Eating & Dining


Monday, April 15 - Brisket, Lemon Pepper Chicken, Antigua Veggies, Scalloped Potatoes, Loaded Potato Soup.


Tuesday, April 16 - Cajun Chicken Alfredo, Shepherd's Pie, Green Beans, Garlic Bread, Broccoli Cheese Soup.


Wednesday, April 17- Enchiladas, Tamales, Fiesta Corn, Refried Beans, Nacho Cheese.


Thursday, April 18- Chicken Fried Chicken, Pulled Pork, Capri Veggies, Fried Okra, Chicken Tortilla Soup.


Friday, April 19- Crispy Ranch Chicken, Meatball Subs, Italian Veggies, Loaded Mashed Potatoes, Tomato Basil Soup.


Saturday, April 20- Grill and Salad Bar Only.


Wednesday, 10 April 2019 17:50

Tuesday Lunch scheduled for April 16




The LeFlore County Historical Society is hosting Tuesday Lunch at the Museum on April 16, 2019 from 11 AM—1 PM

The menu will be Taco Salad, chips, drink and a dessert for $6.00

The LeFlore County Museum at the Hotel Lowrey at 303 Dewey Ave in downtown Poteau.

Takeout orders available

by calling 918-647-9330

Saturday, 06 April 2019 17:05

EOMC Menu for 04/07/2019-04/13/2019


Sunday, April 7 - Salisbury Steak, Onion Chicken, California Veggies, Mashed Potatoes.


Monday, April 8- Spaghetti, Rosemary Chicken, Garlic & Herb Potatoes, Italian Veggies, Garlic Bread, Chicken & Poblano Pepper Soup.


Tuesday, April 9- Chicken Fried Steak, Chicken Fajitas, Green Beans, Mashed Potatoes, Chicken Noodle Soup.


Wednesday, April 10- BBQ Beef Sandwiches, Marinated Chicken, Green Beans, Scalloped Potatoes, Loaded Potato Soup.


Thursday, April 11- Grilled Bratwurst, Pizza, Peas & Carrots, Potato Wedges, Tomato Basil Soup.


Friday, April 12- Fried Catfish, Boneless Wings, Hushpuppies, Fried Potatoes, Capri Veggies, Corn Bread, Pinto Beans.


Saturday, April 13- Grill and Salad Bar Only.

Wednesday, 03 April 2019 18:42

28th Annual Hogeye Fire Department Breakfast




It’s time for the 28th Annual Hogeye Fire Department Breakfast sponsored by the Mosholatubbee Lodge# 13.


The Breakfast will be held at the Cameron Civic Center on Saturday, April6 from 7am until 10:30 am.

Adults $7.00
Students from ages 6-12 - $5.00
Ages 5 and under eat free

Sunday, 31 March 2019 19:26

EOMC Menu April 1 through April 6


Eastern Oklahoma Medical Center - Cafeteria Menu 


Monday, April 1- Turkey, Goulash, Dressing, Carrots, Au Gratin Potatoes, Garlic & Herb Potatoes, Chicken & Wild Rice Soup.


Tuesday, April 2- Chipotle Sliders, Lemon Pepper Chicken, Italian Veggies, Broccoli Cheese Soup.


Wednesday, April 3 - Chicken Quesadilla, Grilled Ham, California Veggies, Chicken Gumbo Soup.


Thursday, April 4- BBQ Chicken, Cheese Manicotti, Corn, Baked Potatoes, Corn Bread, Pinto Beans.


Friday, April 5- Corn Dogs, Lasagna, Catalina Veggies, Garlic & Herb Potatoes, Garlic Bread, Tomato Basil Soup.


Saturday, April 6- Grill and Salad Bar Only.

Thursday, 21 March 2019 17:57

Chicken Salad and Peach Sandwich

Crunch into this chicken salad sandwich with crisp celery, apples, and red onion, rounded out by sweet peaches and soft, whole grain bread. Perfect for a picnic or packed lunch!


4 slices of whole grain bread
1/2 cup cooked chicken (diced)
1/2 cup canned peach slices (drained and diced)
1 small celery stalk
1/2 cup apples (Fuji, Gala, or Braeburn)
1 small onion
1 1/2 tablespoons mayonnaise (nonfat)
1 tablespoon chopped walnut

Mix together the chicken, apples, peaches, celery, onion, walnuts and mayonnaise in a small bowl.
Spoon mixture onto 2 slices of the bread.
Skip to nutrition information

Source: The Center for Nutrition Policy and Promotion

Tuesday, 12 March 2019 10:38





Everyone is invited to a Spaghetti Lunch Tuesday March 26th, from 11:00am-1:00pm at the Clarke Chapman Building; 301 First Street in Talihina.

The lunch is $5.00 and will include Spaghetti, salad, bread, desert, & drink.


You can call your order in ahead of time at 918-567-3434 or 918-413-8878 any time before 11:00am on March 26th, the sooner the better, please leave a message if there is no answer.

This is a fundraiser to help the Talihina Chamber of Commerce & Visitors Center.


The visitor center bring tourists to our area which help to support our town.


If you haven’t been to the Talihina Chamber of Commerce & Visitors Center yet please come by and take a look. It has a lot to offer.


It is located at 201 First St., Talihina, OK 918-567-3434 or .


They also have a website and are on Facebook at Talihina Chamber.



Monday, 11 March 2019 16:18

EOMC Menu for 03/12/2019-03/16/2019


Eastern Oklahoma Medical Center Cafeteria Menu

Tuesday, March 12 - Mexican Casserole, Chicken Quesadilla, Corn, Spanish Rice. Nacho Cheese.


Wednesday, March 13 - Chicken & Dumplings, Pizza, California Veggies, Baby Bakers, Shrimp Crowder Soup.


Thursday, March 14 - Ham Steak, Chicken Fried Steak, Green Beans, Loaded Mashed Potatoes, Chicken Gumbo.


Friday, March 15 - Lunch Special!!

Grilled Ribeye Steak, Garlic Shrimp, Baked or Mashed Potatoes, Baked Beans & Dinner Roll, Chicken & Wild Rice Soup.

$10.00. Limited Supply, please make reservations ASAP.


Saturday, March 16 - Grill and Salad Bar Only.

Tuesday, 19 February 2019 04:15

Jalapeño Popper Casserole Recipe



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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