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Happy birthday to DeWayne Norton, Dusty Mathews, Katelyn Dawson, Mike Tolle, Susie Peters, Barrett Huey, Klaire Wilhoit, Kristin Davis, Rylee Henshaw, Melton Ezell, Tammy Gardner, Michaele Cole, Amelia Gardner, Jo Idleman, Matt Richardson, Mike Hoefer, Debra Hooper, Emanuel Ocampo, Fr. Jim Chamberlain, Hannah Hoefer, Logan McKiddy and Louis Zuech.

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Mid-America Technology Center horticulture department held its annual spring plant sale last week.

The students and staff did such a great job with the sale! They were all so polite and helpful with everything from carrying flats of flowers to directing you to the flowers you were looking for.

Kudos to all of them!

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Lexington 89er’s Day will be held from 5-9 p.m. on Friday, April 22, and from 10 a.m. to 6 p.m. on Saturday, April 23.

There will be amusement rides, a parade, car show, food, entertainment and much more!

For any questions email lexchamberok@gmail.com.

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The Purcell Public School Foundation will hold an open meeting for the public Thursday, April 28, at 12 noon.

The meeting will be held in the Administration Building multi-purpose room in the building that formerly housed Purcell Intermediate School, behind the library.

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The PLS Reads Book Discussion will meet from 6-7 p.m. Tuesday, May 10.

The Music of Bees by Eileen Garvin will be discussed.

Join Cover to Cover Book Club and guest scholar Dr. James Hung to discuss our first PLS Reads book of 2022.

This is a virtual program and registration is required by calling 405-527-5546 or online at pioneerlibrarysystem.org.

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This cheesy taco cheese dish is ready in no time and is a family favorite! Perfect for Taco Night!

Walking Taco Bake

1 pound ground beef

1 packet of taco seasoning

2/3 cup of water

Chili Cheese Fritos

1/2 can of cheddar cheese soup

1/4 cup of milk

1 cup mozzarella cheese, shredded

Preheat oven to 350°.

Brown beef over medium-high heat until no longer pink. Drain fat and add taco seasoning and water.

Simmer over low heat for about 5 minutes, or until the liquid is absorbed and the meat is well coated with the seasoning.

Arrange the Chili Cheese Fritos in the bottom of an 8 x 8 baking dish. Place the seasoned meat on top of the Fritos.

In a saucepan, heat the cheddar cheese soup and milk over low heat. Once hot, pour the cheese mixture over the meat.

Sprinkle the mozzarella evenly over the cheese mixture and place the pan in the oven for about 12-14 minutes until bubbly.

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