Falkville High School names honor roll students
Falkville News
Fruit Salad
2 small packages strawberries, thawed
1 cup crushed pineapple
2 small pkgs. strawberry gelatin
2 bananas chopped
1 cup chopped pecans
1 cup sour cream
Drain strawberries and pineapple reserving juices. Dissolve gelatin in reserved juices. Add fruit and nuts. Pour one-half of the gelatin mixture into a bowl; chill until firm. Cover with sour cream and remaining gelatin mixture. Makes 10 servings.
Meat Loaf
2 slices bread
water
1 pound ground meat
1 onion chopped
2 slices green bell pepper, chopped
2 eggs
Salt and pepper
Catsup
Soak bread in water. Mix all ingredients. Shape into two small loaves. Cover with catsup. Add one cup of water around loaves. Bake at 300 degrees for 30 to 40 minutes.
My pet peeve is whenever stores have Christmas Open House before Thanksgiving and have a Christmas Parade with Santa Claus. I think this is rushing things. Thanks-giving should be celebrated before these open houses are held. In Williamsburg, Va., they do not decorate for Christmas until right after Thanksgiving.
Carrot Bread
2/3 cup salad oil
1 cup sugar
2 eggs, beaten
1 1/2 cups flour
1 tsp. soda
1/2 tsp cinnamon
1 cup grated carrots
2/3 cup chopped nuts
Mix oil, sugar and eggs. Add sifted dry ingredients. Stir in carrots and nuts. Turn into floured loaf pan. Bake at 350 degrees for 45 minutes.
Falkville High School First Nine Weeks Honor Roll
Sixth Grade: (A) Courtney Blackwood, Emily Goodman, Emily Hill, Ravi Patel, Audriana Wilbanks.
(A/B) Brooke Alexander, Kelby Alexander, Cole Asherbranner, Julie Asherbranner, Dalton Ball, Britini Bell, Bailey Blanchard, Jonathan Carroll, Autumn Edmondson, Bailey Engle, Nicholas Greenfield, Patrick Grissom, Trace Hill, James Powell-Sansing, Katelyn Widner.
Seventh Grade: (A) Bailey Anders, Ryan Free, Bryan Holmes, Kelly Lockamy, Josie Luker, Emily Mickelson, Kaitlyn Tolbert.
(A/B) Zachary Anders, Logan Byrd, Sara Carver, Shaina Eddy, Drake Hamilton, Emalee Hopper, Aryn Jackson, Kaitlyn McMurray, Makayla Naylor, Amber Niclo, Haley Vinson.
Eighth Grade: (A) Nate Drinkard, Christina Fortenberry, Callie Garner, Mikayla James, Dallas Mayer, Markeeta Thomas.
(A/B) Jordan Beasley, Kristin Engle, Allison Garrison, Heather Henderson, Elizabeth Holladay, Luke Randolph, Flora Shedd, Kaitlin Shockey, Jordan Smith, Brittany Tanner, Patsy Jo Walls.
Ninth Grade: (A) Aaron Estes, Zack Garrison, Scarlett Graham.
(A/B) Trevor Blackwood, Savannah Garrison, Victoria Guthrie, Lucas Johnson, Lynsey Lee, Caleb Milam, Julia Miller, Lyndsey Moore, Chadra Powell, Cheyenne Scott, Canaan Smith, Alex Tuttle, Katelyn Weaver, Cade Wilemon, Areal Williams, Kelsi Young.
Tenth Grade: (A) Haydn Blevins, Tiana Drinkard, Priyanka Patel, Hether Smith.
(A/B) Lauren Beasley, Whitney Curvin, Elizabeth Davis, Blain Legg, Seth Pillow, Heather Russell.
Eleventh Grade: (A) Michael Hopper, Kaylene Simmons, Lydia Urick.
(A/B) Brittany Freeman, Sarah Goodman, Travis Sumerel, Robert Summerford, Jessie Thompson, Mary Ward, Porchia Young.
Twelvth Grade: (A) Naomi Cole, Bridget Jackson, Crystal Morris, Raegan Nail.
(A/B) Hilary Eason, Paige Mayer, Tyler nance, Angela Robbins, Katelynne Smith, Logan Smith, Courtney Thompson.
Down Memory Lane
Remember whenever there was pickup and delivery dry cleaning service? A man from the cleaners would pick up your cleaning and deliver it back to your home the following week.
People did their shopping for clothing and other items from a catalog. They might go to town once a week and that was on Saturday.
People would invite family and friends for a home cooked meal instead of eating at a restaurant.
People did not go to the doctor as often as they do today.
You could buy a piece of candy for one cent.
There is an old style store in Marshall, Tex. that still sells penny candy and five-cent cola drinks.
To save money whenever you go shopping plan your menu and do not buy anything that is not on the list.
Barbecue Spareribs
Cut spareribs into two-bone pieces. Place into shallow baking dish lined with foil. Cover with foil. Bake at 350 degrees for one hour and 30 minutes. Pour off fat. Refrigerate overnight.
Coat ribs well with barbecue sauce.
Bake in preheated oven 400 degrees for one hour or until fork tender and well glazed.
Broil for a few seconds to brown.
