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Happy birthday to Bret Umber, Justin Knowles, Spencer Ewing Friedman, Cammie Hayes Gatlin, Cristian Haynes, Bruce Enox, LaVonda Hail, Kyle Wollenberg,Susan Whitley, Brylie Hobbs, Rick Walker, Kody L. Walker, Zack Harris, Chase Johnson, Kitty Velasco, Tara Keeler, Greg McKiddy, John Henry Forster, Daniel Calixto, Jaime D. Ibarra, Jaime Ibarra and Margaret White.


Sunray Baptist Church will be hosting a “Jesus Loves You!” Carnival Saturday, February 10, from 1 to 3 p.m.

The carnival will feature games, crafts and snacks. All children are welcome.

The church is located at 2223 N. 9th Street.

For more information, call Pam at 405-426-2844.


Have some styrofoam you’re wanting to get rid of? Now’s your chance!

The Purcell Public Library is sponsoring a styrofoam recycling event from 10 a.m. to 12 p.m. Saturday, February 10, at the library, 919 N. 9th St., in Purcell.

Let’s help create positive change in our community by collecting and densifying styrofoam for recycling.


The 34th Annual Purcell Livestock Show and Bonus Auction is slated.

The Livestock Show will be held at 2 p.m. Sunday, February 18, at the McClain County Expo Center in Purcell.

The Purcell Bonus Auction will be held Thursday, February 22, at the Purcell Agriculture Education Building.

Twenty-six students will be participating.

The public is welcome to attend.


The Purcell Public School Foundation will hold an open meeting for the public Thursday, February 22, 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.


This is such a good recipe and easy since it’s made in the slow cooker.

Mississippi Chicken

2 pounds chicken breasts 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. When the chicken is ready, check for doneness.

Let the chicken rest for 5 minutes, then shred it while it’s still warm.

Serve over mashed potatoes, pasta or rice.


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