Eating & Dining
Thursday, 05 April 2018 17:53

Cooking with the C's coming April 20

POTEAU, OKLAHOMA – The City of Poteau, Carl Albert State College, Classic Country 107.3 and the Poteau Chamber of Commerce are getting plans ready for the 2nd Annual Chili Cook Off.

 

Friday, April 20th 11: -2:00 at The Donald W. Reynolds Center.

 

Carl Albert State College and The Poteau Chamber of Commerce have put together another great team that results in a great day for this event. Last year was the first time to host the event at The Donald W. Reynolds Center.

 

The format was changed from the previous CASC Chili Cook Off and those that had teams and came out to eat loved the new format and larger venue at DWRCC.

 

As last year’s event, each team will have an 8ft round table and could decorate, display and get crazy with ideas to draw the most attraction and votes. Team requirements are, each team must have a minimum of 5 crockpots of chili. If any one of the pots is chosen as the winner the team wins total prize of $300 in cash, a traveling trophy and bragging rights. Registration is FREE, and each registering team will receive 5 armbands for entrance to the event.

 

Other prizes will be awarded include $200 for second place and $100 people’s choice for best costume and presentation. This is a great business networking event and most of all some great chili. This will expose the teams to all those that have purchased tickets to sample the great chili of Poteau and the River Valley.

 

Classic Country 107.3 will be here helping with promotion and working with the crowds during the length of the event. Donald W. Reynolds Center will host the event in the large banquet room allowing everyone to be there at one time with lots seating space. Poteau Chamber will be serving hot-dogs chuck wagon style. Mark your calendar, get your teams ready and stay tuned for more information on our Facebook page Poteau Chili Cook Off. Proceeds of this event will benefit a local non-profit organization. Last year’s benefactor was The LeFlore County Youth Services.

 

“We could not do this without our corporate partners Classic Country 107.3, Wal-Mart and Pepsi. These great businesses helped make this event a huge success allowing business to network with new people, make new friends and just have some fun for the day. Poteau Chamber wants to see this grow into the largest Chili Cook-Off in the River Valley Area”, states Karen Wages CEO Poteau Chamber of Commerce.

 

To sign up as a team visit our website www.poteauchamber.com or the Facebook page Poteau Chili Cook Off or contact Sara at the Chamber Office 918-647-9178. Deadline for Team Entry April 16th.

 

To purchase tickets, call the Chamber Office. Tickets only $8 per person and will get a chance to win cash door prizes. Get your Chili Cooking or Tasting Skills on and join us on Friday, April 20th from 11:00 a.m. – 2:00 p.m.


Eastern Oklahoma Medical Center’s Cafeteria Menu for the week


Monday, April 2
Pot Roast, Parmesan Chicken, w/pasta & Marinara, New Potatoes, Carrots, Creamy Potato Soup.

 

Tuesday, April 3
Chicken Fajita, Beef Quesadilla, Refried Beans, Spanish Rice, Fiesta Corn, Nacho Cheese.

 

Wednesday, April 4
Chicken Spaghetti, Chipotle Sliders, Potato Wedges, Broccoli, Garlic Bread, Chicken & Wild Rice Soup.

 

Thursday, April 5
Shake & Bake Porkchops, Corn Flake Chicken, Rice Pilaf, Antigua Veggies, Broccoli & Cheese Soup.

 

Friday, April 6
Beef Tips w/noodles, Chicken Fried Steak, Scalloped Potatoes, 5 blend veggies, Cheese w/ham and Bacon Soup.

 

Saturday, April 7
Grill and Salad Bar only.

Friday, 23 March 2018 18:17

BARBEQUE CHICKEN DINNER FUNDRAISER

 

 

The LeFlore County NAACP is sponsoring a Barbeque chicken dinner on Saturday, April 14th from 3:00 to 5:00 PM at the Mount Triumph Baptist Church, Fort Coffee, Oklahoma.

 

Meal includes BBQ Chicken, Potato Salad, Corn-On-Cob, Baked Beans, Dessert and Drink.


Adults (18 and up) $8.00 and Youth $6.00.


Eat in or call to order a dinner for pick up by calling or texting 479-561-9592.


The fund raiser is to help support for the youth and activities in the Fort Coffee community.

The Eastern Oklahoma Medical Center is cooking up some good food.


Check them out for lunch today!

 

Wednesday, March 21 - BBQ Chicken Legs, Pizza, Baby Bakers, Catalina Veggies, Baked Beans.

 

Thursday, March 22 - Grilled Hamburger & Hotdogs, Sub Sandwich, Chips, Chili Potato Salad, Cheese Soup, Ice Cream Bar.

 

Friday, March 23 - Ham Steak, Manicotti, Baked Potato, Pepper Jack Mac & Cheese, California Veggies, Chicken Noodle Soup.

 

Saturday, March 24 - Grill and Salad Bar only.

Monday, 19 March 2018 13:34

Get ready for Cooking with C's

 

Press release

 

POTEAU, OKLAHOMA – The City of Poteau, Carl Albert State College, Classic Country 107.3 and The Poteau Chamber of Commerce are getting plans ready for the 2nd Annual Chili Cook Off.


Friday, April 20th 11: -2:00 at The Donald W. Reynolds Center.

 

Carl Albert State College and The Poteau Chamber of Commerce have put together another great team that results in a great day for this event. Last year was the first time to host the event at The Donald W. Reynolds Center. The format was changed from the previous CASC Chili Cook Off and those that had teams and came out to eat loved the new format and larger venue at DWRCC.

 

As last year’s event, each team will have an 8ft round table and could decorate, display and get crazy with ideas to draw the most attraction and votes. Team requirements are, each team must have a minimum of 5 crockpots of chili. If any one of the pots is chosen as the winner the team wins total prize of $300 in cash, a traveling trophy and bragging rights. Registration is FREE, and each registering team will receive 5 armbands for entrance to the event.

Other prizes will be awarded include $200 for second place and $100 people’s choice for best costume and presentation. This is a great business networking event and most of all some great chili. This will expose the teams to all those that have purchased tickets to sample the great chili of Poteau and the River Valley.


Classic Country 107.3 will be here helping with promotion and working with the crowds during the length of the event. Donald W. Reynolds Center will host the event in the large banquet room allowing everyone to be there at one time with lots seating space. Poteau Chamber will be serving hot-dogs chuck wagon style. Mark your calendar, get your teams ready and stay tuned for more information on our Facebook page Poteau Chili Cook Off. Proceeds of this event will benefit a local non-profit organization. Last year’s benefactor was The LeFlore County Youth Services.

 

“We could not do this without our corporate partners Classic Country 107.3, Wal-Mart and Pepsi. These great businesses helped make this event a huge success allowing business to network with new people, make new friends and just have some fun for the day. Poteau Chamber wants to see this grow into the largest Chili Cook-Off in the River Valley Area”, states Karen Wages CEO Poteau Chamber of Commerce.


To sign up as a team visit our website www.poteauchamber.com or the Facebook page Poteau Chili Cook Off or contact Sara at the Chamber Office 918-647-9178. Deadline for Team Entry April 16th. To purchase tickets, call the Chamber Office. Tickets only $8 per person and will get a chance to win cash door prizes. Get your Chili Cooking or Tasting Skills on and join us on Friday, April 20th from 11:00 a.m. – 2:00 p.m.

 

 

 

Friday, 09 March 2018 17:24

Blueberry Cheesecake Cookies Recipe

 

What you will need

 

2 boxes Jiffy blueberry muffin mix


4 oz cream cheese (softened)


1 stick butter (softened)


1/2 c light brown sugar, firmly packed


2 eggs


1 1/2 c white chocolate chips

 

What you will do

 

Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended.

 

Combine muffin mix with the butter mixture and mix well. Fold in chocolate chips. Chill for at least one hour.

 

Pre-heat oven to 325o. Drop by tablespoonsful onto lightly greased cookie sheet, 2 inches apart. Bake for 14-15 minutes until edges just begin to brown.

 

Cool on cookie sheet 2 minutes before removing to wire racks. If you have any left, keep covered.

 

Wednesday, 07 March 2018 06:31

Alfredo with Chicken & Tomato

Here is a great Chicken Alfredo recipe


Ingredients
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
1/2 cup Italian seasoned dry bread crumbs
2 Tbsp. olive oil
1 jar RAGÚ® Classic Alfredo Sauce
2 plum tomatoes, cut into 8 slices
4 slices Mozzarella cheese or 1/2 cup shredded Mozzarella cheese (about 2 oz.)

 

Preparation

1. Dip chicken in egg, then bread crumbs. Heat olive oil in 12-inch nonstick skillet over medium-high heat and lightly brown chicken. Remove chicken and set aside. De-glaze skillet with 1-2 tablespoons water or chicken broth.
2. Stir sauce into same skillet and bring to a boil. Reduce heat to low. Return chicken to skillet; arrange 1 tomato slice on each chicken breast half. Cover and simmer 5 minutes.
3. Evenly top chicken with cheese and simmer covered an additional 2 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with desired toppings.

Thursday, 01 March 2018 09:53

Downtown Farmers Market

Press release

 

Historic Downtown Poteau announces that their Farmers Market in the Pocket Park on Dewey Avenue will start in June.


True farmers market with all produce, meat and baked goods.

 

The kind of market you find in big cities and that you wish we could have, you will have it now!!

 

Also featuring a farm to table lunch downtown!

 

We are going to start in June and run through August.

 

The vendors will be there from 9am till 2pm on Thursdays! If the need is there, we will extend the hours/days into the weekend starting in July time frame.

Thursday, 25 January 2018 17:00

Chewy Chocolate Chip Cookie Recipe

Recipe from Allrecipes.com

 

Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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