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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 12, 1995)
Local woman attends literacy meeting Robin Premo of Vernonia, and Cindy Taylor of Clatska nie represented Even Start Family Literacy of Columbia County at the Oregon Adult Literacy Congress held last month on the U niversity of Oregon campus in Eugene. The Congress was spon sored by O regon Literacy, Inc. and the Office of Com m unity College Services in Oregon. The 15 d e le g a te s from across the state were chosen fo r th e ir leadership ability, commitment to life-long learn ing, and for their commitment to advocate the importance of literacy education in their own communities. The purpose of the Con gress is to b rin g to g e th e r a d u lts who have or are a ch ie vin g pe rson al an d /o r work goals as a result of adult literacy programs to find an swers to problems faced by new readers in their commu nities. The agenda included a tu tor training workshop and all participants were certified as z ^ y ^ n . E nglish as a Second Lan- guage tutors. Robin and her husband, Robert, have three children. She successfully completed her G ED high school equiva lency exams this year while a participant in Even Start. Cindy and her husband, Roy, have four children. In Even Start, Cindy is continu ing to work on helping her children in school while work ing as a child care provider for Even Start and participat ing as a learner. Even Start Famly Literacy, a program of Community Ac tion Team, Inc., includes adult education, parenting educa tion, parent and child activi ties and early childhood edu cation. The program is free to qualifying families and bene fits include child care, GED test fees and an opportunity to develop and achieve per sonal goals. For more information about Even Start, call program di rector Cathy Lindsley at (503) 556-3736. O-A picnic and reunion on Sunday All former employees, their families and friends are invit ed to the third annual O re gon-A m erican Lum ber Co. p o tlu ck picnic on Sunday, July 16, at noon in Anderson Park, Vernonia. It will be a great opportunity to reminisce with old friends and co-work ers. There w ill be old photo graphs on display and Merv Johnson, of Aloha, will bring his working model of a high- lead s k id d e r donkey. For Butterfly Renaissance ADULT FOSTER CARE 185 C Street, Vernonia • 429-5220 m ore in fo rm a tio n , call the Columbia County Historical Museum at 429-3713. Christian men will meet in Vernonia Columbia County Christian Men will meet Monday, July 17, at 7:00 p.m. The meeting will be held at the Vernonia First Christian Church at 410 North St. All men are invited to attend the meeting. C all Ernie M cD onald at 429-5100 for information. m LOVE YOURSELF ▼ 503-755-0819 X Be Healthy, Lose Weight, J Feel Greatl ▼ We can do it togetherl I Church Directory - ■ - 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 D.J.Dickey, Pastor Grant & North Streets Vernonia, 429-1919 or 429-8720 Sunday School, All Ages 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 6:00 p.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. Wed. Prayer Meeting, 7:00 p.m. A ssembly of G oo F irst B aptist C hurch Michael Jackson, Pastor 662 Jefferson Vernonia, 429-6353 John Cahill, Pastor 952 Washington Avenue Vernonia, 429-1161 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 S t . A ugustine (C anterbury ) E piscopal 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. 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. S t . M ary ' s C atholic C hurch Pastoral Administrator Joan Dotter A s s t Administrator Lani Vandehey 960 Missouri Avenue Ve monia, 429-8841 St. 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. Vernonia, 429-1941 Chris Brush, Pastor 850 Madison Avenue Vernonia, 429-1103 Sunday Services Morning Worship 10:30 a.m. Bible Study, Wed., 6:45 p.m. F irst C hristian C hurch The Churches of Vernonia Welcome You Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. ■ uhccuimhvu With fruit and berries ripening, our kitchens will be busy with canning. Home canning is a highly rewarding experience; it can be economical, creative and personally satisfying. If you have something to share with our readers on canning, please phone 429-6541. Here is a low calorie recipe from Nancy Stebbins. LOCAL BLACKBERRY JAM 2 cups fruit pulp 1/2 cup sugar 2 cups apple juice 1 pkg. slim-set pectin Crush blackberries to make 2 cups of fruit pulp. Add apple juice and sugar to pulp. Place mixture in a 3 to 4 qt. pan or ket tle. Add 1 pkg. slim-set pectin and stir vigorously to mix thor oughly. Place pan or kettle over high heat and bring to boil. Boil rapidly for 1 minute, stirring constantly. Remove from heat. Skim off foam and immediately pour into glasses, leaving 1/2 inch headspace at top for paraffin seal or 1/8 inch headspace for metal lid seal. (Be sure to wipe off top of jar before placing lids on, to remove any spilled jam.) You can either seal the jars by water bath for 5 minutes or use paraffin. SILKY SMOOTH BERRY SYRUP 1 cup berry juice 1 -1/2 cup sugar 1 tbls. lemon juice 1/2 cup light corn syrup Bring ingredients to a rolling boil and boil exactly 1 minute, counting time after mixture comes to a boil that cannot be stirred down. Skim foam. Freeze, store in refrigerator, or pour into clean hot pint jars and process in water bath for 10 minutes. Cook Tip: Jelly should form a sheet and flow from spoon when ready to can. EVA’S QUICK FRUIT COBBLER This was given to my daughter, Teresa, by Eva Hearing. It is used a lot in our families. Hope you enjoy it. Cream together: 1 cup sugar and 3 tbls. shortening Sift together: 1 1/2 cups flour 1/2 tsp. salt 2 tsp. baking powder Add to creamed mixture, alternating with 1 cup milk. Pour into a 13" x 9" inch greased pan. Put 1 quart berries or fruit on batter, then 1 cup sugar. Dot with butter, then pour 1/2 cup hot water over all. Bake at 350° for 1 hour. Some fruit may need lemon juice added. DELUXE POTATO CASSEROLE 6 med. potatoes 1 cup creamed cottage cheese 1 cup sour cream 1/4 cup butter 1/4 cup chopped green onion 1/4 cup chopped green pepper 1/2 tsp. salt dash of pepper 1 cup Cheddar cheese, shredded paprika Peel potatos, grate into 2-quart casserole. Add 1/4 cup water. Cover. Microwave on high 5 minutes, turn and stir. Cover and microwave 5-6 minutes more. Add cottage cheese, sour cream, butter, green onion, green pepper, salt and pepper. Toss lightly. Microwave uncovered 5 minutes on med. high or until hot and bubbly. Stir in Cheddar cheese. Garnish with paprika. Microwave on med. high for 1-1/2 minutes, or until cheese is melted. Let stand 5 minutes before serving. SPAGHETTI WITH CLAM SAUCE 1 -8 oz. pkg. spaghetti 2 cups sliced mushrooms 1/4 cup chopped green onions 3 tbls butter 1 tbl. flour 1/2 tsp. garlic powder 1/2 cup half & half 1/2 cup dry white wine 2 tbl. minced fresh parsley 1/2 cup grated parmesan cheese 2-8 oz. cans minced clams, drained Cook spaghetti in boiling salted water until tender, drain, rinse and keep warm In a large skillet, sauté mushrooms and onions in butter until just tender, push to one side of pan. Stir in flour and garlic pow der, gradually add half & half; cook and stir until smooth and thickened. Blend in wine, simmer 1 minute. Add parsley and drained clams. Simmer 3-4 minutes until heated through. Place warm spaghetti on serving plate, top with clam sauce and sprinkle with parmesan cheese. People who do not read lose as much as people who can not.
