It’s a Small World

Remember to thank a veteran for his service next week.

***

Happy birthday to Curtis “Doc” Conway of Purcell.

Doc celebrates his birthday Tuesday, November 10. 

***

Happy birthdays also go out to Mason Hunt, Ella Marcum, Bob Barnett, Jase Barth, Erin Richardson, Jesse Barth, Jessica Foulk, Haylee Swayze, Glenn Frankenberg, Adam Frazier, Linda Simmons, Angela Vega, Miles Pedlow, Michelle Sheehy, Monroe Mitchell, Spencer Wallace, Teodoro Aguinaga, Anna Pollok Dean, Jonah Northcutt, Karen Horoho, Tripp  Eck, Al Musgrave, Patricia Hudson, Kayleenia Jones, Phyllis Norvell, Jana Rolin, Julie (Wood) Scroggins and Shirley Stark. 

***

As of press time, Washington, who is hosting CHA, is the only game Friday night.

Purcell, Wayne  and Lexington will not be playing Friday night due to COVID-19 concerns.

***

The 3rd Saturday Book Group Virtual Program will be held from 10 a.m.-12 noon on Saturday, November 21.

Adults are invited to the book discussion group each month on the third Saturday at 10 a.m.

***

The Purcell Register will have early deadlines for the issue of November 12 because of Veterans Day.

All ads, classified ads and news must be in the office by Monday, November 9, at 11 a.m.

The paper will be available Tuesday, November 10, at 2:30 p.m.

***

Purcell’s Lights From the Heart will hold a ribbon cutting and opening night on Wednesday, November 25, at 5 p.m.

Join the Heart of Oklahoma Board of Directors for the Christmas lights at Purcell City Lake.

Santa will be on hand to celebrate the lights opening. 

***

Here’s a quick pasta dish that is so creamy and comforting. 

Creamy Beef and Shells

8 ounces medium pasta shells

1 tablespoon olive oil

1 pound ground beef

1/2 medium sweet onion, diced

2 cloves garlic, minced

1-1/2 teaspoons Italian seasoning

2 tablespoons all-purpose flour

2 cups beef stock

15-ounce can tomato sauce

3/4 cup heavy cream

Kosher salt and freshly ground black pepper, to taste

6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.

Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.