Hope everyone has a safe and happy July 4th.
Don’t forget to enjoy the fireworks celebration at the Purcell City Lake on Friday, July 2.
A special happy birthday wish to Brady Moakley of Norman.
Brady celebrates his 17th birthday Thursday, July 1.
The Purcell Register will be closed on Monday, July 5, for the 4th of July holiday.
Happy birthdays also go out to Larry Abney, Makayla Cooper, Holly Burrus, Beckam Evans, Brilyn Smith, Houston Hays, Andrea Johnson, Amy Woods, Jeffrey Chaples, Fritz Johnson, Paul Neal Gullion, Megan Summers, Mariela Ocampo, Sean Michael Braden and John Schmitz.
The Purcell Public Library will hold its 3rd Saturday Book Group from 10 a.m.-12 noon on Saturday, July 17.
Adults are invited to join in for a virtual book discussion each month! In July, the discussion will be held on Olive, Again by Elizabeth Strout.
Registration is required by calling 405-527-5546 or online at mcpioneerlibrarysystem.org.
The Purcell Public Library Story Time is going on the road to the Purcell Lake at 10 a.m. on Monday July 12 and 26.
Meet at the lake’s pavilion for stories, songs, games and more.
And then afterward, take a stroll on the walking trail and check out the library’s Story Walk, located on the south side of the trail loop.
Donations are still being accepted for the annual Independence Day fireworks display.
The celebration will be held just after dark on Friday, July 2, at the Purcell City Lake.
Donations may be made at City Hall or at the Heart of Oklahoma Chamber of Commerce office, located at 220 W. Main in Purcell.
Have a little south-of-the-border party at dinnertime when you serve up this recipe.
Crock Pot Queso Chicken
3 lbs. boneless skinless chicken breasts or other cut of chicken
3/4 cup medium queso dip
10 oz. can mild Rotel drained
4 oz. can diced green chiles, drained
1/2 tsp. garlic salt
Place chicken in slow cooker and cook on high for 3 hours or low for 6 hours.
After 3 hours on high or 6 hours on low, drain juices from crock pot.
Evenly spread queso over chicken, then sprinkle with garlic salt. Top with Rotel and green chiles.
Cook on high for 1/2 hour or until done.