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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Jan. 11, 1995)
Jamboree committee starting early for 1995 efforts The first 1995 meeting of the Vernonia Friendship Jam boree committee, January 4 in the high school library, was attended by a large number of community members, giv ing the reorganized club a boost of enthusiasm. By-laws amendments were discussed during the lengthy meetings and an itemized fi nancial report was presented by secretary Deborah Colby. With the club’s foundation firmly in place, a jump start on the ’95 Jamboree is un derway. The Jamboree court has been re s to re d to the event, after being phased out several years ago due to lack of v o lu n te e rs . In ste a d of princesses, however, there will be a king and queen. There will also be a senior king and queen, representing the Vernonia Senior Citizens Center and a beard contest is back: Gentlemen start your beards! C om m ittee chairpersons have been assigned fo r the various activities. Following is a lis t of the a c tiv itie s , the c h a irp e rs o n s and phone numbers: • Concessions-Martha Mc Namee, 429-0983 • P a ra d e -B e c k y Elder, 429-5451 • Lo g g in g S h o w -T o n y Hyde, 429-9351 • Softball Tournament-Bill Hawkins-645-2577 • N.V.S.B. Cruise-in-Glen- da Delemos, 429-4074 • K id d ie C a rn iv a l/B la c k powder re p .-S u e Cavinee, 429-9611 • Senior Court/Old Timers Band/Senior Float-Lyle and Elsie Taylor, 429-8521 • Jamboree Court student re p s .-L is a G rim sbo, 755- 2359; Leslie Weller, 755-2466 or Tony Enneberg, 429-2180; Katie Parrow (Advisors Jean Shumway, 429-0155; Sandy W elch, 42 9 -9 6 0 2 ; Sunny Hunteman, 429-313; Debbie Enneberg, 429-2940) • Public Relations/Promo- tio n s -M ic h e lle Blum, 429- 0159 • Communications/Adver- tising-The Independent, 429- 9410 M any m ore people are needed for this year’s cele bration; volun te ers are a l ways welcome. The Jam b ore e C lu b ' would like anyone who may have documents, information or property belonging to the group to please contact an of fic e r as soon as possible. Pres. Gwen Milligan may be reached at 429-0108, Vice- Act in a responsible way and the entire community reaps benefits By James Walters, Chief Vernonia Police Department I recently had a meeting with the Vernonia Pride group relating to several issues in volving the com m unity and the Police Department. Many good ideas were expressed during this meeting. The en thusiasm that is generated by the people involved in Ver nonia Pride is exciting and uplifting. F or such a sm all group and in such a short time, they have m ade im provem ents that we have all been able to enjoy. The p a in te d bridge over Rock Creek, the clean up of store fronts, the Christ mas decorations are only a few. And it isn’t so much what they did but why they made those efforts. They want their co m m u n ity to be a more pleasant place to live. It is an a ttitud e of caring and they w ant to get e ve ryon e in volved. These efforts need to be respected, by the community, parents and children. Vandal ism has im pacted some of Vernonia Pride’s efforts and this type of behavior is some thing we want to prevent. All community members are ac countable for their actions. Parents need to know where the ir children are and what kinds of activities they are in volved in. Young adults need to get involved in their com munity in a positive way. Sometimes young people’s potential is overlooked be cause of their age but I know for a fact that this is bogus. All that energy and imagina tion just needs to be focused in the right direction. You can make a difference by caring, respecting and helping. Take a stand on issues like vandal ism and littering. By stopping these two things from hap pening, great improvements w ill be seen in the appear ance of Vernonia. Respect the property of others as if it were your own. Remember, Vernonia is your community, respect it. If you see anything that requires the Police D epartm ent’s atten tion, please cal, us. That’s why we are here. SUNDAYS Single or Multiple Games ALL CASH PRIZES! Lew's Place Banquet Room 934 Bridge Street • 429-3751 Benefits Community Center Fund & Vernonia Senior Citizens Center pres. Robb W ilson at 429- 3713, S e cre ta ry D eborah Colby at 429-6053, Treasurer Sue Cavinee at 429-9611. Anyone in the community is invited to submit sugges tion s fo r the 1995 Theme, Grand Marshal and activities. It is helpful if those submitting suggestions attend a meeting or send a card to Jamboree Club, P.O. Box 244, Vernonia 97064. Brenden S. Utting Brenden Scott Utting was born Dec. 21, 1994, at Good Samaritan Hospital, Portland. The son of C ris tin a and M atthew U tting of S ca p poose, he weighed 7 pounds, 13 ounces and was 21.5 inches long. Grandparents are Eric and Sue Ovregaard of Vernonia and Kent and Doney Battrick of Hillsboro. G rea t-g ran dpa ren ts are Beulah Maiken of Vernonia; Helen Utting, Olympia Wash.; Alice Schram, Grand Rapids, Mich.; Ken and Esther Ovre gaard of Tillamook. Bishop Ladehoff to celebrate Eucharist in Vernonia The Right Rev. Robert L. Ladehoff, bishop of the Epis copal Diocese of Oregon, will be the celebrant at Holy Eu charist, 4:00 p.m. Sunday, January 15, at St. Augustine E p iscop al C hurch, 700 Adams Ave., Vernonia. Can didates for confirmation will re ce ive the la yin g on of hands by the bishop during this service. All are welcome to attend the services and the recep tion which follows. By Gladys Sharar Jenny Dennis was the winner of our 1994 Cook of the Month. She won a gift certificate from the Vernonia Country Kitchen. I want to thank everyone who helped make it an inter esting year. To start off 1995, I want to share some low-calorie and tow- fat recipes. LOWFAT SOUR CREAM CHOCOLATE CAKE From Pam Ostrander 1 cup applesauce 1 small carton sugar-free instant chocolate pudding 2/3 of 16 oz. carton nonfat sour cream Egg Beaters to equal 4 eggs 1 chocolate fudge cake mix Mix all by hand; put into greased and floured tube bundt pan. Bake at 350° for 40-45 minutes. Cool in pan then invert onto plate. Sprinkle with powdered sugar. JUMBO LOWFAT BROWNIES From Peggy Bond 3/4 cup firmly packed brown sugar 1/4 cup prune puree 1/3 cup strong coffee (water may be substituted) 2 tblsp. vegetable oil 1 tsp. chocolate extract 1 tsp. vanilla 3 egg whites, lightly beaten 1/2 cup all-purpose flour 3/4 tsp. baking powder 1/3 cup unsweetened cocoa powder 1/8 tsp. salt Heat oven to 350°. Coat 9" square pan with non-stick cook ing spray. In large bowl, combine brown sugar, prune puree, coffee, oil, chocolate extract and vanilla; beat until smooth. Stir in egg whites; add flour, cocoa powder, baking powder and salt; stir until smooth. Pour into prepared pan. Bake 18-20 min utes, or until wooden pick inserted in center comes out clean. Cool completely. Frosting: 3/4 cup powdered sugar 1 tbls. unsweetened cocoa 1 tbls. coffee or water 1/8 tsp. chocolate extract In medium bowl stir together all frosting ingredients until smooth. Frost cooled brownies. Store loosely covered. Yield: 9 servings Per serving: 180 calories; 4 grams fat. Note: Prune Pure6 1 cup dried, pitted prunes, coarsely chopped 6 tbls. hot water 2 tsp. vanilla In 5-cup blender container or food processor bowl combine prunes, water and vanilla. Cover and blend at high speed, scraping sides often, until well pureed (1-3 minutes). Keeps for two weeks in refrigerator. TUNA CAKES with LEMON-DILL SAUCE 1 12-1/2 oz. can tuna, drained and finely flaked 3/4 cup seasoned bread crumbs 1/4 cup minced green onions 2 tbls. chopped, drained pimento 1 egg 1/2 cup lowfat milk 1/2 tsp. lemon peel 2 tbls. margarine In large bowl, toss tuna, bread crumbs, onion and pimento. In small bowl, beat together egg and milk; stir in lemon peel. Jeremy F. Buchholz A ir Force AIC Jeremy E. Buchholz, an F-16 Avionics Communications, Navigation and Penetration Aid Systems Specialist with the 34th Fight er S quadron, re ce n tly re turned to Hill A.F.B., Utah, from Dhahran, Saudi Arabia. The squadron had been de p lo ye d since S eptem ber, 1994. Buchholz, a 1992 graduate of Vernonia School, is the son of Bob and Doris Buchholz of Vernonia. Stir into tuna mixture; toss until moistened. With lightly floured hands, shape mixture into eight 4-inch patties. Melt margarine in large, nonstick skillet. Fry patties, a few at a time, until gold en brown on both sides, about 3 minutes per side. Place on ovenproof platter in 300° oven until ready to serve. Lemon-Dill Sauce 1/4 cup chicken broth 1 tbls. lemon juice 1/4 tsp. dried dill weed Heat all ingredients in small saucepan. Spoon over cakes when served. 2 patties with 1 tbls. sauce = 1 serving Per serving: 278 calories; 10 grams fat. STUFFED SHELLS 3 cloves fresh garlic, whole 2 tbls. olive oil 3/4 lb. ground vea, 3/4 lb. ground pork 1-10 oz. pkg. frozen spinach, cooked, drained & squeezed dry 1 cup parsley, finely chopped 1 cup bread crumbs 2 eggs, beaten 3 cloves fresh garlic, minced 3 tbls. grated parmesan cheese salt & pepper to taste 1-12 oz. pkg. uncooked jumbo pasta shells, cooked, rinsed and drained. 3-4 cups spaghetti sauce Cook and stir 3 whole garlic cloves in hot oil in skillet over medium heat until garlic is browned; discard garlic. Add veal and pork; cook until lightly browned, stirring to separate meat; drain, set aside. Mix spinach, parsley, crumbs, eggs, minced garlic and cheese in large bowl; blend well. Season to taste. Add cooled meat mixture, blending well. Rill shells with stuffing. Spread about 1 cup spaghetti sauce over bottom of greased 8" x 12" pan. Arrange shells in pan; pour remaining sauce over shells. Cover with foil; bake in preheated oven at 375°, 35-45 minutes or until bubbly hot. Per serving: 290 cal.; 10 grams fat. T
