Happy New Year!

Hope everyone rings in the new year safely and happily!

Don’t forget to eat your blackeyed peas!

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The Purcell Register will be closed Thursday, January 1, for the  New Year’s holiday.

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Happy birthday to Susan Nicholson, Kathryn Hilgenfeld, Matt Croslin, Blake Western, Brianna Cleeland, Lacy McGee, Maria del Carmen McGee, Quincy McGee, Jobeth Suarez, Raul Caralampio, Deacon Jose Ortiz, Barbara Bruehl, Martin Montelongo, Leslie Arriaga, Carolyn Hall and Cristian Reyes.

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Now is the time to make your New Year’s Resolutions!

Most people make the usual resolutions to eat a healthy diet, stop smoking, exercise more and save more.

Whatever yours are, try to stick with them. I’ve been  told that it only takes 90 days to make a change in your life!

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The Purcell Public Library will present “Connection Corner: Coffee with Your Community” Friday, January 2, from 9:30-10:30 a.m. in the meeting room of the library.

Enjoy free coffee and pastries from local business Sassy Sifter and take the opportunity to chat with fellow members of your community!

Coffee and food will be provided on a first come, first serve basis.

For more information call 405-527-5546 or online at pioneerlibrarysystem.org.

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With school resuming early next week after the Christmas break, drivers should be especially vigilant for pedestrians before and after school hours.

Drivers need to watch out for children walking and biking to and from school which includes those getting out of cars in school parking lots which can be particularly dangerous.

We  need to pay special attention to our greatest resource, our children!

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McClain County Treasurer Michelle Williams reminds property owners in the county that 2025 tax statements are due now.

Full or half payments are due before January 1.

The treasurer’s office can email tax statements if it is requested.

Property owners can also print out their tax statements by going online to oktaxrolls.com.

For more information call 405-527-3261.

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Here’s a great recipe to use up some of your leftover holiday ham.

Ham and Broccoli Pasta Casserole

1 pound of your favorite pasta

4 cups broccoli florets

2 cups of diced cooked ham

10.75 ounce can cream of mushroom soup

1 cup of milk, any kind

2 cups of shredded cheddar cheese, divided into 1 ½ cups for the casserole and ½ cup for topping

1 teaspoon of onion powder

1 teaspoon of garlic powder

Salt and pepper to taste

Preheat your oven to 375°.

While the oven is heating, lightly grease a 9×13 inch baking dish.

Cook your pasta according to package directions for al dente. Once cooked, drain the pasta thoroughly in a colander and set aside.

Steam or boil the broccoli. Drain the broccoli well after cooking to remove excess water.

In a large bowl, combine the can of cream of mushroom soup and milk. Whisk these two ingredients together until smooth and well combined.

Combine the soup and milk mixture, add the cooked and drained pasta, steamed or boiled broccoli florets, and diced cooked ham. Gently stir all these ingredients together until they are evenly distributed and coated in the creamy sauce.

Sprinkle in the onion powder, garlic powder, salt, and pepper to the pasta mixture. Then, add 1-1/2 cups of the shredded cheddar cheese to the bowl. Stir everything together until the cheese is melted and incorporated into the sauce. Reserving some cheese for the top.

Pour the pasta mixture into the prepared 9×13 inch baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is heated through. Let it rest for about 5-10 minutes before serving.