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It’s a Small World


Doesn’t seem possible but we will celebrate our 32nd anniversary here in Purcell January 20!

We still can’t believe we have the incredible opportunity to call Purcell our home all these years!


Happy 5th anniversary to Matt and Caitlin Montgomery!

They celebrate their anniversary today, Thursday, January 20.


Happy birthday to The Register’s own David Stull.

He celebrates his birthday Sunday, January 23.


Happy birthday to Judge Leah Edwards, Rebecca Lynam, Luann Harris, Bill Cummings Jr., Earla Tate, Lana Beerhalter, Alexis Cummings, Rachelle Perigo, Danny Matthews, Audri Lukens, Hartly Wollenberg, Shelley Richards, Michelle Smith, Daniel Estrada, Helen D. Genz, Rita Giroux, Terry Black, Laura Wood, Truda Foutch, Bailee McGowen-Martinez, Ted Yates, Alfredo Arriaga, Heather Bennett, Gus Mathis, Christina Trumbo, Dalene Bay, Ashlynn Herrington, Lora Rolin and Tom Jobe.


It’s time for the Heart of Oklahoma Basketball Tournament!

The tournament begins today (Thursday) and concludes Saturday.

There will be lots of great basketball, so make plans to attend.

All the brackets and a complete list of teams is on the sports page.


The Knights of Columbus of Our Lady of Victory Catholic Church will hold a Valentine’s Dinner Friday, February 11.

The event will be held in the parish hall at Fourth and Jefferson in Purcell.

Doors open at 6 p.m. and dinner will be held from 7-10 p.m.

Tickets for the adults only dinner are $50 per couple.

The meal will include steak, baked potato, salad and dessert.

For tickets contact any member of the Knights of Columbus or call the church office at 405-527-3077.

All proceeds go to Knights of Columbus Community Projects.


This recipe is creamy, cheesy and easy!

Chili Mac

1 lb. ground beef

15.5-oz can chili beans

1/2 tsp. garlic powder

1 onion, chopped

14.5-oz. can tomatoes, petite

8-oz. can tomato sauce

1-1/2 cups macaroni noodles, small

1.25-oz. packet chili seasoning

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. cumin

8 oz. Cheddar or colby jack cheese

1 cup milk

Season ground beef and onion with salt, pepper and garlic powder and brown in a large skillet (or pot) until meat is cooked through. Drain fat then return to skillet.

Add remaining ingredients except half of the cheese (reserving one cup for later). Stir well, cover and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes; stirring occasionally.

Turn off heat and let skillet rest, covered, on the burner for 15 minutes or until liquid is absorbed and noodles are tender.

Stir again then top with remaining shredded cheese to serve.


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