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Happy birthday to The Register’s own Vickie Foraker.

Vickie celebrates her birthday Friday, January 28.


Happy birthday to Jesse Bain, Jon Harrel, Mike Eubank, Karson Jennings, Alex Spratt, Ashlee Pollard, Carolyn Cummings, Taylor May, Lauren Moore, Ashleigh Carel, Zachary Clark, Maria Montelongo, Raul Jr. Alamos, Martina Chavez, Carime Espinoza, Mary Ford, Joshua Keeler, David Woods, Patty Dumas, Sydney Dye, Kyle Frasier, Vivian Steiner and Fabiana Trejo.


The Purcell Public Library Penn Avenue Literary Society Book Discussion will be held from 6:30-7:30 p.m. Thursday, February 3.

Join the group for a lively virtual book discussion every first Thursday of the month. This month’s book is Dust Bowl Girls by Lydia Reeder.

This is a virtual program and registration is required by calling 527-5546 or online at mcpioneerlibrarysystem.org.


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.


All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl.

Best Lasagna Soup

1 pound lean ground beef

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 14-1/2 ounces cans diced tomatoes, undrained

2 14-1/2 ounces cans reduced-sodium beef broth

1  8 ounce can tomato sauce

1 cup frozen corn

1/4 cup tomato paste

2 teaspoons Italian seasoning

1/4 teaspoon pepper

2-1/2 cups uncooked spiral pasta

1/2 cup shredded Parmesan cheese

In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.

Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil.

Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.


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