Happy birthday to Donald Sherman, Nicholas Westmoreland, Lori Frankenberg, Ann Black, Humberto Aguinaga, Jesus Espinoza, Cary Glen Warren, Kevin Konrade, Miguel Legarda, Deacon John Warren, Adrian Arriaga, Dr. Bryan Dye, Brandon Fisher, Debra Fisher, Erica Montelongo, Dutzie Nabonne and Henry Dumas.
Heart of Oklahoma high school football games on Friday night include Purcell hosting CHA, Lexington will host Holdenville, Washington will travel to Bethel and Wayne will be at home against Rush Springs.
The Purcell Public Library will hold Story Time at the Purcell Lake - Preschool Story Time f rom 10-11 a.m. Monday, October 4.
Join the fun at the Purcell Lake Rotary Pavilion for stories, songs, games and more!
Purcell Lake Rotary Pavilion is located at 1400 Chandler Road in Purcell.
Purcell Schools will not have class on Friday, October 1, due to homecoming.
The Purcell Public Library will hold its 3rd Saturday Book Group from 10 a.m.-12 noon on Saturday, October 16.
Adults are invited to join in for a virtual book discussion each month!
In October, the discussion will be held on The Silent Patient by Alex Michaelides.
Registration is required by calling 405-527-5546 or online at pioneerlibrarysystem.org.
The Heart of Oklahoma Chamber of Commerce Annual Golf Tournament fund-raiser will be held Friday, October 15, at the Brent Bruehl Memorial Golf Course in Purcell.
The four man scramble will have a shotgun start at 8:30 a.m. followed by lunch and an awards ceremony.
For more information call the chamber office at 405-527-3093 or register at www.theheartofok.com.
Halloween of the Heart will be held from 3-6 p.m. Saturday, October 30, at Purcell City Lake.
A festival will offer a pumpkin patch, inflatables, Mr. Yeti’s hot chocolate, trick or treating and more!
This event brings together the community to celebrate the season and attracts crowds from surrounding communities.
In addition to the Festival, children can Trick or Treat the City of Purcell’s walking trail during the event.
Here’s an easy casserole to make for a busy night!
Baked Mexican Goulash
1 box dried macaroni or rotini pasta
1 pound ground beef
1 envelope taco seasoning
1 can Rotel tomatoes
1 pint chili beans
1/2 cup salsa
1 small can sliced black olives
2 cups shredded cheddar cheese
Shredded lettuce, sour cream, guacamole and taco sauce for topping
Cook dried pasta according to package instructions. While the pasta is cooking, in a large skillet, brown the ground beef until no longer pink; drain.
Return the browned beef to the skillet, and add the package of taco seasoning according to the package instructions. Cook for a few minutes to incorporate the seasoning into the meat.
In a large mixing bowl, combine the cooked pasta, ground beef mixture, tomatoes, chili beans and salsa. Stir to thoroughly combine.
Pour pasta mixture into a greased 9 x 13-inch baking pan. Evenly spread the sliced olives over the top of the pasta. Top the casserole with the shredded cheddar cheese.
Bake at 350° for about 40 minutes, or until the cheese is nicely brown on top and the casserole is bubbly. Top each serving with shredded lettuce, sour cream, guacamole and taco sauce.