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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Oct. 13, 1993)
1 imi M mmbnmi The INDEPENDENT, O c t 13,1893 “Make It With Wool" contest deadline Page 7 Coolring By Gladys Sharar Entry categories include adult (over age 24), senior (17-24), junior (13-16) and pre-teen (12 and under). The junior, senior and adult win ners in the district contest will advance to the state contest, D ecem ber 4, in F lorence. State w inners in the junior and senior division will ad vance to National com peti- The entry deadline for the D is tric t 7 M ake-lt Yourself with Wool Contest is October 15. The 1993 c o n te st is scheduled for Saturday, Octo ber 30, at the Latimer Quilt and Textile Center. District 7 includes Clatsop, Columbia, W ashington and T illam ook C o u n tie s . The co n te st is open to youth and adults. All those entering the com petition must select, construct and model the garment them selves. M achine or hand- kn itte d , woven, croch ete d garments are acceptable. All entries must be made from a minimum of 60% wool fabrics or yams and must have been com pleted after January 1, 1993. The "Make It Yourself with Wool" contest is sponsored by the Am erican Sheep In dustry Association. The pur pose is to focus attention on the beauty and versatility of woo,; encourage the use of this fabric or yarn in sewing, knitting or crocheting fashion able garments and offer the opportunity to com pete for prizes and recognition. tion. Entry forms and complete ru le s are a v a ila b le at the OSU Extension office in each county, many fabric stores and from Home Economics te a ch e rs in the p u b lic schools. For more informa tion contact Nancy Kershaw, 842-3433 or Doris Bash, 368- 5900. Breast cancer survivors honored October is Breast Cancer A w areness M onth and the Tuality Hospital Mammogram Van will be at the Vernonia Health Center on Oct. 27 and 28. A p p o in tm e n ts are re quired; they may be made by calling the health center at 429-9191. The Vernonia Unit of the American Cancer Society ar ranged to bring the van to Vernonia and is also sponsor ing a tea on Saturday, Oct. 23, in honor of breast cancer survivors. All local area survivors of breast cancer are invited to the tea, which will be held at the home of Lesle Ruby, 1567 Qratteri’s SCHWA H e a th e r Lane, V e rn o n ia . There will be a speaker from the medical field with up-to- date information on the fight against cancer. There is no cha rge fo r th e tea, but all those wishing to attend are asked to ca ll 4 2 9 -0 2 2 3 or 429-2021 for reservations. Members of the local unit will also be in Vernonia Sen try during October with infor mation on breast cancer, the stop sm oking program and hearth nutrition. Where to Find Them Sen. Mark Hatfield 711 Hart Senate Office Bldg. Washington, D.C. 20510 Portland Phone: 326-3386 Sen. Bob Packwood 259 Russell Senate Ofc. Bldg. Washington, D.C. 20510 Portland Phone: 326-3370 Rep. Elizabeth Purse 316 Cannon House Ofc. Bldg. Washington, D C. 20515 Portland Phone: 326-2901 Sen. Joan Dukes State Capitol Room S205 Salem, OR 97310 Phone: 378-8027 Sen. Jeannette Hamby State Capitol Roon S312 Salem, OR 97310 Phone: 378-8814 --------- wlNl P’ 57/75R.,< I 7 p20575R.j5 ..... f ®- P23S7SR-iS ..... a ' ' K & n R -is ...... y,a l Z ^ Rep, Tlm Josi State Capitol Room H493 Salem, OR 97310 Phone: 378-8788 -Uv sr - h ";..3(1 • .... c " I »WSOR-is 31/11.50fl.15 3 S r 8 7 « '18-5 a W-... ..... c " ...... 88.72 .... P " "«•“ ...... Rep. Tony Federicl State Capitol Room Salem, OR 97310 Phone: 378-8026 Rep. Charles Starr State Capitol Room H383 Salem, OR 97310 Phone: 378-8824 » Ä S .- -• »437 / / W80R.18.S.. Z ". M U F F L E R S B A T T E R IE S Mufflers Dual Mufflers Lifetime Mufflers Catalytic Import Mufflers Converters 1 SSi SCHWAB) in the Grove FO R E S T G R O VE • 2730 Pacific • 357-3136 Sen. Dukes represents all of The INDEPENDENT circu la tio n area except B anks, which Is represented by Sen. Hamby. Rep. Josf represents Ver nonia, Buxton, Manning, Tim ber, Elsie, Jewell, Birkenfeld and part of Mist. Rep. Federici represents the remainder of Mist. Rep. Starr represents Banks. Your voice is heard when you speak from the ballot box REGISTER TODAY There have been a tot of requests this month, especially for tow fat recipes. This main dish is tow fat, and very good. I have made it several times and even served it at a wedding reception. SHRIMP LASAGNA 1 pound salad shrimp 1/2 cup reduced fat 3 cups sliced zucchini Cheddar cheese 1 cup diced onion 1 cup nonfat 3 cups sliced mushrooms ricotta cheese garlic salt 4 cups nonfat, grated pepper mozzarella cheese 1-12 oz. pkg. tong lasagna noodles Sauce 1-15 oz can diced tomatoes 1-15 oz can tomato sauce 1-15 oz can tomato paste 1/4 cup red wine vinegar 1/4 cup sugar 4 tbs. olive oil 2 tsp. basil 2 tsp. oregano 2 tsp. thyme 2 tsp. garlic powder 1 tsp. Lowrey's Seasoning Sait 1 tsp. pepper T hree to s ix hours before serving, com bine all sauce ingredients in a large kettle. Simmer covered over low heat, about 2 hours, stirring occasionally. Set aside. Sauté zucchini, onion and mushrooms in a little olive oil, while sautéing add a pinch of garlic salt and pepper. Cook until tender, drain and set aside. Preheat oven to 350 degrees. Cook and drain lasagna noodles. Layer ingredients in a 9 "x1 5 " b a k in g d ish, s ta rtin g w ith sauce, then noodles, vegetables, shrimp, the combined Cheddar and mozzarella cheeses, ricotta cheese and another layer of sauce. Continue in this manner until top of pan. Put a layer of cheese on top during the last 10 minutes of cooking. Bake 30 minutes. Another request was for roasted bell peppers. If you haven't tried these, please do. I think I like peppers roasted more than in any other form of preparation. They're wonderful for use in recipes and great to have on hand. Drizzled with a little olive oil and lemon juice, they'll keep in the refrigerator for 5 days. In the winter, when tomatoes are not quite up to par, change your BLTs to BLP's. Peppers can also be used for garnish or as a side dish. ROASTED BELL PEPPERS 4 large bell peppers— red, green, yellow or orange Halve, core and seed peppers. Flatten each half slightly with the palm of your hand. Line baking sheet with foil. Lay the peppers skin side up in a single layer. Place under a preheated broiler (about 3 in. from heat) until skins are charred black. Remove to a paper or plastic bag and close well so they can steam. Leave for about 15 minutes, then slip off charred skin. They are ready to eat. Here is a good tow-fat substitute for sour cream. MOCK SOUR CREAM 2 cups low-fat cottage cheese 1/2 cup plain non-fat yogurt Puree ingredients in food processor or blender until smooth like sour cream. Yields 2 1/2 cups. Serving size: Two tablespoons; 25 calories per serving It may seem that jalapeno peppers and jelly don't go together, but this recipe makes a great glaze for meatloaf or ham, and Vernonia resident D. J. Dickey uses it as a dip for shrimp. JALAPENO PEPPER JELLY 2 cups bell peppers (red & green mixed) 2 fresh jalapeno peppers 6 cups sugar 1 1/2 cups vinegar 2-3 oz. pouches liquid pectin few drops red food coloring Remove seeds and membranes, then grind or chop bell and jalapeno peppers (wear gloves when handling jalapenos to avoid burning your hands) combine with sugar and vinegar. Bring to a full rolling boil, stirring constantly. Remove from heat and let stand 15 minutes. Return to a boil and cook for 2 miriutes. Add pectin and bring to a full rolling boil. Remove from heat and stir 5 minutes; add food coloring. Pour into hot jars and seal. Jelly may take 3 to 4 weeks to set up. Makes 8-8 oz jars Thank you, everyone, for your encouragement, recipes and ideas.
