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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)
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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.