Happy birthday to Nanette Williams, Rhonda Thomas, Brent Lynn, Amy Lynn, Kelly Nemecek, Courtney Boudreaux, Coralee Castle, Ryan Umber, Amber Abney, Phyllis Wagner, Jay R. Orquiz, Everett Gardner, Kerry Wilhoit, Tess Lukens, Jan Harrowa, Concepcion Aguinaga, Daniel Calixto, Michele Jones, Jacquelyn Smith, Jeni Suarez, Ana Franco, Saul G. Ibarra and Rosetta Genson.
A free women’s golf clinic will be held April 20 and 21 from 5:30-6:30 p.m.
The clinic will be held at the Brent Bruehl Memorial Golf Course in Purcell.
For more information call 405-527-5114.
The City of Purcell is sponsoring a Support Your Furry Friends event Saturday, April 22, from 9 a.m.-12 noon.
You can support the local animal shelter by donating pet food, blankets, towels, pet beds, toys, cat litter (clumping), Clorox wipes, bleach, laundry detergent or gift cards.
The event will be held at the Purcell Police Department. Citizens should enter the police department from Grant Street and follow the signs to the donation tent at the southeast corner of the parking lot.
Staff will collect all items for donations.
The City of Purcell’s annual Citywide Garage Sale will be held Friday, April 28, and Saturday, April 29.
Email, text or call the chamber office to get your garage sale on the list.
Contact the chamber at 405-527-3093 or firstname.lastname@example.org and provide your name, address, dates of sale and a contact phone number.
The City of Purcell is hosting a shredding and Rx Take Back event Saturday, April 29, from 9 a.m.-12 noon at the Purcell Police Department.
Cars should enter the police department parking lot from Grant Street and follow the signs.
All documents must be free of binder clips, must be in cardboard boxes and be limited to five boxes per car.
Items not accepted include needles, syringes, liquids, chemicals and inhalers.
For more information call 405-527-4627.
The crockpot makes easy work of this tasty chicken, a lighter version of the classic pot roast recipe.
2 pounds chicken breasts or thighs, boneless and skinless
1-ounce packet au jus mix
1-ounce packet ranch seasoning
2 tablespoons butter sliced into pats
6 pepperoncini peppers or sliced banana peppers
Add the chicken to the slow cooker.
Sprinkle on the au jus mix, and ranch seasoning, then top with butter and pepperoncini.
Cook on low for 3 hours, or on high for 1-1/2 or 2 hours.
Let the chicken rest for 5 minutes, then shred it while it’s still warm.
Serve over mashed potatoes, pasta, or rice. To make sandwiches, serve on rolls or toasted buns with provolone cheese.
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