Eating & Dining
Thursday, 25 May 2017 18:55

Crunchy Asian Salad with Ramen Noodles


1 16 oz bag coleslaw mix
1 small red onion, chopped
1/3 c white vinegar
1/2 c oil
1/2 c sugar
2 Pkgs Ramen Noodles, uncooked, broken into small pieces
Sunflower kernels, slivered almonds, etc. toasted and cooled, optional.


Mix oil, vinegar, sugar together and pour over slaw mix in large bowl.

 

Add chopped onions. Add ramen and nuts/seeds. Cover tightly and refrigerate at 2 hours.

 

If making ahead of time, add ramen & nuts/seeds an hour or 2 before serving.

 

 

 

Howe, Oklahoma - Howe Public Schools is participating in the Summer Food Service Program (SFSP), which provides nutritious meals at no charge to Children during the summer vacation.

 

Children aged 18 and under, regardless of race, color, national origin, sex, age or disability, are eligible to receive meals through SFSP. A person 19 years of age and over who has a mental or physical disability (as determined by a state or local education agency) and who participates during the school year in a public or private, non-profit school program (established for the mentally and physically disabled) is also eligible to receive meals.

 

Meals will be provided at the site and times as follows: Operating May 22 to Jun 29, 2017.

 

21444 EN RAILROAD in Howe.

 

Operating days of the week: Monday-Thursday.

 

Breakfast from 7:45-8:00.

Lunch from 11:30-12:00.

 

Closed: Memorial Dayand  Independence Day May 26 June 9, 16&23.

 

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) email: .

 

This institution is an equal opportunity provider.

 

 

 

STILLWATER, Okla. – Fruit and vegetable growers interested in learning more about produce safety can do so at the upcoming Produce Safety Alliance Grower Training Course.

 

Slated May 16, 8 a.m. to 5 p.m., at the Robert M. Kerr Food and Agricultural Products Center on the Oklahoma State University Campus in Stillwater, Oklahoma, the PSA Grower Training Course also will focus on the Food Safety Modernization Act Produce Safety Rule, Good Agricultural Practices, co-management of natural resources and food safety.

 

Lynn Brandenberger, food crops professor in OSU’s Department of Horticulture and Landscape Architecture, said trainers will cover seven modules during the training, including introduction to produce safety; worker health, hygiene and training; soil amendments; wildlife, domesticated animals and land use; agricultural water; postharvest handling and sanitation; and how to develop a farm food safety plan.

 

“This course will provide a foundation of Good Agricultural Practices and co-management information,” Brandenberger said. “Attendees can expect to gain a basic understanding of microorganisms relevant to produce safety and where they’re found on the farm. They’ll also learn how to identify microbial risks, practices that reduce them and how to begin implementing produce safety practices on their farm. In addition, the trainers will provide information on the requirements in the FSMA Produce Safety Rule and how to meet them.”

 

Registration is $25 and includes lunch, snacks and class materials.

 

Those interested in attending may register at https://apps.dasnr.okstate.edu/fapc.okstate.edu/psa-grower-training-course

or by calling Karen Smith at 405-744-6277.

 

After completing the course, participants will receive a certificate from the Association of Food and Drug Officials verifying completed training.

 

“The PSA Grower Training Course is a great way to satisfy the FSMA Produce Safety Rule requirement, which requires at least one supervisor or responsible party for your farm to have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration,” Brandenberger said.

 

 

Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, and Title IX of the Education Amendments of 1972 (Higher Education Act), the Americans with Disabilities Act of 1990, and other federal and state laws and regulations, does not discriminate on the basis of race, color, national origin, genetic information, sex, age, sexual orientation, gender identity, religion, disability, or status as a veteran, in any of its policies, practices or procedures. This provision includes, but is not limited to admissions, employment, financial aid, and educational services. The Director of Equal Opportunity, 408 Whitehurst, OSU, Stillwater, OK 74078-1035; phone 405-744-5371; email: has been designated to handle inquiries regarding non-discrimination policies: Director of Equal Opportunity. Any person (student, faculty, or staff) who believes that discriminatory practices have been engaged in based on gender may discuss his or her concerns and file informal or formal complaints of possible violations of Title IX with OSU’s Title IX Coordinator 405-744-9154.

 

 

If you are looking for a good hamburger in Poteau, well look no further than Myers Drive In.


Myers Drive In has the best burgers in town.


Get it with fries or onion rings and you have a great meal for a reasonable price.


Family owned and operated for 45 years.


Stop by on Tuesday’s after 4pm and get a regular #1, #2 or #3 for half-price.


Happy Hour half-price fountain drinks daily from 2-5 pm.


Some of their unique menu items include Pickle-Os, Spicy Corn Nuggets, Broccoli Cheese Bites, Cherry or Apple Bites, and Texas Toothpicks.
Myers is located at 305 N Broadway in Poteau, Oklahoma.


Now taking debit/credit cards for purchases of $5 or more!

 

myers 580x140 003

Friday, 28 April 2017 16:57

2017 Cooking with the C's Chili Cook Off

 

 

 

Poteau, Oklahoma - The Poteau Chamber of Commerce, along with Carl Albert State College and Classic Country 107.3 sponsored their Augural Cooking with C’s Chili Cook-Off at the Donald W Reynold Center in Poteau on Friday, April 28, 2017.


Vikes Albert, Miss CASC, Natalie Cepeda were on hand as well as JP, Tracy McMillen and Dean Clow from Big Country Radio doing a live remote.

 

 

Thirty-two pots of Chili were entered the contest and local judges, Jody Ray Adams, Eli French, Rep Rick West, Jennifer Hall and Jo Ellison, from Channel 5 News in Fort Smith were the Judges of the event.

 

judges eating

Judges tasted all the Chili entries to pick the best tasting Chili


Each Team enter 5 pots of chili and cash award were presented to the 1st and 2nd Place winners as well as for the People’s Choice.


Winners were:
1st Place:

first place

Carl Albert State College – Chili made by Thomas Vongnarath. CASC was also the People Choice winner.

 

2nd Place:

2nd place
District 16 Drug Task Force – Chili made by Meg Nicholson.

 

judges

The Judges

 

 

Thank you everyone that came out.

Thursday, 27 April 2017 17:30

LUMBERJACK CAFÉ FRIDAY APRIL 28TH SPECIAL

 

 

 

Friday April 28th Lunch Special at the Lumberjack Café is
Smoked Brisket, Smoked Ribs, Smoked Bologna, Honey or Hot Wings, Cajun or Smoked Sausage (Choose 2 Meats)
Sides: Potato Salad, Baked Beans, Coleslaw, Rolls or Cornbread.

 

Remember as always, the Lumberjack Café offers a full Breakfast and Lunch Menu served all day.


Save room for Homemade Dessert.

 

The Lumberjack Café in Howe Oklahoma is a great place to eat.

 

Open Monday through Saturday from 6:30 – 2:00pm.

 

The Lumberjack Café is located inside Ron’s Discount Lumber in Howe.

Tuesday, 18 April 2017 19:10

Crock Pot Chicken Spaghetti recipe

 

If you love creamy, spicy pasta dishes, then you will love this easy to make Crock Pot Chicken Spaghetti recipe.

 

 

Here is what you will need


½ cup diced onion
½ red bell pepper- diced
½ green bell pepper – diced
1small can of diced green chiles
½ teaspoon of cumin
½ teaspoon of garlic powder
Two chicken breast
1 can of cream of mushroom soup
¾-1pound cooked spaghetti
3 cups of grated cheese

 

 

Here is all you need to do

 

Place all ingredients in a Crock Pot
Cook on high for 3-4 hours
Remove the chicken and shred it, and then return it back into Crock Pot
Cook another 20-30 minutes


Enjoy!

Well, look who is back – and boy to I have something yummy for you! Ok, maybe I fibbed a little and it actually isn’t that good, but I am going to pretend.


On Wednesday my mom informed me that I should write the article and maybe through in a new recipe I had been promising to make. At the time I was like “Yes! This is the perfect excuse to finally make those vegan chocolate chip cookies I have been wanting to make.”


So, I made those cookies and I slaved over them – even started to love them after the 30 minutes I spent grating an apple for them. However, upon completion with my prideful mindset I waved them around and insisted everyone try them. I of course took a bite and fell in love – now I am not sure if I am still in love with them because of how hard I worked on them or because I legitimately like them – anyways, my family HATES them.


So, I have decided that I am going to share the recipe with all of you and you all can help us settle the debate... delicious or not.
Right now the score is Delicious 1 – Terrible 3... the recipe is as follows.

 

*All of these ingredients can be found at the Poteau Wal-Mart.

INGREDIENTS:
1 TBS Flax Meal
3 TBS Warm Water
¼ C Natural Peanut Butter
½ C Grated Apple (unsweetened applesauce would work just fine)
2 TBS Non Dairy Milk
1 TBS Vanilla Extract
1 ½ C Organic Coconut Palm Sugar
½ tsp Baking Soda
¼ tsp Sea Salt
1 ¾ Whole Wheat Pastry Flour or Gluten Free Almond Flour
½ C Cacao Nibs

 

DIRECTIONS:
1. Preheat oven to 375 – line a baking sheet with parchment paper or use one of those handy silicon baking mats.
2. In a small bowl: combine flax meal with water – set aside until thickened.
3. In a large mixing bowl: combine the peanut butter, apple, milk, vanilla, and sugar. Once the flax meal is thickened add it to these wet ingredients.
4. In a separate bowl: combine baking soda, salt, and flower. Add to the wet ingredients along with the nibs. Stir until ALL of the flour is absorbed.
5. Roll cookies into small balls onto the baking sheet – then take the bottom of a glass cup and press them down.
6. Bake for 10-15 minutes, or until dry to the touch.

 

Finished Cookie 003

Enjoy my friends and please tell me which team you are on! Also the first picture is of my uncooked dough balls on that super awesome silicon mat and the second is the finished products –- aren’t the beautiful?

Sunday, 02 April 2017 21:12

1st Annual Chili Cook-Off

“Cooking With The C’s” City of Poteau, Carl Albert State College, Classic Country 107.3 and Poteau Chamber of Commerce Announce their 1st Annual Chili Cook-Off

 

(POTEAU, OKLAHOMA) – The City of Poteau, Carl Albert State College, Classic Country 107.3 and The Poteau Chamber are working on the 1st Annual Cooking With The C’s Chili Cook Off.

 

Friday, April 28th 11:-2:00 at The Donald W. Reynolds Center.

 

“The response has been great, the challenges are being made among businesses. Who will be the best of the best? We are excited to bring the Chili Cook-Off back to a different venue and new exciting style of competition, “ states Karen Wages, CEO Poteau Chamber of Commerce. Carl Albert State College and The Poteau Chamber have formed a great team to work on making this the largest cook-off in Poteau.

 

 

This is a great business networking event and as a team get the chance to meet all those that purchase tickets to sample the great chili of Poteau and the River Valley. Classic Country 107.3 will have their very own JP with a live remote during the event.

 

Donald W. Reynolds Center will host the event in the large banquet room allowing everyone to be there at one time.

 

Poteau Chamber will host a full Hotdog Bar adding to a great lunch to the Friday event.

 

Chamber Cookoff Flyer 002

 

Download entry form below by clicking on the download button