The INDEPENDENT, August 7,1996
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S c h e d u le
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Furse field office
Ann Richardson, district rep
resentative for Rep. Elizabeth
Furse, will hold field offices at
the following locations on Aug.
13. For an appointm ent, call
Furse’s Portland office at 1 -800-
422-4003, or feel free to drop
by.
Vernonia: 12:00 noon-1:00
p.m., Vernonia Public Library.
St. Helens: 9:00-10:00 a.m.,
C olum bia Center, Arm strong
Room, 375 S. 18th.
Clatskanie: 2:00-3:00 p.m.,
Clatskanie City Hall.
R a in ier: 3 :3 0 -4 :3 0 p.m .,
Rainier City Hall.
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TOMATO-PEACH BARBECUED RIBS
By Gladys Sharar
In praise of Barbecue, whether ifs slow-cooked in the pit or
sizzled on the grill, the flavor is irresistable. Once, when a
friend was asked if he would teach the secrets of barbecue, he
replied, “You mean whatcha do, or whatcha eat?” The distinc
tion was important to my friend. If I was talking about a pro
cess, it was one thing, if I was talking about the end results, it
was another. The difference, gram m atically speaking, is
between barbecue as a verb, or as a noun.
For most Americans, barbecue is what you do to red meat,
fowl and fish on summer weekends. The process is quick, in
keeping with society’s pace. But in southern states, barbecue
is what you get after 7 to 18 hours of cooking with indirect
heat, very low and with lots of patience.
I would like you to try these ribs at your next barbecue.
Butterfly Renaissance
ADULT FOSTER CARE
Vitamins etc.
fa
A
185 C Street, Vernonia • 429-5220
R e tir e m e n t R esidence
A n Alzheimer's Specialty Home
Canning &
Pickling
Spices
Licensed • Class-II
LORI & DON FOSTER • OWNERS/MANAGERS
16941 Timber Rd. East • Vernonia, OR 97064 • (503) 429-1152
F irst C hristian C hurch
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.
2034 COLUMBIA BOULEVARD
ST. H E L E N S • 3 9 7 -4 7 2 8
G race R eformed B aptist
C hurch
C hurch of J esus C hrist
of L atter D ay S aints
D.J. Dickey, Pastor
Grant & North Streets
Vernonia, 429-1919 or 429-8720
Lee Knowlton, Branch President
1350 E. Knott Street
Vernonia, 429-7151
Sunday School, All Ages 9:45 a.m.
Morning Worship 11:00 a.m.
Evening Worship 6:00 p.m.
Sacrament Meeting, Sunday 10 a.m.
Sunday School & Primary 11:20 a.m.
Wed. Prayer Meeting, 7:00 p.m.
Relief Society, Priesthood and
Young Women, Sunday 12:10 p.m.
F irst B aptist C hurch
S t . M ary ’ s C atholic C hurch
John Cahill, Pastor
952 Washington Avenue
Vernonia, 429-1161
A ssembly of G od
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Bible Study 6:00 p.m.
Michael Jackson, Pastor
662 Jefferson
Vernonia, 429-6353
Visitation, Monday 7:00 p.m.
Bible Study, Wednesday 7:00 p.m.
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Evening Service 6:00 p.m.
V ernonia E vangelical
B ible C hurch
Fr. Ron Millican
Pastoral Administrator
Lani Vandehey
960 Missouri Avenue
Vernonia, 429-8841
Mass
Sundays 10:00 a.m.
Reconciliation 9:30-9:45 a.m.
or by appointment
S eventh D ay A dventist
Women’s Bible Study,
1 st & 3rd Mon. 7:00 p.m.
Women’s Ministry,
Alternate Wed. 7:00 p.m.
Grant Williams, Pastor
957 State Avenue
Vernonia, 429-6790
F oursquare C hurch
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
Prayer Meeting, Wed. 7:00 p.m.
Bible Studies, Wed. 7:00 p.m.
Pastor Paul Pastor
850 Madison Avenue
Vernonia, 429-1103
Sunday Services
Morning Worship 10:30 a.m.
Wednesday Service 7:00 p.m.
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3
Roger Kruger, Pastor, 397-6883
2nd Ave. and Nehalem St.
Vernonia, 429-1941
Sabbath School 9:15 a.m.
Morning Worship, 11:00 a.m.
Tuesday Prayer, 7:00 p.m.
S t . A ugustine
(C anterbury )
E piscopal C hurch
The Rev. Robert Grafe, Vicar
960 Missouri
Vernonia 429-3700
Sunday Services, 10:00 a.m.
4-5 lbs. pork ribs, cut into serving-size pieces
1 onion, studded with 2 whole cloves
2 cups chopped, peeled peaches (1 pound)
1 10-3/4 oz. can condensed tomato soup
1 bay leaf
1/2 c. light com syrup
1/2 c. cider vinegar
1/2 c. packed brown sugar
1/4 c. cooking oil
1 tbs. dry mustard
1 tbs. Worcestershire sauce 1-1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
Place ribs in a 5-quart Dutch oven or a kettle and add about
2 inches of water. Add onion and bay leaf and bring the water
to a boil. Reduce heat, cover and simmer about 1 hour or until
the ribs are tender. Drain.
In a covered grill, arrange medium-hot coals around a drip
pan. Test for medium heat above the pan. Place the ribs, fat
side up, on the preheated grill rack over the drip pan, but not
over the coals. Lower the grill hood and cook for 1 hour.
Meanwhile, in a 2-quart saucepan, stir together the peach
es, tomato soup, com syrup, vinegar, brown sugar, cooking oil,
dry mustard, Worcestershire sauce, paprika, salt, garlic pow
der and pepper. Bring mixture to a boil, stirring constantly.
Reduce heat and simmer uncovered, about 20 minutes or until
the sauce is slightly thickened, stirring occasionally.
After the ribs have grilled for 1 hour, brush them generously
with the sauce and grill for 5-10 minutes more, or until well
done. Pass the remaining sauce with the ribs.
Maybe it is a sandwich you would like for your barbecue.
Here’s one to try.
PORK SAUCY SANDWICH
4 lbs. boneless pork shoulder, cut into 1 inch cubes
2 c. water
1 c. catsup
1 c. water
1 med. onion, finely chopped,
1/4 c. vinegar
(1/2 cup)
2 tsp. chili powder
1 tbs. Worcestershire sauce
1 tsp. paprika
1 tsp. salt
1/4 tsp. ground red pepper 1/2 tsp. pepper
1/4 tsp. garlic salt
1/2 to 1 tsp. bottled hot pepper sauce
16 toasted hamburger buns, hotdog buns, or cornbread
squares
In a large saucepan or Dutch oven, combine pork cubes
and 2 cups water. Bring to boiling, then reduce heat. Simmer,
covered, for 1 hour.
Meanwhile, in a 2-quart saucepan, combine catsup, 1 cup
water, onion, vinegar, Worcestershire sauce, chili powder, salt,
paprika, pepper, hot pepper sauce, garlic salt and ground red
pepper. Bring to boiling. Reduce heat and simmer, covered, for
1 hour, stirring occasionally.
Drain the pork. Place about 1/4 of the meat at a time in a
food processor bowl, cover and process just until the meat is
shredded. Return the meat to the pan, then add the sauce.
Heat and stir until warmed through.
Spoon the mixture onto the buns or cornbread squares and
serve.
If you are looking for a nice summer dessert try this one.
FROZEN ROCKY ROAD
1-1/2 tsp. unflavored gelatin 2 tbs. cold water
3/4 c. milk
1/4 c. sugar
1 c. whipping cream
3-4 tbs. coffee liqueur
1 c. chopped pecans
1 c. tiny marshmallows
1 square unsweetened chocolate, chopped (1 oz.)
In a small bowl, stir together gelatin and cold water; set
aside.
In a small saucepan, combine milk, sugar and chocolate.
Cook, stirring, over medium-low heat until chocolate melts and
mixture is almost bubbly. If flecks of chocolate are visible, beat
mixture with a wire whisk or rotary beater to incorporate the
chocolate completely.
Stir gelatin into chocolate mixture. Cook and stir over low
heat until gelatin dissolves. Cool, then stir in coffee liqueur.
Cover and chill until partially set. (Mixture will have the consis
tency of unbeaten egg whites.)
In a medium bowl, whip cream until soft peaks form (tips
curl). Carefully fold the whipped cream into gelatin mixture
along with marshmallows and pecans.
Carefully spoon mixture into an 8" x 8" x 2” inch baking pan;
cover and freeze for 6-8 hours, or until firm.
To Serve: Let frozen dessert stand at room temperature for
10 minutes. Cut into squares or slices.