Eastern Oklahoma Medical Center is a great place to come eat breakfast or lunch.
They offer a great food bar as well as grilled food.
Open Monday through Friday.
So if you are looking for a new place to eat check out the hospital cafeteria.
A bill naming the ribeye as Oklahoma’s official state steak has been signed into law. Sen. Casey Murdock, R-Felt is the author of Senate Bill 21 along with House principal author Rep. Trey Caldwell, R-Lawton.
Murdock said with 5.1 million head of beef cattle in Oklahoma, the state is ranked third in the nation in beef cattle. He said declaring the ribeye the state’s official steak is aimed at drawing attention to that industry.
“I want to thank Governor Stitt and my fellow legislators for supporting this bill,” Murdock said. “The whole idea is to honor and promote Oklahoma’s cattle industry. We have 51,000 beef producers in our state, and they operate in all 77 counties with annual cash receipts for cattle sales totaling $3.3 billion. I’m proud to honor their contributions to our economy and to our tables.”
Murdock said he chose the ribeye to be the official steak because it’s the most flavorful steak there is. Although the bill doesn’t take effect until November 1, he said it’s not too early to celebrate by ordering or grilling a ribeye for dinner.
For more information, contact Sen. Casey Murdock at 405-521-5626 or email .
Pork Chop Casserole Recipe
Here is what you will need
1 can of green beans
1 whole onion sliced
1 can of tomatoes
1 can of canned potatoes
4 pork chops
Here is what you will do
Put the pork chops and all the ingredients in a baking dish
Bake at 400 degrees for one hour or until done.
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.
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
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.
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.
Students from ages 6-12 - $5.00
Ages 5 and under eat free
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.
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