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A very Merry Christmas to all our readers.

Hope you have a blessed and wonderful Christmas and are able to spend it with family and friends.


The Purcell Register will be closed Thursday, December 24, and Friday, December 25, for the Christmas holiday.


Be sure to take a few minutes to read the Letters to Santa from all of our area schoolchildren.

Some of them are absolutely hilarious!

Also included in the section are Christmas Wishes from our merchants to you!


Happy birthday to Adrienne Martin, Tanner Martin, Verna Hernandez, Shannan Shaw, Rickey Colwell, Tammy Bourquin, Jeanie Abney, Roy Lanten, Alta Perigo, Carletta Pryor, Sandra Ezell, Jerry Swayze, Jay Tate, Leon Wilson, Jenny Johnson, Jim Hurst, Haleigh Wood, Matthew Mayes, Shelley Perigo, Sharon Elliott, Malucithelma Arriaga, Jean Sweeney, Pauline Chausse, Ingrid Espinoza, Sarah Schlotthauer, Penny Berrey, Susie Hoefer, Hararison Keller, Brady Lizana, Rita Ganster, Jessica Jones, Melissa Mills, Connie Mack Sikes and Doug Weimer. 


Be sure and and shop local this Christmas season!

Our area shops are full of great Christmas ideas!


Drive around Purcell City Lake and create holiday memories as you see over 190 animated displays featuring over 650,000 lights at Purcell’s Lights From the Heart!

There is no admission fee, but donations are greatly appreciated.

The gates open at 5:30 p.m. nightly.

The lights will be open until New Years Eve!


McClain County Treasurer Teresa Jones reminds property owners in the county that 2020 tax statements have been mailed.

Full or half payments are due before January 1.

The treasurer’s office also now has the ability to email tax statements.

Property owners can also print out their tax statements by going online to tmconsulting.us.com.

For more information call 405-527-3261.


This would be great for Christmas morning. This recipe comes from Ree Drummond.

Cheese Grits Casserole

8 slices bacon, cut into 1/2-inch pieces

1 onion, very thinly sliced 

4 cups low-sodium chicken broth

2 cups coarse stone-ground grits 

2 cups heavy cream

2 cups grated Monterey Jack cheese 

Kosher salt and freshly ground black pepper

In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes.

Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes.

Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.


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