Eating & Dining
Tuesday, 04 September 2018 18:52

Slow Cooker Taco Spaghetti

Slow Cooker Taco Spaghetti

 

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.

Tuesday, 28 August 2018 16:53

Pumpkin Upside Down Cake

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

 

Sunday, August 26 - Spaghetti, Ham, Mashed Potatoes, Gravy, 5 Blend Veggies, Garlic Bread.

 

Monday, August 27 - BBQ Ribs, Goulash, Potato Wedges, Capri Veggies, Garlic Bread, Baked Beans.

 

Tuesday, August 28 - Hamburger Steak w/brown gravy, Lasagna, Au Gratin Potatoes, Antigua Veggies, Loaded Potato Soup.

 

Wednesday, August 29 - Smothered Pork Chops, Shepherds Pie, Herb & Garlic Potatoes, California Veggies, Broccoli & Cheese Soup.

 

Thursday, August 30 - Stuffed Pork Loin, Chicken Alfredo, Scalloped Potatoes, Broccoli, Chicken & Wild Rice Soup.

 

Friday, August 31 - Grilled Ribeye, Shrimp, Baked Potato, Fried Mushrooms, Garlic Bread, Chicken Tortilla Soup.

 

Saturday, September 1 - Grill and Salad bar only.


The Lumberjack Café in Howe serves up hearty helpings of delicious cuisine and an even bigger portion of friendliness.


Enjoy their specialties - like Brenda’s Famous Tacos, Fried Catfish, or their main dishes like a hand-smashed burger and fresh cut onion rings.


Open Monday- Friday 6:30am-2:00pm and Thursday evening from 4:30pm-8:00pm.


Saturday 6:30am-1:30pm


Come hungry and leave happy!


The Lumberjack is located inside Ron’s Discount Lumber on 37850 US Hwy 59 in Howe, Oklahoma.

Howe Public Schools is participating in a free breakfast and/or lunch program for the 2018-2019 school year.

 

By providing breakfast and/or lunch to all children at no charge, they can create a better learning environment for out students.

 

The school breakfast and lunch we serve follows U.S. Department of Agriculture guidelines for healthy school meals.

 

The program cannot succeed without your support.

 

Please encourage your child to participate in the school meal programs.

 

All students enrolled in the district may participate in the breakfast and/or lunch program at no charge. CEP (Community Eligibility Provision) schools will not collect household applications for free/reduced meals.

 

 

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. e-mail: .

This institution is an equal opportunity provider.

 

 

 

Tuesday, 10 July 2018 18:38

Cornflake Cookies


These easy no-bake cookies are the perfect combination of creamy, sweet peanut butter and crunchy cereal.


Ingredients
1 cup Karo syrup
1 cup sugar
1 cup peanut butter
6 cups corn flake cereal


Instructions
1. Pour Karo syrup and sugar into pan and heat just until sugar dissolves. This will only take a minute or so. If you cook the mixture too long, the final cookie will be rock hard.
2. Remove the mixture from the heat and stir in peanut butter until mixture is smooth. Measure cereal and place in a large mixing bowl. Pour sauce over cereal and mix until evenly combined.
3. Place scoops of the mixture onto wax paper to harden. Store in an air-tight container.

 

Recipe from The Craft Patch wwww.thecraftpatchblog.com

 

Wednesday, 04 July 2018 19:32

The Lumberjack Café

 

Monday- Friday 6:30am-2:00pm
Thursday 4:30pm-8:00pm
Saturday 6:30am-1:30pm


The Lumberjack serves up hearty helpings of delicious cuisine and an even bigger portion of friendliness.

 

Offering specialties like Brenda’s Famous Tacos, Fried Catfish, or main dishes like a hand-smashed burger and fresh cut onion rings—you are sure to be satisfied! But that’s not all—be sure to leave a little room for something sweet and try some homemade desserts!


Stop in and try the Lumberjack Cafe to see why it is a local favorite.


Come hungry and leave happy.

 

Located in Howe Oklahoma, inside Ron's Discount Lumber.

Wednesday, 06 June 2018 12:10

Mississippi Pot Roast

Ingredients

 

1 (3-4 pounds) chuck roast

1 packet ranch dressing mix

1 packet au jus gravy mix

1/4 cup butter

4-5 pepperoncini peppers (or small jar sliced)

Instructions

Place crock pot liner in slow cooker. Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix.

Place peppers on top of the mixes and add the butter.

Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. May also use forks to pull apart to use for sandwiches.

Do not add any water or broth to this. It will make enough liquid as it cooks.

The 2018 Poteau High School All Class Reunion was a huge success. Lots of people commented on the lunch banquet Sunday. The food was really good, especially the deliciously decadent caramel pecan and cream cake dessert.

Well, Durene Sampson was gracious enough to share the recipe with OKWNEWS after another banquet which Eli had catered.


Here is that recipe

1 stick butter
1/2 cup Crisco1 cup water

Place in glass bowl and microwave till melted about 3 minutes.

In large separate bowl:
2 1/4 cup Flour
2 cup Sugar
Pour butter mixture over flour and sugar. Stir well.

Add:
1 t baking soda 1/2 t salt
1 t vanilla
1/2 cup buttermilk 2 eggs
1/2 cup chopped pecans

Mix well pour into Pam sprayed 9x13 cake pan. Bake at 350 for 25 to 30 minutes till toothpick comes out slightly moist.

Using chop sticks poke holes all over hot cake. Pour 1 jar of Hershey's Caramel Sauce over top filling holes, saving 1/8 cup for top of frosting. Sprinkle with 1/2 cup chopped pecans over caramel.

Frosting
1 box powdered sugar 1 t butter flavoring
3 to 4 T milk
1 stick butter, softened
Beat till creamy.

Frost top of cake while warm.

Drizzle with rest of Caramel.

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