The INDEPENDENT, July 13,1994
The many volunteers who
shared their time and energy
in the Retired Senior Volun
teer Program were acknowl
edged a special recognition
celebration at the senior cen
ter on June 14th.
Certificates of appreciation
were issued to each of the
many who have been of ser
vice to the seniors throughout
the past year. Special recog
nition was given to those vol
unteers who built and finished
a new storeroom within the
dining area to meet the re
quirem ents of the state fire
marshall.
Vernonia’s My Fair Lady
Queen, Louise Hamnett was
presented with a plaque hon
oring her ten ure as queen
th is past year. The se n io r
center also received a plaque
in honor of her coronation.
The center's princess, Nellie
Gregg, was introduced as a
member of this year’s court,
from w hich the new queen
will be selected. The corona
tion w ill take place the first
day of the fair, July 27.
The seniors have a fund
ra isin g p ro je ct a sso cia te d
with the four days the fair will
run. They are committed to
providing volunteers to cover
the gates at the fair as ticket
takers. Many helpers will be
needed, so if you have any
spare moments during those
days, call the senior center at
42 9-3 91 2 or Bob W iley at
429-1901.
Activities coming up are a
pot luck picnic at the home of
Cookie Polos on Keasey. Vis
itors should bring their own
plates, cups and silverware;
folding chairs, too.
B ingo c o n tin u e s each
T h u rsd a y nigh t at Lew ’s
P lace ba nq ue t room from
6:30 to 9:30 and for the se
niors at the center at 1 p.m.
on Friday July 22. The 15
game packet will not be used
for these games. Cards may
be purchased in dividu ally,
and prices will be reasonable,
Nellie Tipton assures.
Events coming up in Au
gust are the Friendship Jam
boree on the weekend of 5-7.
A C olco trip to N o rth w e st
Trek (A wildlife safari type of
park near Tacoma.) $15., on
the 12th; a trip to Mission Vil
lage on the 17th, $8.; and on
the 27th, the RSVP picnic.
B irthd ays in A ugust are
John Frantz, 2nd; Levi Vin
son, 6th; Ida Mae Kudrna,
9th; Nellie Tipton, 15th and
Ed Justice, 26th.
Don’t forget to bring your
newspapers to the center for
recycling and your clean, us
able clothing and household
goods for our flea market.
Senior princesses honored at lunch
The 1994 “My Fair Lady”
court princesses: Mabel Lar
son of C la ts k a n ie , Ethel
K o lle r of R ainier, Gen
Matthews of St. Helens, Mad-
ha Sorber of Scappoose and
N e llie G regg o f V ernonia,
along with the 1993 queen,
Louise Hamnett, were hon
ored at a luncheon last week
at the Warren Country Inn.
Columbia County Retired
and S enior V olunteer Pro
gram, Columbia County Fair
Board, West One Bank and
th e C o lu m bia R iver PUD
sponsored the luncheon.
The “ My Fair Lady"
pageant for 1994 will be held
d u rin g S e nio r Day at the
Columbia County Fair, July
27 at 2:00 p.m.
Christian school started
A perceived need for an al
ternative education program
in Vernonia has given rise to
the establishment of a Chris
tian School, a non-denomina-
tional institution headed by
John Murray.
Murray formerly served as
supervisor in Grace Acade
my, also a Christian school in
Vernonia.
Murray’s experience with
Vernonia Christian^Icademy
Now accepting preschool to 12th grade enrollment appli
cations for the 1994/95 school year. VCA is a non-denomina-
tional academy that will focus on basic academic education,
integrated with strong moral values and characteristics. VCA
will also focus on the individual student, recognizing the
uniqueness of each one. Finally, VCA will focus on the par
ent. Parents must once again become a vital part of the edu
cation process.
VCA — Helping young people develop good character
traits, with basic education.
¿for more information, please call
429-5190 or 429-0190
children dates back 12 years
when he started working as a
bus d riv e r fo r M aranatha
Christian Academy in Costa
M esa, C a lifo rn ia . He a d
vanced to director of trans
portation for MCA, then to su
pervisor of the day-care de
partment and summer camp
programs.
M urra y and his fa m ily
moved to Vernonia in 1992
and accepted a position as
supervisor at Grace Acade
my. He now has two years of
experience with the School of
Tomorrow curriculum.
“I believe a place should
exist for young people to be
educated in an environment
wherein the ir peers hold to
Christian morals and values,"
Murray says, “I know we can
not meet the needs of every
one —(but) I believe we can
provide a good education and
help our young people devel
op Godly characteristics.”
Tuition for the academy is
auite reasonable when com
pared to other private institu
tions in Oregon, Murray said.
For more information con
c e rn in g re g is tra tio n and
school schedules call 429-
5190.
PSU degrees go to
local area students
T h e fo llo w in g area s tu
dents were awarded degrees
in graduation ceremonies at
Portland State University this
spring.
1/4 m u m u
Acnom
DASHES • HEATS • MAINS
Streetttock • Sportsmen • Women • Hardtop*
RIVERCITY SPEEDWAY
Columbia County Fairgrounds, St. Helens
H im Trtob 3 0 0 yan.-5O0 9.111. • Race H im 6 0 0 p.m.
Sponsored by CCRA • Riln-oot Info. 397-6506 / 397-2393
Jane Elizabeth Petersen of
V e rn on ia , M aste r of A rts ;
Benjamin Wade Buchanan of
Banks, Bachelor of Science;
D avid Louis C h alup sky of
Banks, M aster of Science;
Ronald Jam es Pestener of
Banks, Bachelor of Science
and Brian Thomas Richey of
Banks, Bachelor of Arts.
Page 7
By Gladys Sharar
This month’s column is in memory of a dear friend, Peggy
Brunsman, who was well known and loved in our community.
In about 1960, Peggy, the wife of Dave Brunsman and mother
of 6, started collecting recipes. She found herself asking
friends in the community for their favorites and, before she
knew it, had almost 700 recipes. In 1973, she and others from
St. Mary’s Church decided to publish a cook book. They came
up with Luv’n Cookery, and the 4th edition will be printed in
August. Following is a sample of the recipes you will find in
Luv’n Cookery.
BEEF STROGANOFF
Peggy Brunsman
6 Tbsp. margarine
1 lb. sirloin
1 can beef consomme
1 clove garlic
1/4 lb. fresh mushrooms
4 Tbsp. flour
1/4 cup water
Salt & pepper to taste
2 Tbsp. chives,
1/2 tsp. paprika
1/2 cup sour cream
1/2 cup onion, sliced
Rub meat with garlic; cut into strips. Mix flour, salt, pepper
and paprika. Add meat and toss until coated. Reserve flour.
Heat margarine in skillet; add meat and brown. Add onion and
cook until transparent. Add flour, consomme, mushrooms and
water; cover. Cook slowly, stirring occasionally, for 45 minutes
or until tender. Remove cover and continue cooking until mix
ture is slightly thickened. Add sour cream and chives. Serves 4.
RED VELVET CAKE
Betty Curl
1 tsp. vanilla
1/2 cup shortening
1 tsp. salt
1-1/2 cup sugar
1 cup buttermilk
2 eggs
2-1/2 cups sifted cake flour
2 Tbsp. cocoa
1 tsp. soda
1 -1/2 tsp. vinegar
2 oz. red food coloring
Cream shortening and sugar, add eggs. Make a paste of
cocoa and food cobring and combine with vanilla, salt and but
term ilk. Add alternately with flour to sugar and shortening
mixture. Mix soda with vinegar and fold into batter. Do not
beat. Pour into two well greased and ffoured 9-inch pans. Bake
at 350 degrees for 20-30 minutes. Let stand a full 10 minutes
before turning out.
ICING for RED VELVET CAKE
5 Tbsp. flour
1 cup butter
1 cup milk
1 cup sugar
2 tsp. vanilla
Combine fb u r and milk and cook. Stirring constantly until
thick; let cool. Cream together sugar, butter and vanilla; add
fb u r mixture and whip until of whipped cream consistency.
DATE NUT BREAD
Peggy Brunsman
1-1/2 cups dates, quartered 1/2 tsp. vanilla
1-1/2 cups boiling water
1 egg
1 cup walnuts
2 Tbsp. shortening
2-3/4 cups fb u r
1 cup sugar
1 tsp. soda
1 tsp. salt
1 tsp. cream of tartar
Pour boiling water over dates, shortening, sugar and salt;
let cool. Add remaining ingredients and beat by hand with
wooden spoon. Pour into greased and floured bread pan. Bake
for 1-1/4 hours.
PEACH BUTTERSCOTCH CRISP
Genny Hanson Fisher
1/4 tsp. cinnamon
3/4 cup brown sugar
1/4 tsp. nutmeg
2 Tbsp. melted butter
1 large can sliced peaches
3/4 cup pkg. biscuit mix
Mix together thoroughly all ingredients except the peaches.
Drain peaches and put in baking dish; top with the dry mixture.
Bake at 375 degrees 30-40 minutes or until brown. Serves 4
NOTE: This would be good with fresh peaches.
EGG FOO YONG
Penny Smejkal
6 eggs, well beaten
1/2 cup cooked chicken, shrimp or crab, shredded
1 no. 2 can Chinese vegetables, drained
1 minced onbn
tsp salt
Blend all ingredients. Drop from large spoon into skillet,
cover with hot fat, Cook about 5 minutes. Drain on paper tow
els.
To order Lov'n Cookery, call Lani at either 429-8841 or 429-
7252, or look for order coupon in this issue of The INDEPEN
DENT.