Blueberry Float

2 cups blueberry juice

2 cups ginger ale

2 cups vanilla ice cream

Combine all ingredients and stir until ice cream is melted.

Barbecue Slaw

1 1/4 cup vinegar

3/4 cup water

1 1/2 cup sugar

Boil all ingredients together and chill before mixing with shredded cabbage.

Mint Sugar

12 mint leaves

sugar to fill pint jar

Put mint leaves into pint jar and cover with sugar. Let set for three weeks. After three weeks, remove mint leaves from sugar and place sugar into another jar and store. Use in tea and fresh fruits.

Cooking tip: If the recipe calls for 1 cup chopped onion, use 2 medium onions; 1 cup chopped celery, use 2 medium stalks.

To kill odor in shoes, sprinkle baking soda onto shoes.

Cooking tip: Soak potatoes in salt water for 30 minutes before baking them. This will speed up the baking process.

Lemon Pepper

2 tablespoons lemon peel

2 tablespoons white pepper

2 tablespoons black pepper

1 tablespoon parsley

Combine all ingredients and store in an air tight container.

Root Beer Float

1 cup vanilla ice cream

1 bottle root beer

Combine ingredients and stir until ice cream is melted.

Fried Eggplant

1 egg plant

corn muffin mix

Cut eggplant on the grain instead of across. Batter in muffin mix and cook in cooking oil about 5 minutes on each side. Cooking eggplant is better cooked this way than cutting it across.

Falkville High School’s Class of 1952 met at Libby’s on April 28. Among those attending were: Howard and Helen Gibson; Ray and Betty Sanders; Scotty and Betty Parker; Kenneth and Betty Harper; Jack and Ina Huck; Franklin and Sue Harrison, Sarah Hadley Gaines, Pete Lee and Bob and Charlotte Wise.

Their 60-year class reunion will be held May 26 from 2 until 5 p.m. at Libby’s Restaurant in Priceville.

Falkville High School classes of 1951 and 1953 are invited as well.

Class members are encouraged to bring pictures and other items to share with classmates.

Vanilla Frosting

12 oz. softened cream cheese

3/4 cup softened margarine

6 cups powdered sugar

1 tsp vanilla

Beat cream cheese and margarine until smooth. Gradually add sugar, beating until smooth. Blend in vanilla.