It’s a Small World

A special happy birthday to my sister-in-law, Missy Clark.

Missy celebrates her birthday Friday, February 16.

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Happy birthday to my great-nephew, Oliver Budd.

Oliver celebrates his first birthday Tuesday, February 20.

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Happy birthday to my great-niece, Adelaide Charlotte Budd.

Addie celebrates her 8th birthday Wednesday, February 21.

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Happy birthdays also go out to Lloyd Beaudion, Dale Bunn, Victor Lohn, Jeff Eck, Judy Moring, Parker Page, Lavene Jones, Bailey Beller, Margaret Miller, Egan Galvin, Anna Belle Carpenter, Jade McCurdy, Suzanne Wells, Matthew Smith, Jovita Trejo, Colby Dye, Madison Jane Posey and David Harvey.

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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.

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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.

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I really liked this recipe, especially since it’s all made in one pot. I kept it warm in my slow cooker.

Louisiana Shrimp Creole

3 TBL butter

1/2 cup finely diced onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 cloves garlic, minced

2 TBL cornstarch

14.5 oz. can stewed tomatoes, 8 oz. can tomato sauce

1 cup water

1 TBL Worcestershire sauce

2 tsp. cajun seasoning

1 tsp. chili powder

1 dash hot pepper sauce, such as Tabasco

1 lb. medium shrimp, peeled and devined

Melt butter in a 2-qt. saucepan over medium heat. Stir in onion, green pepper, celery and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5-7 minutes.

Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning and hot pepper sauce. Bring to a boil, stirring frequently.

Stir in shrimp and cook until shrimp are bright pink on the outside, about 5 minutes.

Serve over rice.