Image provided by: University of Oregon Libraries; Eugene, OR
About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (June 14, 1995)
The INDEPENDENT, June 14,1995 A" Pag« 7 j M ft f t ® « | M t f S1 «^W î^W i f H ia^i. ï iii^x....-.. Y ...1 .7 .v ..... ■¿ ¿ttiiiiliiiiiliiiiiiiMiiiiiiiiiiiiiiiiiiiiiii^iiiiiii ^ n H ^ i^MiiiMii^^ Vernonia grad fills lifetime dream The hazardous sidew alk fronting the Senior Citizens Center and parking lot has been replaced w ith a new walk which includes the park ing strip adjacent to the curb; this is a most welcome im provement. Seniors are encouraged to visit the center on Thursday afternoon to share a sociable a fte rn o o n p la yin g card s, dom inoes or board games; you are invited to bring along your games to share with oth ers. Thursday evening activity includes line-dancing— even if you prefer to not participate you can enjoy watching and visiting. On June 16th the seniors are in v ite d to the annual Cookie Polos pot luck picnic at her home. Persons coming in th e ir own v e h ic le s may bring their own chairs. June 23rd is scheduled for a Mystery Colco trip to a un known destination. Sign up at the center for this exciting journey. Foot care will be available at the center on June 29th, Nellie Tipton announces. By Gladys Sharar In keeping with Father's Day this month, I asked several women what their husbands’ favorite foods are for Fathers Day. Here are a few of them: Pot Roast, Teriyaki Steak, Beef Short Ribs, Chicken, Pork Ribs and Barbecue Hamburgers. Here are a few different ways of fixing them, that you might like to try. CHUCK ROAST IN FOIL 3 lbs. beef chuck roast 1 large clove garlic 1 envelope onion soup mix 1 tbls. wine vinegar 1 tsp. sugar 1 can cream of mushroom soup, undiluted In a roaster pan or jelly roll pan place a piece of aluminum foil (heavy weight) large enough to wrap your roast in. Place roast on foil, sprinkle with onion soup mix and add crushed garlic, wine vinegar and sugar to mushroom soup, spread over the top of all. Wrap in the foil, making drugstore fold. Place in preheated 375° oven and bake for about 2-1/2 hours. When tender, remove meat to serving plate; you will find won derful brown gravy of the right consistency and flavor, all ready to serve on mashed potatoes. Linda (Abercrombie) Phillips Linda (Abercrombie) Phil- an<^' th re e days la te r, re lips, who graduated in 1967 from Vernonia High School, has achieved two additional academic goals and the real ization of a life-time dream. On M ay 10th, she w as pinned as a Registered Nurse at Boswell School of Nursing Butterfly Renaissance ADULT FOSTER CARE 185 C Street, Vernonia • 429-5220 C hurch of J esus C hrist of L atter D ay S aints Bob E. Holbrook, Branch President 1350 E. Knott Street Vernonia, 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. G race R eformed B aptist C hurch ceived her Associate of Ap plied S cience degree from Mesa College in Mesa, A ri zona. An added feather in her new cap is being the first new R.N. to be hired as a floating nurse at Del Webb Hospital in Sun City West. Phillips lives in Litchfield Park, Arizona, with her hus band, Tim, and two daugh ters. They have four children and five grandchildren. She is the daughter of Gladys and Jerry Sharar of Vernonia. Sunday School, All Ages 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 6:00 p.m. Wed. Prayer Meeting, 7:00 p.m. A ssembly of G od F irst B aptist C hurch Michael Jackson, Pastor 662 Jefferson Vernonia, 429-6353 John Cahill, Pastor 952 Washington Avenue Vernonia, 429-1161 Dick Halaas, Pastor 410 North Street Vernonia, 429-6522 Sunday School 9:40 a.m. Morning Worship 11:00 a.m. Children's and Junior Church Evening Service 6:00 p.m. Ladies' Bible Study, Mon. 7:30 p.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. Every Wednesday: Ladies' Bible Study, 9:15 a.m. Evening Bible Study, 6:30 p.m. Choir Practice, 7:30 p.m. • Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Service 6:00 p.m. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Bible Study 6:00 p.m. Women’s Bible Study, 1st&3rd Mon. 7:00 p.m. Women’s Ministry, alt. Wed. 7:00 p.m. Visitation, Monday 7:00 p.m. Bible Study, Wednesday 7:00 p.m. V ernonia E vangelical B ible C hurch The Rev. Robert Grafe, Vicar 700 Adams Ave. Vernonia 429-1860 Sunday Services, 10:00 a.m. F oursquare C hurch Grant Williams, Pastor 957 State Avenue Vernonia, 429-6790 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Children's Church w/Nursery Evening Fellowship 6:00 p.m. Nursery Care AWANA, Wed. 7:00 p.m. Prayer Meeting, Wed. 7:00 p.m. Adult Bible Studies, Mon. 7:00 p.m. Sunday Services Morning Worship 10:30 a.m. Bible Study, Wed., 6:45 p.m. • The Churches of Vernonia Welcome You Put ribs in a roaster pan, cover with water. Cook 30 minutes in oven preheated to 350 °. This gets rid of a lot of the fat. Drain. To make glaze, place onion and butter in 2 qt. saucepan, cook over med. heat, stirring occasionally, until onion is tender. Stir in all remaining ingredients. Continue cooking, stirring occa sionally, until mixture comes to a boil. Turn heat to med. low and continue cooking until sauce thickens slightly. Remove from heat and set aside. Place ribs on prepared grill, cook over med. heat while bast ing with glaze, until they are fork tender. Serve remaining glaze with ribs. Make the basting sauce for this chicken at least twenty-four hours ahead to blend flavors. This will make enough for 3 fryers. Combine vinegar, salad oil, onion, garlic, Worcestershire, paprika, tomato paste, liquid hot-pepper seasoning, and dry mustard. Brush chicken pieces with melted butter and place over hot coals for about 5 minutes to sear; turn, brush chicken with sauce and turn every 3 to 5 minutes, basting with sauce at each turn. Time required is about 35 minutes. S t . M ary ' s C atholic C hurch Pastoral Administrator Joan Dotter Ass'L Administrator Lani Vandehey 960 Missouri Avenue Vernonia, 429-8841 S t Vincent dePaul Society Irish Bruers, 429-7201 Mass Schedule 2nd & 4th Sundays Word & Communion Services 1st & 3rd Sundays at 10:00 a.m. Holy Day Services 7:00 p.m. Sacrament of Penance Schedule by Appointment Before or After Mass S eventh D ay A dventist Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vemonia, 429-1941 Chris Brush, Pastor 850 Madison Avenue Vernonia, 429-1103 HONEY/MUSTARD GLAZED RIBS Glazo: 1/2 cup chopped onion 2 tbls. butter 1/3 cup white wine vinegar 1 cup honey 1/2 tsp. grated orange peel 2 tbls. orange juice 1/2 tsp. salt 1 -8 oz. jar country-style Dijon mustard Ribs: 4 lbs. pork spare ribs RANCH-STYLE CHICKEN 1/2 cup white apple vinegar 1/3 cup salad oil 1 1/2 tsp. Worcestershire 1/2 tsp. minced onion 1 clove garlic, minced 3 tsp. salt 1 tsp. paprika 3 tbls. tomato paste 8 drops liquid-pepper seasoning 1/4 tsp. dry mustard 1 fryer chicken, cut up F irst C hristian C hurch DJ.Dickey, Pastor Grant & North Streets Vernonia, 429-1919 or 429-8720 Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. S t . A ugustine (C anterbury ) E piscopal C hurch « Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. BROILED FLANK STEAK 1 cup teriyaki sauce 1 cup white wine 3 tbls. grated ginger 1/2 tas. ground pepper 1 clove crushed garlic 1 flank steak Place the flank steak in a flat pyrex pan. Put the remaining ingredients into a jar and shake well; pour over the flank steak. Let stand 4 to 6 hours or overnight. Turn and baste several times. At this point you can broil as you would any other meat, or put it on an outdoor grill. Baste several times while cooking. Don’t cut until ready to serve. When serving, cut slantwise across the grain. TIP: Always turn meat, poultry and fish with tongs or a spatula. A fork pierces the meat and allows juices to escape, which can cause flare-ups and dry out meats. TIP: Marinating poultry and meat adds additional flavor and increases tenderness. People who do not read lose as much as people who can not.
