The Purcell Register will be closed on Monday, May 25, in observance of Memorial Day.
The office will be open at 8 a.m. Tuesday morning and all deadlines will remain the same.
Happy anniversary to my brother and sister-in-law, Richard and Chris Evans of Venice, Fla.
Richard and Chris celebrated their 42nd anniversary May 17.
Happy anniversary to my sister-in-law and brother-in-law, Missy and Mike Clark of Del City.
They celebrate their 41st anniversary May 26.
Happy birthday to Cody Barton, Ron Page, Butch Kluth, Victoria Rolin, Steven Richards, Abby Sheehy, Asher Stone, Damon Carlton, Rigoberto Carrillo, Jim Fleming, Charles E. Foutch, Maria Garcia, Edward Pacheco, Sergio Romero, Ruby Whatley, Esmeralda Aguinaga, Fatima Diaz, Sarah Dye, Luis Aguinaga, Cristina Garanzuay, Alexander Purus, Tracey Sherman and Diane Fleming.
With businesses back open, be sure to support your hometown stores!
Many restaurants are still doing curbside pick-up if you don’t feel comfortable going inside, and several stores can do a drop-off to you as well.
Do as much shopping as possible at all your local stores.
This year’s seniors will have the first Graduation Parade Friday, May 22, the date originally set for commencement.
Seniors will meet in Rubys parking lot in their Dragon gear at 6:45 p.m. The parade will begin via escort at 7 p.m.
Seniors are encouraged to decorate their cars for the community to see as they drive by.
The route will take seniors by the junior high, football field, Red Hill Splash Pad, the intermediate school, track and baseball and softball fields, the elementary school, high school and end at the Main Street Caboose where a DJ will be playing music.
Senior T-shirt pickup at the multipurpose building is set for 6 p.m.
Then at 8 p.m. another public dragging Main event will be held in their honor.
Parents, friends, family, teachers and fellow students are requested to line the route, make signs of encouragement and decorate your business windows.
Sleeping in late on the Memorial Day holiday? Plan to serve this.
Velveeta® Cheesy Bacon Brunch Casserole
8 slices Oscar Mayer Bacon, chopped
2 cups frozen shredded hash browns, thawed
1/2 lb. fresh mushrooms, sliced
1 each red and green pepper, chopped
1 small onion, chopped
1/3 cup sour cream
12 oz. Velveeta, thinly sliced
Heat oven to 350ºF
Cook bacon in large skillet on medium heat 10 minutes or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10 minutes or until peppers and onions are crisp-tender, stirring occasionally.
Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and Velveeta.
Bake 40 minutes or until center is set and casserole is heated through.
Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is done.