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1-1/2 cups uncooked multigrain bow tie pasta (about 4 ounces)
1 pound lean ground beef (90% lean)
1 cup sliced fresh mushrooms, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon pepper
1 can (15 ounces) tomato sauce
1/2 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese, divided
Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
Meanwhile, in a large skillet coated with cooking spray, cook and crumble beef with 1/2 cup mushrooms, onion and green pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
Place pasta in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese.
Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes.
Nonstick cooking spray, for greasing
5 cups sliced green beans
4 1/4 cups low-sodium chicken broth
1 cup panko breadcrumbs
1 cup grated Parmesan
1 tablespoon plus 2 teaspoons canola oil
1 1/2 cups diced onions
2 cups sliced baby bella mushrooms
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
1/2 teaspoon House Seasoning, recipe follows
1/2 teaspoon salt
1 cup kosher salt
1/4 cup garlic powder
1/4 cup black pepper
Preheat the oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick spray.
Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth.
Meanwhile, mix together the breadcrumbs, Parmesan and 2 teaspoons of the oil in a small bowl. Set aside.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Saute the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat.
Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Add the green beans to the skillet with the mushrooms and onions.
While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes. Pour the thickened mixture over the green beans and add the sour cream, House Seasoning and salt. Stir well.
Pour into the baking dish and sprinkle with the panko and cheese mixture. Bake until the casserole is hot, about 10 minutes, and then broil until the breadcrumb topping is slightly browned, 1 to 2 minutes.
Mix together the salt, garlic powder and pepper.
U.S. Chamber Awards Lawton Fort Sill Chamber of Commerce with 5-Star Accreditation
Lawton, OK – November 12th, 2019— The United States Chamber of Commerce, at its board meeting this week, awarded the Lawton Fort Sill Chamber of Commerce with 5-\Star Accreditation for its sound policies, effective organizational procedures, and positive impact on the community.
“It is critical that business leaders have a voice in the debates that will shape the business climate in their communities,” said Raymond P. Towle, IOM, CAE, U.S. Chamber Vice President of Federation Relations and Institute for Organization Management. “Accreditation recognizes a chamber’s work to foster a healthy business climate that enhances the quality of life for its members and its community.”
Accreditation is the only national program that recognizes chambers for their effective organizational procedures and community involvement. In order to receive Accreditation, a chamber must meet minimum standards in its operations and programs, including areas of governance, government affairs, and technology. This extensive self-review can take 6-9 months to complete.
“It is an honor and privilege to work with Chamber members, Board and staff totally dedicated to the betterment of this community. I am so very proud that we are being recognized at the highest level of accreditation—five stars level first time ever in the 120-year history of the Chamber that we have achieved this level of accreditation. Five-star accreditation is only awarded to 217 Chambers nationwide and places us at the top 3% of the country”. said Brenda Spencer-Ragland, President & CEO of the Lawton Fort Sill Chamber of Commerce.
Local chambers are rated Accredited, 3-Stars, 4-Stars, or 5-Stars. State chambers are recognized as either Accredited State Chamber or Accredited State Chamber with Distinction. The final determination is made\ by the Accrediting Board, a committee of U.S. Chamber board members.
The U.S. Chamber of Commerce is the world’s largest business federation representing the interests of more than 3 million businesses of all sizes, sectors, and regions, as well as state and local chambers and industry associations.
About Lawton Fort Sill Chamber of Commerce
The Lawton Fort Sill Chamber of Commerce is a strong, action-oriented organization. Over 900 investors work through the Chamber to advance economic growth. The Chamber asserts a leadership role in the development of increased business and tourism opportunities, the unification of our military and business community, the advancement of a pro-business legislative agenda, and in the promotion of community enrichment.
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Cut off roots and leaf ends from leeks. Discard any tough outer leaves. Cut leeks crosswise into 1/4-inch slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well; set aside.
In nonstick 12-inch skillet, melt 2 tablespoons margarine over medium-high heat. Add onion, carrots, and celery, and cook 12 to 15 minutes or until vegetables are lightly browned, stirring occasionally. Stir in thyme, sage, and pepper; cook 1 minute. Transfer vegetables to large bowl.
In same skillet, melt remaining margarine over medium-high heat. Add leeks, and cook 10 to 12 minutes or until tender and golden. Stir in broth, raisins, and apple brandy; heat 1 minute. Transfer mixture to bowl with vegetables; add bread and toss until well mixed.
Spoon stuffing into 13-inch by 9-inch glass baking dish or shallow 3 1/2-quart casserole. Cover with foil and bake in preheated 325 degree F oven 40 minutes or until heated through. Sprinkle with parsley before serving.
2 ¼ cups (200 grams) oat flour*
1 tablespoon baking powder
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
3 large eggs
Scant ⅔ cup milk of choice (I used plain, unsweetened almond milk)
Scant ½ cup melted coconut oil or 7 ½ tablespoons unsalted butter, melted
½ cup (122 grams) packed pumpkin puree
3 tablespoons maple syrup
1 tablespoon vanilla extract
Suggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…
In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.
kosher salt
Freshly ground black pepper
Small handful of rosemary sprigs
Black Friday is the biggest shopping day of the year – for large chains – but what about small, locally owned businesses? The Lawton Fort Sill Chamber of Commerce is teaming up with American Express to promote Shop Small Saturday in our community. #ShopSmall Lawton Fort Sill is on Saturday, November 30th!
Want to add your business to our participating small business list? Sign up here
Share Your Support With Free Downloadable Materials here.
Oklahoma (South)
Michael Brown has been a successful businessman in the Lawton and Oklahoma City areas for the last 30 years. He is a vocal advocate for the military and has deep roots at Fort Sill, having been inducted into the Honorable Order of St. Barbara. He has served in a multitude of leadership roles including chairing the Lawton Fort Sill Chamber of Commerce, serving as President of the United States Army Association (AUSA) and being elected two terms to the City Council where he was selected to serve as Mayor Pro Tempore for two years. Michael attended Oklahoma State University on A Presidential Leadership Scholarship Program, Graduating in 1984 with A Bachelor of Science Degree in Journalism. Michael backfills the position left vacant by Bill Burgess, who passed away in February 2019.
4 strips bacon
1 large onion, diced
1 stalk celery, chopped
1 large carrot, chopped
2 cloves garlic, minced
1 (8-oz.) jar clam juice
1 (28-oz.) can crushed tomatoes
2 large Yukon Gold potatoes, cubed
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1 (10-oz.) can clams
1/3 c. heavy cream
Freshly chopped parsley, for garnish
In a large pot over medium heat, cook bacon. Remove from pan and drain on a paper towel lined plate. To the same pot, add onion, celery, and carrot. Cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
Add clam juice, crushed tomatoes, and potatoes. Season with red pepper flakes, salt, and pepper. Bring to a boil then reduce heat and let simmer, covered, until potatoes are tender, 15 minutes.
Chop bacon. Add bacon, clams, and heavy cream to pot and simmer, uncovered, 10 minutes more.
Garnish with parsley to serve.
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