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A special happy birthday wish to my younger son, Matt Montgomery.

Matt celebrates his birthday Sunday, May 1.


Happy birthday to Greg Cypert, Jason Midkiff, Cindy Carlton, Karter Wilhoit, Amye Jennings, Martha Anderson, Kathy Smith, Adam Duffy, Jennifer Kozik, Bridget Roper, Bailey Chapels, Denise Clark, Tyler Simmons, Paul Steiner, Aracely Garcia, Gabriela Escobedo, Blake Ellis, Amber Espinoza, Vanessa Garcia, Trevor Nimmo, Luis Garcia, Maria C. Zamora, Omar Brown, Armando Vega and Catherine Weimer.


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.


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.


Here’s a hearty main meal with big Tex-Mex flavors. You’ll be hoping for leftovers.

Velveeta Tex-Mex Beef  and Potatoes

1 lb. ground beef

1 red pepper, chopped

1 onion, chopped

1 pkg. taco seasoning mix

1/2 cup water

4 cups frozen Southern-style hash browns

10 oz. pkg. frozen corn

8 oz. Velveeta, cut into 1/2-inch cubes

Preheat oven to 350°.

Brown meat with peppers and onions in large skillet, drain. Return to skillet.

Stir in taco mix and water. Add potatoes, corn and Velveeta; mix well. Spoon into 13x9-inch baking dish; cover.

Bake 20 minutes; stir. Bake, uncovered, 15 minutes or until heated through.


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