Happy birthday to my daughter-in-law, Emily Montgomery of Purcell.
Emily celebrates her birthday Friday, March 18.
Happy St. Patrick’s Day!
Celebrate like you’re a little Irish, even if you’re not!
A special happy birthday to my nieces, Kristin Rusler and Lindsay Budd.
Kristin and Lindsay celebrate their birthdays Monday, March 21.
Happy anniversary to Jim and Deanna Page of Lexington!
The Pages will celebrate their 62nd wedding anniversary Friday, March 18.
Happy first day of spring Sunday, March 20.
There’s always some good news if you just look for it!
Happy birthday to Janet Moore, Abbi Castle, Ryan Russ, Graci Pollard, Nathan Brinker, Curtis Pryor, Jana Selman, Debbie Wilkinson, Esmeralda Aguinaga, Nataniel Austin Carel, Jon Forster, Judy Pickle, Todd Clouse, Debbie Frasier, Cassidy Bennett, Madison Elizabeth English, Jennifer Lizana and Craig Perigo.
The Knights of Columbus of Our Lady of Victory Catholic Church annual Beast Feast, which was scheduled for February 26, has a new date.
The event will now be held Saturday, April 2, in the parish hall at Fourth and Jefferson in Purcell.
Doors open at 6 p.m. Tickets are $20 per person, $30 per couple and $40 for a family.
All proceeds go to Knights of Columbus Community Projects.
The Purcell Public Library Penn Avenue Literary Society Book Discussion will be held from 6:30-7:30 p.m. Thursday, April 7.
Join the group for a lively virtual book discussion every first Thursday of the month. This month there is no featured book and participants are to choose their own.
This is a virtual program and registration is required by calling 405-527-5546 or online at mcpioneerlibrarysystem.org.
I love slow cooker recipes and this is a good one.
Slow Cooker Taco Pasta
1 lb. lean ground beef
1/2 cup water
2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
14.5 oz. can Mexican-style diced tomatoes, undrained
1/4 cup finely chopped white onion
1 garlic clove, finely chopped
4 oz. cream cheese, soften, cut into 1-inch pieces
8 oz. medium shell pasta
8 oz. shredded Cheddar cheese
In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
In 4- to 5-quart slow cooker, stir beef, water, taco seasoning, tomatoes, onion and garlic until well blended.
Cover; cook on low heat setting 3 to 4 hours.
Cook pasta as directed on box;drain. Uncover slow cooker; stir in cream cheese until melted. Stir in pasta and shredded Cheddar cheese until well blended.
Cook uncovered on high heat 5 minutes longer or until cheese is melted.
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