for 35 minutes. Note: Do not use margarine.

Nutty Cookies

1 cup butter

1/2 cup sugar

3 cups flour sifted

1/2 teaspoon salt

A few drops of almond flavoring

1/2 cup chopped pecans or walnuts

Cream butter and sugar gradually and beat until fluffy. Add remaining ingredients and mix well. Shape into rolls 1 1/2 inches in diameter. Wrap in waxed paper; chill. Slice about 1/8 inch thick. Bake on greased cookie sheet 350 degrees for 10 to 12 minutes.

Pear Float

1 can pears, drained

2 to 3 cups vanilla ice cream

Combine pear juice with ice cream and stir until ice cream is melted. Good to serve at breakfast.

Raspberry salad

2 packages raspberry gelatin

2 cups boiling water

1/4 cup mayonnaise

1 package frozen raspberries

Dissolve gelatin in boiling water. Add mayonnaise and raspberries. Pour into salad molds, chill until firm.

Chicken salad

1 package frozen chicken

1/2 cup mayonnaise

1/2 cup chopped onions

2 boiled eggs

1/2 cup chopped pecans

Steam chicken until tender, remove from bones and chop. Add to other ingredients and blend well. Serve on lettuce leaves.

Spiced pears

1 can pear halves

1 tablespoon pickling spices

1 teaspoon whole cloves

1 tablespoon vinegar

Combine ingredients and heat to boiling. Simmer five minutes. Drain before serving. Serve warm or chilled.

Sausage cabbage

1 pound Italian sausage, cut into 1 inch pieces

1 can tomato soup

1 soup can of water

2 cups chopped cabbage

1/8 teaspoon salt

Brown sausage in a skillet, pour off fat. Add remaining ingredients. Bring to a boil, then reduce heat. Cover and simmer two minutes or until done. Stir often.

Thought for the day

Do not laugh at old age, some folks never make it.