A special happy birthday to my mother-in-law, Carolyn Montgomery of Norman.

Voom celebrates her birthday Saturday, June 22.

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Happy birthday to Amy Caralampio, Karen  Veleta Romero, Roberto Ramirez, Graciela Ramirez, Joanna Estrada, Nicholas Banks, Gustavo Cayente, Jr. Brittany Harvey, David Vega, Isidro Ibarra, Ma. de Jesus Cruz, Shane Ellis and Pat Martin.

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Purcell’s first ever Art Walk will be held Friday, June 21, and Main Street shop owners encourage the community to come out and enjoy the event.

Beyond art, there will be live music, and visitors will find a host of vendors set up along Main Street selling jewelry, vintage clothing and more.

Art Walk will last from 6 to 9 p.m. and is set to reoccur on the third Friday of every month through October, returning in March.

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The Purcell High School Class of 1974 will be having its 50th Class Reunion on Saturday, June 22, at Libby’s in Goldsby at 6  p.m.

Please text Beth Lamb Hensen at 405-388-8142 or Pam Elliott at 918-873-9220 if you plan on coming so they can let the facility know how many people to expect.

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Purcell’s Independence Day Celebration will be held Friday, June 28, at the Purcell City Lake.

The celebration will include food trucks, games, a car show and the fireworks show.

For more information contact the Purcell Parks at 405-527-7227 or the Heart of Oklahoma Chamber of Commerce at 405-527-3093.

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The Pioneer Library System’s  Summer Learning Challenge 2024 has begun!

Running through August 15, SLC encourages participants to log their time spent reading and learning. Once logged, each minute of learning becomes one point, and that point goes toward a community goal of 15 million points.

For more information about Pioneer Library System’s Summer Learning Challenge and related events, please visit pioneer.beanstack.org and pioneerlibrarysystem.org or call 405-527-5546.

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The Purcell Public Library will present USA Taekwondo interactive training for beginners including interactive stranger danger training.

There will be two presentations of the program. Teens 12-17 will have the program Wednesday, June 26, from 2-4 p.m. and adults 18+ will meet Thursday, June 27, from 5:30-7:30 p.m.

Both programs will meet at the Purcell Multi-Purpose Center.

Log this activity as a part of the summer learning challenge to gain points towards your next prize!

For more information call 405-527-5546.

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The Purcell Public Library will present “Painting Together: Step by Step” Wednesday, July 3, from 2-3:30 p.m. in the meeting room at the library.

The program is for teens age 12-17.

Discover your inner artist and create your own work of art. Join Pinot’s Palette as they guide you through a step-by-step instruction of a painting while getting to talk and connect with others in your community.

Registration is required.

This program is a part of our Summer Learning Challenge. Earn prizes, collect badges, and help our community reach 15 million minutes learning by joining the Summer Learning Challenge today!

For more information call 405-527-5546 or register online at pioneerlibrarysystem.org.

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The Purcell Register will have early deadlines for the issue of July 4 because of the July 4 holiday.

All ads, classified ads and news must be in the office by Monday, July 1, at 11 a.m.

The paper will be available Wednesday, July 3.

The office will be closed July 4 and 5.

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This recipe will satisfy your Mexican food craving!

Hamburger Potato Casserole

1-1/2 pounds ground beef

4 large russet potatoes, peeled and thinly sliced

1 medium onion, chopped

2 cups shredded cheddar cheese

10.75 oz. can of condensed cream of mushroom soup

3/4 cup milk

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Preheat oven to 350°.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and chopped onion, cooking until the beef is browned and the onion is translucent. Drain any excess grease.

Season the beef and onion mixture with garlic powder, paprika, salt, and pepper.

In a separate bowl, mix together the condensed cream of mushroom soup and milk until smooth.

In a greased 9x13 inch baking dish, arrange a layer of sliced potatoes. Top the potatoes with half of the beef and onion mixture, then pour half of the soup mixture over it.

Sprinkle with 1 cup of shredded cheddar cheese.

Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and cheese.

Cover the baking dish with aluminum foil and bake for 1 hour.

Uncover and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly.