A special happy birthday to my handsome grandson, John Denny “Jack” Montgomery IV.
Jack celebrates his 10th birthday Thursday, May 6.
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Jack shares his birthday with his uncle Jason Allen of Austin, Texas.
Happy birthday, Jason.
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A special Happy Mother’s Day to all our mothers!
Be sure and call your mom on Sunday, May 9.
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Happy birthdays also go out to Taylor Martin, Danny Jacobs, Jack Lucy, Jason Midkiff, BJ Cummings, Jim McAuley, Cody Adams, Colton Wren, Cheyenne Fulks, Jacob Jones, Taylor Rollins, Sean Baker, Rick Hudson, Roxanne Maynard Bogues, Michael Bock, Dave Barrick, Amanda Boatwright, Michael Wyatt, Garrett Fox, Cindy Wilson, Kyle Pendley, Reece and Rylan Lanten, Anna Baker, Carter and Carli Thomas, Tim Dunbar, Ashleigh Smedley, Denise Mack, Keborah Stires, Ethan Wayland, Maria Aguinaga, Ashley Howard, Jonas Summers, Mark Bennett, Cindy McGowen, Gabriel G. Veleta Romero, Adolfo Vazquez, Kristina Farley, McCoy O’Connor and Whitney Woods.
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May 6 is the National Day of Prayer.
Purcell Pastor Justin Blankenship of Landmark Church reports a group will be praying at noon that day at the Santa Fe Plaza.
Prayers will be offered by local ministers.
The public is invited to attend.
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Purcell Elementary and Purcell Intermediate School students will participate in the Freedom Fun Run May 6 and 7 and the Bob Haley Track & Field Complex.
Classes will be running over multiple days to allow for social distancing.
The run will be taking the place of the annual Turkey Trot that is held in the fall and raises funds for the PTO.
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Penn Avenue Literary Society Book Discussion will take place from 6:30-7:30 p.m. Thursday, May 13.
Adults are invited to join in for a lively virtual book discussion every second Thursday of the month.
This month’s book is Where the Crawdads Sing by Delia Owens.
This is a virtual program and registration is required by calling 405-527-5546 or online at mcpioneerlibrarysystem.org.
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Every once in a while you have to have some comforting and totally delicious food. This fits that description perfectly.
Velveeta Chicken Rotel Spaghetti
2-3 boneless, skinless chicken breasts (chopped into bite sized pieces)
1 can Rotel Tomatoes with Diced Green Chiles (undrained)
1 Green Bell Pepper (diced)
1 Small White Onion (diced)
Velveeta Cheese Loaf (16 oz.) – cut into 1 inch cubes
1 (1 lb) package Thin Spaghetti Noodles
Cook chicken in 2 tablespoons olive oil or butter until almost done. Add bell pepper and onion to the chicken and saute until chicken is cooked and vegetables are soft.
Cook spaghetti noodles according to package directions.
Combine chicken, pepper and onions with the cooked spaghetti noodles while they are still hot in a 9x13-inch pan. Add cubes of Velveeta cheese to the mix and stir until everything is combined and the Velveeta cheese is completely melted. Tip: Mix ingredients in a large saucepan on low heat to help cheese melt quickly.
* If you are making a batch to freeze, spread chicken noodle mixture in a freezer safe baking dish. Cover and freeze until ready to eat.
When you are ready to eat, remove from the freezer and thaw overnight in refrigerator.
Follow these baking directions:
Preheat oven to 350°.
Bake until bubbly, about 30 minutes.
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