Eating & Dining


Local Daycare participates in CACFP

The First Christian Church Daycare in Poteau announces its participation in the Child and Adult Care Food Program (CACFP). All participants in attendance are served meals at no extra cha ge to the parents. In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights relations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering LJSDA 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 or 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 (AD-3027) found online or 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;
This institution is an equal opportunity provider.


Friday, 13 December 2019 21:25

Slow Cooker Taco Spaghetti

Slow Cooker Taco Soup 



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



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.

Sunday, 24 November 2019 15:37

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 325. Sprinkle nuts over top and bake another 30-35 minutes. Serve with whipped topping. Makes about 15 servings.




Sunday, 10 November 2019 12:46

Cinnamon Roll Apple Pie Recipe


5 Granny Smith apples, washed, peeled, cored and sliced thinly

½ c sugar

1 teaspoon cinnamon

1 tablespoon cornstarch

2 cans cinnamon rolls


Preheat oven to 350 and spray a pie dish with non-stick spray.


Place apples in large bowl and add sugar, cinnamon & cornstarch and mix well.


Roll 1 can of cinnamon rolls out flat (individually handles more easily than all together). Use just enough flour to keep them from sticking to the counter and rolling pin.


Line the pie dish with flattened cinnamon rolls, overlapping each and place one over the center and pressing out on the bottom and up the sides.


Add apple mixture and spread evenly over the cinnamon rolls.


Roll the other can of cinnamon rolls out flat (individually handles more easily than all together). Use just enough flour to keep them from sticking to the counter and rolling pin.


Place the flattened cinnamon rolls on top of the apples overlapping slightly and press together with the bottom rolls at sides to seal.


Cover with foil and bake 35 minutes. Uncover and continue baking another 10 minutes.


Remove from oven and allow to cool. Drizzle cinnamon roll icing over the top of the pie just before serving.

Sunday, 03 November 2019 16:53

EOMC Menu for 11/04/2019-11/09/2019.

EOMC Menu for 11/04/2019-11/09/2019.


Monday, November 4- Glazed Ham, Beef Stroganoff, Antigua Veggies, Scalloped Potatoes, Rolls, Chicken Poblano Soup.


Tuesday, November 5- Parmesan Chicken with Marinara, Breaded Ravioli, Hamburger Steak, Corn, New Potatoes, Rolls Broccoli Cheese Soup.


Wednesday, November 6- Grilled Pork Filets, Spicy Chicken Sandwiches, Catalina Veggies, Baby Bakers, Rolls, Chicken Tortilla Soup.


Thursday, November 7- French Dip Sandwiches, Popcorn Chicken, Peas & Carrots, Potato Wedges and Rolls, Loaded Potato Soup.


Friday, November 8- Dirty Rice, Chicken Spaghetti, Italian Veggies, Garlic Bread and Rolls, Chicken & Wild Rice Soup.


Saturday, November 9- Grill and Salad Bar Only.

The Poteau Band Booster will be hosting their Tailgate before the home game against Muldrow.

It will also be senior night game time will be 7pm.

So before the game come out and enjoy Burgers, chips, desert and drink for $6.00 on the parking lot of Costner Stadium.

Food will be ready by 5:30pm.

Also there will be plenty of hot chocolate and coffee in the concession stand.

Sunday, 27 October 2019 15:18

EOMC Menu for 10/28/2019-11/02/2019.


Monday, October 28- Turkey, Goulash, Dressing, Green Beans, New Potatoes, Rolls, Garlic Bread, Loaded Potato Soup.


Tuesday, October 29- Taco Salad, Chicken Quesadillas, Corn, Refried Beans, Spanish Rice, Nacho Cheese.


Wednesday, October 30- Stuffed Peppers, Chicken Cordon Bleu, Antigua Veggies, Rolls, Red Pepper Gouda Soup.


Thursday, October 31- Roast, Garlic Pepper Chicken, Italian Veggies, Baby Bakers, Rolls, Chicken Poblano Soup.


Friday, November 1- Fried Catfish, Fried Shrimp, Corn on the Cob, Hushpuppies, Cornbread, Fried Potatoes, Pinto Beans.


Saturday, November 2- Grill and Salad Bar Only.



MyPlate <

Makes: 4 Servings
Total Cost:
Prep time: 30 minutes

Sweet Vidalia onions come into season in mid-April. Pair them with tomatoes for this light summer salad that's topped with grilled ahi tuna.


Perfect for a backyard luncheon.



For the Salad:
1/2 pound ahi (yellowfin) tuna steak (fresh or frozen)
1/2 teaspoon olive oil
2 tomatoes, cut into wedges
1 large head lettuce (Boston, Romaine or Bibb) (washed, dried, and torn into bite-sized pieces)
1/2 Vidalia onion, thinly sliced


For the Dressing:

1 1/2 tablespoons olive oil
1/4 cup lemon juice, fresh or bottled
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram


1. Heat grill.


2. Whisk together dressing ingredients in a small bowl.


3. Cut tuna into 1" chunks and skewer and place on two-three 3" skewers; brush lightly with olive oil. Season lightly with salt and pepper.


4. Grill skewered tuna until fish is opaque and flakes with a fork (145 °F); remove from grill.


5. In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates; top with tuna.


Serving Suggestions: Serve with an 8 oz glass of non-fat milk and a slice of whole-grain bread.

Source: Produce for Better Health Foundation

Sunday, 07 July 2019 19:11

Jalapeño Popper Casserole

Serves 6-8



1 (32 oz.) bag frozen tater tots, thawed
2 (8 oz.) packages cream cheese, softened
2 cups Mexican cheese blend, grated, divided
1 cup sour cream
1 cup bacon, crumbled
3/4 cup jalapeño pepper, seeds removed and minced, plus 3-4 jalapeños, thinly sliced
1 family size rotisserie chicken, meat removed and diced into chunks
1/3 cup green onion, finely chopped


Preheat oven to 425º F.
Spread tots out in a 9×13-inch baking dish and bake for 15-20 minutes, or until very crispy.
In a large bowl, combine cream cheese, sour cream, 1 cup cheese blend and minced jalapeños and stir together.
Add 2/3 cup bacon and mix until incorporated.
Remove tater tots from oven and sprinkle diced chicken over the top. Spread cream cheese mixture evenly over the tots, then sprinkle remaining cheese over the top.
Spread remaining bacon over the cheese and arrange thinly sliced jalapeños and green onion over everything.
Place baking dish in oven and bake for 20 minutes, until cheese is golden brown and bubbly.
Remove from oven and serve hot!

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