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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (March 8, 1995)
Complaints torpedo senior fund raiser Com plaints bordering on harassment about the opera tion of the sen io r c itiz e n s ’ fund raising bingo gam es, came to a head at the regular meeting of the Vernonia Se nior Citizens Board of Direc tors on March 3rd. Debbie S tu rd e fa n t, who with other volunteers, has de voted ten months of Sundays to the fund raising effort while facing unrelenting criticism and lack of cooperation, re signed, suggesting that the responsibility be assigned to one of the com plainants. It was moved, seconded and passed that board member Lyle Taylor be asked to as sume resp on sib ility fo r the games. C om plainants allegedly, have been calling the Oregon Department of Justice Gam ing Division, charging that the games were being held “in a tavern” and that this was an improper atmosphere for se nior citizens. The site of the games has been Lew ’s Place banquet room where, for these gather ings, no alcoholic beverages were served and space was donated by Pat and Darlene Knight, according to board president Bob Wiley. The fa cility had been approved by ODJ and the seniors* board of directors. The p ro fits fro m the games, which were operated by volunteers including some seniors, have been divided equally between the Senior Citizens Center and the Com munity Center Project. The games are not for the enter tain m en t of seniors, W iley noted, but are a way to raise m oney fo r tw o w o rth w h ile community causes. At press time, Taylor was un a b le to say if, w hen or where the games will be held. In o th e r b u s in e s s , the board of directors gave ap proval to proposed am end ments to the by-laws, subject to modification and/or ratifica tion at the April 7th meeting. —- .................■ ■ - - Submitted by Vernonia School District Wellness Program Biotechnology & Food B iotechnology redefines the common label “New and Improved.” Simply skimming the fat out of sour cream or m a rryin g b ro c c o li and cauliflower to create brocco- flower seems like old news in the grocery store. “Biotech” is where its at. What changes biotechnology will create in the produce section or meat d e p a rtm e n t we can on ly guess. Som e a rg ue th a t biotechnology will create test tube food that we simply don’t need or w ant. O th ers are passionate in their beliefs that science is moving in a direc tion that is creating safe food which will have tremendous benefit to the consumer and environment. The Benefits....... “U nfortunately a few fringe group s are using m isleading statem ents and bla tant false hoods as part of a long-running campaign to scare consumers about perfectly safe foods. Their long-range goal is to prevent the benefits of biotechnology from reaching the public. ' Everett C. Koop, M.D. Former U.S. Surgeon General The potential benefits of genetically engineered foods for consumers, for the envi ronment and for the world’s p o p u la tio n are enorm ous. From virus-resistant squash, to disease-resistant wheat, to cooking oil with reduced satu rated fat, the pluses of gene splicing are convincing. High er yields, few e r pesticides and better health are tough to argue against. Proponents of genetically engineered, tastier and more n u tritio u s foods insist that fo o d s of the fu tu re w ill be safer than foods created to day through traditional prac tic e s . H y b rid iz a tio n and breeding are the older, slower ways of changing a plant or an animal. The “new and im pro ved” technology allow s only genes with known func tions to be introduced. Genes from one DNA molecule carry messages to another. These messages determine all traits including shape, size and col- By Gladys Sharar Last year, Irish Bruers contributed some recipes for St. Patrick’s Day and there wasn’t enough space for all of them. Now you can add to your repertoire of Irish cookery. TRADITIONAL IRISH STEW 2 pounds cubed lamb (beef may be used) 1 cup chopped carrots 1 cup sliced celery 1 cup cubed potatoes 1 onion, sliced 2 tsp. chopped parsley 1 bay leaf 1 tsp. salt 2 cup sliced potatoes Cover meat with boiling water; cover and simmer one hour. Add carrots, celery, cubed potatoes, onion and seasonings. Simmer 30 minutes. Add sliced potatoes and simmer 30 min utes more. IRISH TEA CAKE 2 pounds raisins 1 pound dark brown sugar 20 ounces cold tea 4 cups self-rising flour 2 eggs, beaten 1/2 tsp. each nutmeg & allspice Optional: Mixed glaceed fruit may be added Steep raisins and sugar in cold tea overnight. Next day, stir in beaten eggs, nutmeg, allspice and flour. Mixture will be very moist. Pour into 2 greased loaf pans and bake at 325° for 2 hours or until done. Note: Tea cakes freeze well. The following recipes aren’t Irish, but they're good, too. This one was passed down by the mother of Katheren Love Beier- schmidt (Crazy Charlie’s Cafe); it was traditionally served after a holiday meal. MOMMA LOVE’S AMBROSIA SALAD 1 large can fruit cocktail, drained 1 - 2 0 oz. can crushed pineapple, drained 3 oranges, peeled, cut into small pieces 3 apples, peeled, cut into bite-size pieces 4 bananas, sliced 1/2 cup shredded cocoanut 1 cup maraschino cherries and juice Combine in order given. Serve with whipped cream. This recipe came from Katheren’s Godmother. Please see page 8 MRS. JACKY’S 1/2 cup shortening 6 egg yolks 2 cups sugar 3 cups flour 3 tsp. baking powder WAREHOUSE TENNIS SHOE Cream shortening, sugar and egg yolks. Add milk and dry ingredients. Add juice and grated rind of one lemon. Beat egg whites stiff and fold into batter. Pour into a tube pan or fancy fluted pan. Bake one hour at 350°. Serve plain or sprinkle with powdered sugar. Men’s • Women’s Kids’ • Infants March 1 5 - at M ay’s Plaza 1 8 4 4 Columbia Blvd., St- Helens TONY’S SHOES Here is one of my favorite cookie recipes; it comes from Katherine Johns. I M l ‘ ä ’ N i Í H ■ If» I Checking the market value of your trade-in and the car y o u ’re considering helps you steer clear o f a bad deal. Worried about the cost? Tuality Healthy Start ■ Appointments available at the Vemonia Health Center ■ Personal visits with a certified nurse-midwife ■ Prenatal care, hospital delivery and follow-up care ■ No one turned away because of inability to pay W e'll research the value o f almost any car on the market. And we’ll preapprove a loan amount so you’ll start the deal in the driver’s seat. Call 359-9523 VERNONIA FEDERAL CREDIT UNION Accepting private-pay clients, most major traditional insurance carriers, many managed-care plan members, and certain Oregon Health Plan participants. Serving the Nehalem Valley for Over 50 Years 622 Bridge S t, Vernonia (503)429-8031 Vemonia Health Center 854 Grant Avenue LEMON CAKE 1 cup milk 1 large lemon, grated juice of large lemon 6 egg whites, beaten 1/8 tsp. salt & NCUA OVERNIGHT COOKIES Dark Batter Light Batter 1 cup shortening 1/2 cup shortening 1-1/2 cups brown sugar 3/4 cup sugar 2 eggs 1 egg 3 cups flour 1 tsp. vanilla 1/2 tsp. cinnamon 2 cups flour 1 tsp. baking soda 1/4 tsp. baking soda 1/4 tsp. salt 1/2 tsp. salt 1 cup chopped nuts 3/4 cup raisins 2 tbs. water Mix each batter separately and shape into loaf. Place dark loaf on top of light loaf to make one loaf. Place in refrigerator overnight. Slice thin and bake at 375° for 10-15 minutes. Cooking Tip: If you want really great meatballs, put them in the refrigerator for twenty minutes before frying and they won’t fall apart.
