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Thursday November 15, 2018

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  • Eastern Oklahoma Medical…

    EOMC Menu for 11/12/2018-11/17/2018.

    Monday, November 12 - BBQ Chicken Legs, Goulash, Potato Wedges, Capri Veggies,…

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  • For the Children: Children…

    By Oklahoma Institute for Child Advocacy CEO Joe Dorman

    Veterans Day is a wonderful and necessary holiday and a great…

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  • EOMC Week 5 winner

    Poteau, OKLAHOMA - Congratulations Vickie Miller, the Eastern Oklahoma Medical Center ‘s week 5 winner in their…

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  • MARCH OF DIMES REPORT CARD…

    Press release

    Oklahoma’s Preterm Birth Rate Rises to 11.1 Percent

    Oklahoma’s preterm birth rate in 2017 rose from 10.6…

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  • Decorating Wisely: Holiday…

    By Glenda Wise

    “It’s the holiday season so whoop-de-do and hickory dock…” By the time you are reading this,…

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  • Finding a Cure to End…

    By Congressman Markwayne Mullin

    Alzheimer's Disease runs through both sides of my family with my great-grandparents, my…

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  • Decorating Wisely: Last…

    By Glenda Wise

    Halloween is upon us and suddenly you need a few last minute tricks and treats or some last minute…

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  • Week Three winner of EOMC…

    Poteau, OKLAHOMA - Eastern Oklahoma Medical Center in Poteau is pleased to announce this week winner of the Mammo…

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  • Make your meals a veggie…

    From Military Health System

    There is no consensus on a “perfect diet,” but the healthiest diets have one thing in…

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  • Decorating…

    By Glenda Wise

    Last weekend our friends hosted a fun Oktoberfest party. It was so fun! They really went all out from…

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  • Week 2 Mammo Giveaway Winner…

    Eastern Oklahoma Medical Center in Poteau would like to say congratulations to Nancy Martin.

    Martin was the week…

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  • State Immunization Rates…

    Press release

    According to results of the latest Centers for Disease Control and Prevention (CDC) Kindergarten Survey,…

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  • Decorating Wisely: Day of the…

    Since you’ve got your Halloween decorations out, I thought I would talk about another fun holiday, Day of the Dead or…

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  • EOMC ANNOUNCES WEEK ONE…

    Eastern Oklahoma Medical Center in Poteau would like to say congratulations to Patricia Lydy.

    Lydy was the week…

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  • EOMC Offering a free gift in…

    During the month of October Eastern Oklahoma Medical Center is offering a bag of goodies and a chance to win in a…

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Eating & Dining


EOMC Menu for 11/12/2018-11/17/2018.

 

Monday, November 12 - BBQ Chicken Legs, Goulash, Potato Wedges, Capri Veggies, Garlic Bread, Baked Beans.

 

Tuesday, November 13 - Taco Salad, Cheese Quesadilla, Refried Beans, Spanish Rice, Fiesta Corn, Cheese.

 

Wednesday, November 14 - Smothered Pork Chops, Shepherds Pie, Herb & Garlic Potatoes, California Veggies, Broccoli & Cheese Soup.

 

Thursday, November 15 - Chicken Alfredo, Corn Dogs, Scalloped Potatoes, Broccoli, Garlic Bread Stix, Chicken & Wild Rice Soup.

 

Friday, November 16 - Grilled Ribeye, Shrimp, Baked Potato, Fried Squash, Garlic Bread, Chicken Tortilla Soup.

 

Saturday, November 17 - Grill and Salad Bar Only.

Monday, 22 October 2018 00:48

Make your meals a veggie victory

From Military Health System


There is no consensus on a “perfect diet,” but the healthiest diets have one thing in common: plenty of vegetables daily. However, “I don’t like them,” “I don’t have enough time to prepare them,” and “I don’t know how to prepare them” are common complaints when it comes to vegetables in your or your kids’ meals.

 

So here are some tips to help brighten up your plate with a variety of vegetables to optimize your health and performance.

 

• Be sneaky. Add vegetables to foods you already love. Shred vegetables and add them to omelets, rice, pasta, soups, stews, and sauces. Puree vegetables such as carrots, spinach, to add oomph to sauces and casseroles.


• Time crunch? Buy frozen or low-sodium canned (rinsed well with water) to cut down on prep time.


• Challenge your taste buds. Do you truly not like broccoli, or have you just never had it prepared in a way you like? Change your cooking technique and try again. Try baking, roasting, grilling, sautéing, steaming, or eating vegetables raw for a different flavor and texture.


• Flavor it up. A little flavor goes a long way with vegetables. Prepare veggies using a pinch of sea salt, fresh or dried herbs or spices, a sprinkle of Parmesan cheese, or a swirl of balsamic vinegar to turn up the flavor.

For more ideas and recipes for vegetables, visit More Matters.

 

The recommended intake of vegetables varies depending on your weight, age, and calorie needs. Young children need about a cup, men need up to 3 cups, and women need a bit less. Find out how many vegetables you need.

Sunday, 09 September 2018 17:14

Double Chocolate Coca Cola Cake

Double Chocolate Coca Cola Cake

1 cup Coca Cola (not diet)
1/2 cup oil 
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablespoon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees for 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Tuesday, 04 September 2018 23:52

Slow Cooker Taco Spaghetti

Slow Cooker Taco Spaghetti

 

INGREDIENTS:

8 ounces spaghetti
1-1/4 pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
2/3 cup water
1 can (10.75-oz) cream of chicken soup
1 can (10-oz) can diced tomatoes with green chilies, undrained
1 (8-oz) package Velveeta cheese, cubed
1-1/2 cups shredded cheddar cheese
chopped green onions, optional

 

INSTRUCTIONS:

Prepare spaghetti as package directs. Drain and return to pan.


Cook meat until no longer pink. Drain and return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 2-3 minutes until water evaporates.


Stir in soup, Velveeta and tomatoes w/green chilies. Reduce heat to low, and cook until the cheese melts, stirring constantly.


Stir in cooked spaghetti and pour into slow cooker with liner. Cook on low 3-4 hours. Stir in cheddar cheese and heat until bubbly. Serve with chopped green onions if desired.

 

This can also be prepared as directed and baked in a 9X9” greased pan at 3500 for about 30 minutes until heated through and bubbly.

 

Double the recipe and bake in a 9X13” for a larger crowd.

Tuesday, 28 August 2018 21:53

Pumpkin Upside Down Cake

Pumpkin Upside Down Cake

 

This cake tastes a lot like pumpkin pie and is so much easier to make than pie. It is also really moist even after a few days. Thank you, Kathy Fesperman, for sharing your recipe.

 

2 cups pumpkin (16 oz solid pack can, not pumpkin pie filling)

1 t nutmeg

1 t ginger

2 t cinnamon

1 12 oz can evaporated milk

1 ¼ c sugar

3 eggs, slightly beaten

½ c chopped pecans

1 box yellow cake mix (2 layer size)

1 stick melted butter

 

Mix first seven ingredients and pour into a greased/sprayed 9X13 pan. Sprinkle cake mix over the top of the pumpkin mixture. Drizzle melted butter over the top of cake mix. Bake 30 minutes at 325o. Sprinkle nuts over top and bake another 30-35 minutes. Serve with whipped topping. Makes about 15 servings.

 

Sunday, August 26 - Spaghetti, Ham, Mashed Potatoes, Gravy, 5 Blend Veggies, Garlic Bread.

 

Monday, August 27 - BBQ Ribs, Goulash, Potato Wedges, Capri Veggies, Garlic Bread, Baked Beans.

 

Tuesday, August 28 - Hamburger Steak w/brown gravy, Lasagna, Au Gratin Potatoes, Antigua Veggies, Loaded Potato Soup.

 

Wednesday, August 29 - Smothered Pork Chops, Shepherds Pie, Herb & Garlic Potatoes, California Veggies, Broccoli & Cheese Soup.

 

Thursday, August 30 - Stuffed Pork Loin, Chicken Alfredo, Scalloped Potatoes, Broccoli, Chicken & Wild Rice Soup.

 

Friday, August 31 - Grilled Ribeye, Shrimp, Baked Potato, Fried Mushrooms, Garlic Bread, Chicken Tortilla Soup.

 

Saturday, September 1 - Grill and Salad bar only.


The Lumberjack Café in Howe serves up hearty helpings of delicious cuisine and an even bigger portion of friendliness.


Enjoy their specialties - like Brenda’s Famous Tacos, Fried Catfish, or their main dishes like a hand-smashed burger and fresh cut onion rings.


Open Monday- Friday 6:30am-2:00pm and Thursday evening from 4:30pm-8:00pm.


Saturday 6:30am-1:30pm


Come hungry and leave happy!


The Lumberjack is located inside Ron’s Discount Lumber on 37850 US Hwy 59 in Howe, Oklahoma.

Howe Public Schools is participating in a free breakfast and/or lunch program for the 2018-2019 school year.

 

By providing breakfast and/or lunch to all children at no charge, they can create a better learning environment for out students.

 

The school breakfast and lunch we serve follows U.S. Department of Agriculture guidelines for healthy school meals.

 

The program cannot succeed without your support.

 

Please encourage your child to participate in the school meal programs.

 

All students enrolled in the district may participate in the breakfast and/or lunch program at no charge. CEP (Community Eligibility Provision) schools will not collect household applications for free/reduced meals.

 

 

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities, who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
1. mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410;
2. Fax: (202) 690-7442; or
3. e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it..

This institution is an equal opportunity provider.

 

 

 

Tuesday, 10 July 2018 23:38

Cornflake Cookies


These easy no-bake cookies are the perfect combination of creamy, sweet peanut butter and crunchy cereal.


Ingredients
1 cup Karo syrup
1 cup sugar
1 cup peanut butter
6 cups corn flake cereal


Instructions
1. Pour Karo syrup and sugar into pan and heat just until sugar dissolves. This will only take a minute or so. If you cook the mixture too long, the final cookie will be rock hard.
2. Remove the mixture from the heat and stir in peanut butter until mixture is smooth. Measure cereal and place in a large mixing bowl. Pour sauce over cereal and mix until evenly combined.
3. Place scoops of the mixture onto wax paper to harden. Store in an air-tight container.

 

Recipe from The Craft Patch wwww.thecraftpatchblog.com

 

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