A special happy birthday to my handsome grandson, John Denny “Jack” Montgomery IV.
Jack celebrates his 12th birthday Saturday, May 6.
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Happy birthday to our Cinco de Mayo girl, Mary Zuech of Purcell.
Mary celebrates her birthday Friday, May 5.
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Happy birthday to Jason Allen, Jack Lucy, Jason Midkiff, BJ Cummings, Cody Adams, Colton Wren, Cheyenne Fulks, Jacob Jones, Taylor Rollins, Rick Hudson, Roxanne Maynard Bogues, Dave Barrick, Anna Baker, Carli Thomas, Carter Thomas, Taylor Martin, Omar Brown, Armando Vega, Catherine Weimer, Brendan Dye, Hayden Keeler, Paul Steiner, Maria Aguinaga, Ashley Howard, Jonas Summers, Mark Bennett, Cindy McGowen, Jayden Munoz, Gabriel G. Veleta Romero and Adolfo Vazquez.
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The Purcell Parent Teacher Organization is currently raising funds for fencing to be erected around the playgrounds at the elementary and intermediate schools.
The annual Fun Run is a fundraiser that will help put money in the coffers for this project.
The Fun Run will be held May 9 at the Bob Haley Track and Field Complex.
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The Purcell Sports Hall of Fame is seeking nominations for the next class.
Another Purcell Dragon Hall of Fame Class will be introduced at the Purcell All-Class School Reunion June 23-24.
Nominations are limited to graduates of 1999 and before.
There is a nomination form and selection criteria at purcellsportshof.com
Nominations can also be made by email at purcelldragonhof@gmail.com.
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This is a quick and easy recipe.
Doritos Chicken Casserole
14.5 oz. package nacho cheese-flavored Doritos, lightly crushed
2 ½ to 3 cups rotisserie chicken, shredded and cut into small pieces
1 can black beans, rinsed and drained
15.25 oz. can corn, drained
8 oz. colby jack cheese, shredded and divided
10 oz. mild diced tomatoes and green chiles (Ro-tel)
4 oz. can green chilies
10.75 oz. can condensed cream of chicken soup
8 ounces sour cream
1 tablespoon taco seasoning
Preheat oven to 350°. Lightly spray a 9×13-inch baking dish with cooking spray.
Spread half the crushed chips into the bottom of the prepared baking dish.
In a large bowl, stir together the chicken, black beans, corn, 1 cup of the cheese, Ro-tel, green chiles, cream of chicken soup, sour cream and the taco seasoning.
Spread the mixture evenly over the chips in the baking pan.
Bake for 20 minutes. Spread remaining chips evenly over the top, then sprinkle with the remaining cheese. Bake another 5 to 7 minutes or until the cheese is melted.
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