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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (June 8, 1994)
, . . . MRMMMHBMHM .1 The Senior Citizens' Cen ter has taken on a new look in the past month as mem bers have cleared out all of their flea market goods, do n a ting them to a P ortland children’s agency. Likewise, most of the newspapers ac cumulated for recycling have been removed. The flow of items contin ues, so th e re w ill s till be many good bargains for peo ple who need clo th in g and household goods, Nellie Tip- ton reports. In the m eantim e, hopes are high that the bingo games launched June 1st by the Se nior Center and the Vernonia Community Center Fund will enable the seniors to develop social program s w ithin the center to better serve the se nior citizen population. The first such venture is under way as the seniors are conducting a survey to learn how many seniors would be interested in developing an a fte rn o o n social hour w ith music and dancing. The sur vey is being conducted infor mally at the center. Since the bingo games are the joint venture of two orga nizations, each group must supply volunteers to operate the gam es. At present tw o v o lu n te e rs are needed fo r three hours each game night fro m each g ro u p . B oard chairm an Bob W iley stated that the seniors must uphold their end of the bargain if they expect to share in the rev enue. Members are urged to check with Wiley or Tipton if they are willing to help. Volunteers are still needed for paper rolling. It is particu la rly urgent at th is tim e of year, when the dem and fo r paper is high. Anyone, re gardless of age, Wiley says, with time on their hands can do a worthwhile service for the center. In the meantime, the se niors continue to be plagued by “donations” of unuseable and u n sa le a b le m a te ria ls. The center's garbage bill runs to nearly $100 a month to dis pose of worthless materials dumped at the center when it is closed. Old, worn out, un u se a b le m a ttre s s e s and bulky, unuseable furniture are a serious problem since they cannot be burned and must be hauled away. In o th e r m a tte rs, W iley said a determination must be made concerning the code requirements if the center is to continue having a wood- stove. It is likely that installa tion of a new chimney and a new stove, large enough to handle 20 inch firewood, will be required. The donation of that size stove, which meets existing codes of emissions, would be appreciated. On a more positive note, the seniors are pleased that a local nurse, Cheryl Johnson, has been secured to provide a regular foot care program at th e cen ter, b e g in n in g at 9 a.m. on the fourth Thursday each month. Plans are also in the making for a monthly arts and crafts sale, member Pearl Garvin has announced. A ctivities enjoyed by the seniors this May included a trip to the zoo on the 11th; a wedding reception for Henry and Eunice Hudson on the 14th; a trip along the coast on the 21st; a Five Area lunch at th e R a in ie r c e n te r on the 23rd. The June schedule calls for another coastal excursion on the 10th; the Gales Creek S traw berry Festival on the 12th; the annual Retired Citi ze n s V o lu n te e r P rogram awards celebration, honoring a ll v o lu n te e rs who have served the center in the past year, on the 14th at 1 pm. Tipton rem inds members that July 1st is the beginning of the next fiscal year, and that membership fees of $5 are due at that time. Birthdays for July are Mar garet Berndt, 1st; Isabelle Cul bertson, 6th; Marguerite Tra han, 12th; Lyle Taylor, 14th; John S te e le , 20 th; H azel S hipm an and Ruth Tandy, 22nd; E thel B artles, 29th; Scotty Weimer, 30th. Lori Foster appointed to county advisory agency board on aging Lori F o ste r of V e rn on ia was appointed by the Colum bia County Board of Commis sio n e rs last m onth to the Columbia County Area Agen cy on A g ing . Lori and her husband, Don, own and oper ate Rising River retirem ent residence in Vernonia. Pleased with the appoint ment, Foster said, “As a life long advocate of senior social and economic programs, I’m pleased to have this opportu- nity to represent the concerns and interests of local seniors. I invite seniors to contact me at home (429-1152) or at the senior center to express their view s and ideas regarding co u n ty s e rv ic e s and p ro grams that will benefit the el derly." The AAA Council e va lu ates existing programs, iden tifies needs and gaps in ser vice and makes recommen dations to the board of com missioners. c a n environmental services covered the Shay Engine witl plastic while removing ail of the asbestos so renovation cai continue. TIRED OF BEING IN PAIN? Do you have any o f the following danger signals? Why FREE? 1. 2. 3. 4. Thousands o f area residents have spine related problems which usually respond to chiropractic care. This is our way o f encouraging you to find out if you have a problem that could be helped by chiropractic care. It is also our way of acquainting you with our staff and facilities. Headaches Pain between shoulders Neck pain, tight muscles, spasms Shoulder pain, pain down arms, numbness in arms or hands 5. Lower back pain, hip pain, pain or numbness down legs If so, then call for your FREE examination: Vernonia 429-0512 or Forest Grove 359-5471 FREE EXAMINATION for new patients - includes complete history and examination including spinal alignment and nerve tests. (Offer expires May 24, 1994) ■ z fe Of T " /IK "wBRL H Dr. Whitney J. Burton 11 years clinical experience and 400 post graduate educational hours BURTON CHIROPRACTIC HEALTH CENTER 622 Bridge St • Vernonia•429-0512 or 2735 20th PI. • Forest Grove * 359-5471 - HI ■ I By Gladys Sharar I was happy to interview Debbie Johnston in Birkenfeld for my column this month. Debbie, the mother of three boys, was born and raised in Vernonia. Being the oldest girl in a family of good cooks, she started young in the kitchen beside her moth er, Betty Curl. Now, Debbie and Alan Johnston’s home is the gathering place for most of the large family dinners. Debbie says she is not a gourmet cook, however; a balanced meal suits her family fine. June starts the season for pic nics, so Debbie is sharing her pasta salad with us, along with her favorite dinner rolls. She also has a c o u p le of re c ip e s fo r Fathers' Day that will have most dads smiling. PASTA SALAD 2-1 lb. bags rotini 1/2-1 lb. bag shells 1 lb. vegetable rotini 1 can sliced black olives 1 jar sliced green olives 4 or 5 sliced green onions Debbie Johnston Cook pasta; drain and place in very large bowl. Add sliced olives and green onions. Dressing: 2 or 3 pkg. Good Seasons Italian Salad Dressing (depending on how much pasta) mixed with the correct amount of vinegar, 1 or 2 tablespoons of water and NO oil. Mix in 1-1/2 cups plain yogurt, or 1 cup mayonnaise and 1-1/2 cups sour cream. Add other seasonings to taste if you wish. Can be made the night before and refrigerated. HOT ROLLS 3 eggs 1/2 cup sugar 1/2 teaspoon salt I cup warm water I pkg. dry yeast 4 cups flour 1/2 cup butter or margarine, melted Dissolve yeast and sugar in water, let set about 5 minutes. Mix everything together except flour. Add flour, 1 cup at a time, (a food processer works great). Mixture will be quite gooey. Put in refrigerater and chill (can be stored up to a week covered with damp cloth, knead down occasionally). Working with 1/4 of dough at a time, knead slightly,using small amount of flour to prevent sticking. Roll out to an 8" or 9“ circle, 1/4 inch thick. Cut into 8 pie-shaped wedges. Roll each wedge, starting from the big end and rolling toward the point. Place on cookie sheet and let rise 1-1/2 hours. Bake for I0 minutes in 400 degree oven. Yield: 32 rolls. CARAMELS 2 cups sugar 1 cup butter 1 -1/2 cups white Karo syrup 2 cups cream Vanilla, to taste 1 cup chopped nuts, optional Mix sugar, butter, syrup and 1 cup cream in large, deep pan. Bring to boil on medium-high heat; when boiling hard, stir in remaining cream very slowly so mixture continues to boil. Con tinue to boil gently on medium heat, stirring often, until mixture reaches 240 degrees on a candy thermometer (approx. 1 hour). Add flavoring (See note) and nuts. Pour into buttered 9" x 13" pan; score while still warm. When firm, cut and wrap in wax paper. They may be stored in a freezer for up to 9 months. Note: For vanilla caramels, add 2 teaspoons of vanilla. For chocolate caramels, add 2 teaspoons vanilla and 3 oz. melted chocolate. STRAWBERRY CREAM CAKE ROLL 4 eggs 1 teaspoon vanilla 3/4 cup sugar 1 tsp baking powder 3/4 cup sifted cake flour 1 teaspoon salt confectioners’ sugar Filling 1 cup whipping cream 1/4 cup sugar 1/2 tsp vanilla 2 cups fresh or frozen strawberries, sliced Grease a jelly roll pan and line it with waxed paper. Beat eggs and vanilla on high speed with electric mixer for 5 minutes or until lemon color. Gradually add sugar, beating until dissolved. In a separate bowl, combine flour, baking powder and salt. Fold flour mixture gently into egg mixture. Pour into prepared jelly roll pan and bake in a 350 degree oven until lightly browned, 1 0 -1 2 minutes. Turn out onto a cloth that has been sprinkled with confection ers’ sugar. Peel off waxed paper; roll up cake and cloth; let cool. Whip together cream, sugar and vanilla. Unroll cake, spread filling on it; sprinkle with strawberries. Roll up cake again; chill for 2 hours. To serve, sprinkle with confectioners’ sugar and garnish with strawberries.
