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Happy birthday to The Register’s own Vickie Foraker.

Vickie celebrates her birthday Sunday, January 28.


Happy birthdays also go out to Jim Montgomery, Melissa Carry, Jesse Bain, Judge Leah Edwards, Tom Jobe, Mike Eubank, Andy Woods, Ashlee Pollard, Hartly Wollenberg, Shelley Richards, Michelle Smith, Carolyn Cummings, Taylor May, Lauren Moore, Ted Yates, Alfredo Arriaga, Heather Bennett, Ashleigh Carel, Zachary Clark, Maria Montelongo, Raul Alamos Jr., Martina Chavez and Carime Espinoza.


The Purcell Masonic Lodge #27 is sponsoring a baked potato dinner fundraiser for the Lexington High School Southern Accents Show Choir.

The dinner is set for Thursday, February 1, from 5-8 p.m. in the Lexington High School Commons Area.

Proceeds will help the show choir with expenses including Missouri Invitational Competition.

Tickets are $8 and can be purchased by calling 405-365-7026.


The Purcell Public Library will present “STEAM Kids” Tuesday, January 30, from 3:30-4:30 p.m.

Ignite your curiosity and creativity through this exploration of all things STEAM. The program is designed for children ages 6-11.

Did you know, almost everything we use connects back to STEAM? Discover the elements of Science, Technology, Engineering, Art, and Math through hands-on activities and exploration. Boost your problem-solving and teamwork skills in this program.

For more information call 405-527-5546 or online at pioneerlibrarysystem.org.


Crock pot recipes are a favorite of mine and this is a good one.

Slow Cooker Chicken and Mushroom Stroganoff

4 boneless skinless chicken breasts, cubed

8 ounce sliced mushrooms

8 ounce cream cheese, softened

10½ ounce can cream of chicken soup

1 envelope dry onion soup mix

Salt and pepper to taste

1 pound large egg noodles for serving

Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms.

In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.

Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with salt and pepper.


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