Eating & Dining
Saturday, 18 January 2020 13:24

EOMC Cafeteria Menu for 01/19/2020-01/25/2020

 

Sunday, January 19- Lasagna, Rotisserie Chicken, Peas, Mashed Potatoes, Gravy, Garlic Bread.

Monday, January 20- Manwich, Lemon Pepper Chicken, Carrots, Garlic & Herb Potatoes, Chili with beans.

Tuesday, January 21- Turkey, Smothered Pork Chops, Dressing, Green Bean Casserole, Mashed Potatoes, Gravy, Rolls, Broccoli Cheese Soup.

Wednesday, January 22- Red Beans & Rice, BBQ Chicken, Normandy Veggies, Fried Potatoes, Chicken Gumbo.

Thursday, January 23- Chipotle Sliders, Bourbon Chicken, Provence Veggies, Loaded Mashed Potatoes, Shrimp Bisque Soup.

Friday, January 24- Roast, Lil Smokies, Corn, New Potatoes, Chicken Poblano Soup.

Saturday, January 25- Grill and Salad Bar Only.

Friday, 27 December 2019 08:56

Sausage Casserole

Sausage Casserole

Submtted by Dixie Shrum


1 (8 oz) pkg. elbow macaroni, prepared according to pkg directions and drained
1 lb. bulk pork sausage, browned and drained of all fat (reserve 2 tbs fat and ½ of sausage)
½ c chopped onion
½ c green pepper strips
3 tbs all-purpose flour
½ tsp salt
2 c milk
2 c shredded Cheddar cheese

Saute’ onion and green pepper in reserved fat. Stir in flour and salt. Slowly add milk. Cook over medium heat, stirring, until thick. Stir in 1 ½ c cheese.
Combine macaroni cheese/sausage mixture into a greased 2 qt. casserole. Top with remaining cheese and sausage. Bake at 400o for 25 minutes or until golden brown.

 

Don Shrum and Dixie Bishop were married on August 21, 2957, in Poteau. They moved to their present home March 21, 1958 and have lived their sixty-two years. They are the parents of three daughters, Donna Deaton (David), Darla Davis and Deanna Davis, six grandchildren Daryl Davis (Kaycee), Delaina Davis & Daren Davis, and Lauren, Larissa & Logan Deaton and three great grandchildren Tanner, Kix and Ben.


Dixie attended school at Monroe in sixth and seventh grade. The Shrum daughters and three of the six grandchildren graduated from Monroe School. Now two of the great-grands are Monroe students. Don drove a bus for sixteen years and Dixie drove a bus for about eight year for Monroe School. Darla has taught at Monroe her entire career. We have good thoughts and memories of all our Monroe times.


God continues to bless all of us with good health and in numerous other ways. Mr. & Mrs. Shrum are members of Springhill Baptist Church. 

Friday, 27 December 2019 08:53

Sausage Casserole

Submitted by Dixie Shrum

 

Sausage Casserole
1 (8 oz) pkg. elbow macaroni, prepared according to pkg directions and drained
1 lb. bulk pork sausage, browned and drained of all fat (reserve 2 tbs fat and ½ of sausage)
½ c chopped onion
½ c green pepper strips
3 tbs all-purpose flour
½ tsp salt
2 c milk
2 c shredded Cheddar cheese

Saute’ onion and green pepper in reserved fat. Stir in flour and salt. Slowly add milk. Cook over medium heat, stirring, until thick. Stir in 1 ½ c cheese.
Combine macaroni cheese/sausage mixture into a greased 2 qt. casserole. Top with remaining cheese and sausage. Bake at 400o for 25 minutes or until golden brown.

 

 

Don Shrum and Dixie Bishop were married on August 21, 2957, in Poteau. They moved to their present home March 21, 1958 and have lived their sixty-two years. They are the parents of three daughters, Donna Deaton (David), Darla Davis and Deanna Davis, six grandchildren Daryl Davis (Kaycee), Delaina Davis & Daren Davis, and Lauren, Larissa & Logan Deaton and three great grandchildren Tanner, Kix and Ben.


Dixie attended school at Monroe in sixth and seventh grade. The Shrum daughters and three of the six grandchildren graduated from Monroe School. Now two of the great-grands are Monroe students. Don drove a bus for sixteen years and Dixie drove a bus for about eight year for Monroe School. Darla has taught at Monroe her entire career. We have good thoughts and memories of all our Monroe times.


God continues to bless all of us with good health and in numerous other ways. Mr. & Mrs. Shrum are members of Springhill Baptist Church.

 
These are not original recipes from the Shrum home but have been favorites for many years.

PUBLIC SERVICE ANNOUNCEMENT

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 

 

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.

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.

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