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Falkville Baptist Church celebrates 125th anniversary

School menu for September 17-21:

Breakfast – Monday: sausage biscuit, cereal, fruit, juice and milk; Tuesday: chicken biscuit, cereal, fruit, juice and milk; Wednesday: breakfast pizza, cereal, fruit, juice and milk; Thursday: bacon biscuit, cereal, fruit, juice and milk; Friday: gravy biscuit, cereal, fruit, juice and milk.

Lunch – Monday: chicken stew, hamburger, grilled cheese sandwich, potato wedges, green beans, lettuce, tomato, pickle, oranges, cinnamon rolls, milk; Tuesday: pepperoni pizza, ham, broccoli and cheese, corn, pears, grapes, m&m’s, cookies, milk; Wednes-day: baked chicken with white sauce, baked corndog, McRib sandwich, candied sweet potatoes, onion rings, mixed vegetables, juice bar, wheat rolls, dried fruit, milk; Thursday: hamburger steak, gravy, chicken nuggets, great northern beans, green beans, mashed potatoes, apples, wheat rolls, milk; Friday: sub sandwich, carrots, pinto beans, salsa, chips, Mexican rice, Reese cup, milk.

Falkville Public Library hours: Monday, Tuesday, Thursday, Friday – 8 a.m. to 12 p.m. and 1 p.m. to 5 p.m. Wed., 8 a.m.-12 p.m.

Falkville Baptist Church will celebrate its 125th anniversary, Sept. 22-23. It was formed on July 10, 1887, when 12 people met to establish a house of worship. Among some of the early members were: T.L. Simpson, Mary Swann and Mrs. L.F. Patterson. Some of the former pastors were Frank T. Smith, 1930-1934; Dr. Carl Green, 1043-1946; Rev. C.D. Boozer; and Rev. N.T. Lewis, 1955-1959. The current pastor is Rev. Greg Burcham; music director is Ken James and pianist is Patricia Ramey; organist is Sylvia Hal-brooks and Pam Belvins is the keyboardist. On September 22, there will be a cookout at the church starting at 4 p.m. and at 6 p.m. music will be performed. On Sept. 23 following Sunday school and worship at 10:30 a.m, there will be dinner on the grounds. For more info, call 256-784-5827.

Frosting

1 pkg. cream cheese

2 tsp. margarine

1 cup powdered sugar

1 tsp. vanilla

Cream softened cream cheese and margarine until blended. Add sugar and beat until creamed, then stir in vanilla. Spread between two graham crackers.

Coconut pudding

1 cup cool whip

1 pkg. vanilla instant pudding

1 cup coconut

6 graham cracker tarts

Make pudding according to directions. Blend in cool whip and coconut and mix well and pour into tarts.

Fruit salad

1 cup drained pineapple chunks

1 cup chopped pecans

1 cup sour cream

1 cup coconut

Combine all ingredients and mix well.

Strawberry frosting

1-10 oz. pkg. frozen strawberries

1 stick butter, melted

1 box powdered sugar

Blend all ingredients until smooth. Spread on a cake.

Lime mousse

1 can evaporated milk, chill

1 cup sugar

1/2 cup lime juice

Graham cracker crumbs

Place milk in mixing bowl, whip until thick and creamy. Gradually add sugar, beating in lime juice. Place crumbs in oblong baking dish. Pour mixture over crumbs. Sprinkle with crumbs. Place in freezer.

Prune whip

1 cup prunes

1 cup cool whip, soften

Blend prunes with cool whip until blended.

Company rice

1 cup rice

1 can Italian diced tomatoes

Cook rice according to directions, add tomatoes and blend well.

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