Hope you are able to enjoy some time with family and friends this holiday.
The Register offices will be closed both Thursday and Friday, November 28 and 29, for the holiday.
Happy birthday to Suzanne Harris, Charlie Sherman, Sandra Cervantes, Jose Espinoza, Susan Johnson, Jose Chavez, Diego Murrieta, Ella Miranda, Juan Jose Aguinaga, Alayna Ray, Chris Sheehy, Teresa Pollok, Addison Porter, Conner Smith, Claudine Ewing, David Sparlin, Mark Suchy, Judy Taber, Jeff Abernathy, Johna Pryor, Kylie Tolle, Kimberly Fulks and Tyler Cummings.
Downtown Purcell has a story to tell – a literal story, in fact, as the Purcell Public Library presents its “Story Walk” along the streets of downtown in November and December.
Readers are invited to follow the physical “path” of a holiday story as large pages are posted in more than a dozen storefronts along west Main Street.
The story path begins at Savvy Parke, 222 W. Main St., winds its way two blocks east, then across the street and back to the west before finishing at Ron Davis Shelter Insurance, 227 W. Main St.
In November, the story being displayed is “Turk and Runt: A Thanksgiving Comedy,” by Lisa Wheeler. In December, a holiday book will be featured.
The focus for the Story Walk is to get families out and active and to get a look at Purcell’s downtown area. Walkers are encouraged to post about their experience on social media and use the hashtag #PurcellStoryWalk.
Christmas Make and Take will be present at the Purcell Public Library Thursday, December 5, from 3:15-4:15 p.m. in the meeting room of the library.
Kids will get to enjoy hot chocolate and cookies while they create fun holiday decorations.
For more information or to register call the library at 405-527-5546 or go online to www.pioneerlibrarysystem.org/purcell.
Gingerbread House Gala will be held at the Purcell Public Library Friday, December 6, from 6-8 p.m. in the meeting room at the library.
All ages are invited to the library to decorate a gingerbread house and get into the joy of the season.
Here’s a good recipe to use for your leftover turkey.
Roasted Turkey Enchilada Bake
2 cups chopped leftover roasted turkey
16 oz. jar Taco Bell® Thick & Chunky Medium Salsa
15 oz. can black beans, rinsed
1 cup frozen corn
1-1/2 Tbsp. chili powder
4 flour tortillas (8 inch)
3/4 cup sour cream
1-1/2 cups Kraft Mexican Style Shredded Four Cheese with a Touch of Philadelphia
Heat oven to 400°.
Combine first five ingredients.
Place two tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
Bake 40 minutes or until casserole is heated through and cheese is melted, uncovering after 30 minutes.