A special happy birthday to The Register’s own John D. Montgomery.
He celebrates his birthday Thursday, February 3.
Happy birthday to Bret Umber, Justin Knowles, Spencer Ewing Friedman, Cammie Hayes, Cristian Haynes, Bruce Enox, LaVonda Hail, Kyle Wollenberg, Pastor Susan Whitley, Brylie Hobbs, Jennifer Keeler, Trina Perigo, Pam Dillinger, Amberlyn Pollard, Kevin Whatley, Fannie Lou Green, Jakeb Pollard, David Frankenberg, Stacey Wilks, Erica Keen, Pat Bruehl, Aaron Dumas, Lucio Ocampo, Jestin Wright, Beverly Hodges, Henry York, Isaac Keeler, Elizabeth Pacheco, Miguel Cruz, Tara Keeler, Greg McKiddy and John Henry Forster.
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 Purcell Ladies Golf Association will hold its 2022 season kick-off meeting at 6 p.m. Wednesday, February 9, at the Brent Bruehl Memorial Golf Course clubhouse.
Members meet Wednesday mornings from March through November to enjoy the game of golf.
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 a great soup/stew or stoup to have on a cold winters night.
Santa Fe Soup
1 lbs. lean ground beef
1 medium onion
1 can Rotel
2 cans Mexican style stewed tomatoes
2 cans ranch style pinto beans
1 can corn
1 lb. Mexican Velveeta Cheese
Brown beef and onions, drain. Combine all the ingredients, except the cheese, in a slow cooker on low.
Cook for 2-3 hours then add the cheese and continue cooking until the cheese melts.
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