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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Jan. 1, 1997)
C olum bia C ounty United Way exceeds campaign goal Through Dec. 20, United Way of Columbia County has received $235,897 in pledges and cash, 2.6 percent above the 1996 campaign goal of $230,000, according to exec utive director Suzanne Arnits. ‘This represents a 5.5 per cent increase over the 1995 campaign total of $223,500,” Arnits said, “and we have one major employee campaign, plus a number of other reli able revenue sources yet to report. As in previous years, I expect to have the final tally in late January,” she added. “The volunteers, donors, employers and agencies have done an incredible job toward making this year’s campaign such a success, said 1997 Volunteer Cam paign Chair Sandy Goff. “I can’t thank everyone enough for their support.” Donations are being ac cepted through January. Agency requests for a United Way grant are due in late Jan uary. Send contributions to United Way of Columbia County, 71762 Columbia Riv er Hwy, Suite 6, Rainier 97048, or call 503-556-3614. SOUPS 2 c. green split peas 2 qts. water 2-3 lbs. ham hocks 1 large carrot, cut in chunks 1 lg. onion, chopped 2 stalks celery, chopped 1 bay leaf 10 peppercorns 4-8 sprigs parsley 1 clove garlic, smashed 1 tsp. thyme 1 tsp. salt, 1/2 tsp. pepper 1 lg. leek, white and part of green, cut up (optional) Soups have seven virtues: They satisfy hunger and They d o n 't m ake you thirsty. They help you sleep and Aid digestion. They never tease and A lw ays please; and Put color in its place O n each face. Aragon Proverb The long, cold, dark days of January are just the days for a good soup simmering on the stove to lift your spirits and tanta- lize your taste buds. PORK AND PARSNIP SOUP 2 tbs. shortening 6 c. water 4 tbs. butter 2 onions, peeled and sliced 4 tsps. salt 1/4 tsp. paprika 1/4 c. white rice, uncooked 2 eggs, beaten 1 tbs. vinegar 1/2 c. sour cream 2 med. carrots, peeled and sliced 1 large or 2 med. parsnips, peeled and sliced 1-1/4 lbs. pork shoulder, cut in 1" cubes white pepper to taste snipped parsley Joel Stith, Pastor 410 North Street Vernonia, 429-6522 Sunday School 9:40 a.m. Morning Worship 11:00 a.m. 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. A ssembly of Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Service 6:00 p.m. Women’s Bible Study, 1st & 3rd Mon. 7:00 p.m. Women’s Ministry, Alternate Wed. 7:00 p.m. F oursquare C hurch Pastor Paul Pastor 850 Madison Avenue Vernonia, 429-1103 Sunday Services Morning Worship 10:30 a.m. In response to a request, here is a basic French onion soup plus two variations for different occasions. 6 large yellow onions, peeled and thinly sliced 2 tbs. butter 1 tbs. olive oil 1 tsp. salt 1/2 tsp. sugar 6 c. beef stock 1/3 Ct dry white wine freshly ground black pepper r Sa^® ° nions in the butter and oil, in a large, heavy pan until limp. Add salt and sugar and stir well; cover pan and cook slowly for 15 minutes, stirring occasionally. Uncover pan, turn up heat and cook, stirring, until onions are an even golden brown about 15 minutes. Add beef stock and wine and simmer, partially covered for 30 minutes. Taste; add more salt if needed. Add pepper to taste. Ladle into warm bowls and serve at once. GRATINEED FRENCH ONION SOUP Preheat oven to 325 degrees 1 recipe FRENCH ONION SOUP 2 tsp. olive oil 6 slices French bread 6 ovenproof soup bowls 1 lb. gruyere, Swiss or parmesan cheese 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 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. On top of stove, heat French Onion Soup to just below boil ing. Grate cheese; set aside. Place bread on a cookie sheet. Brush tops with olive oil and place in oven. Bake for about 15 minutes. Turn and brush with olive oil and bake for another 15 minutes. When bread is completely dry and lightly browned remove from oven. Increase heat to 375 degrees. Ladle hot soup into bowls. Top with toasted bread and cover with grated cheese. Place in hot oven and bake for 15 minutes or until cheese is completely melted. You may turn on the broiler for a few minutes if you wish. Serve at once. F irst B aptist C hurch S t . M ary ’ s C atholic C hurch SOUFFLED FRENCH ONION SOUP John Cahill, Pastor 952 Washington Avenue Vernonia, 429-1161 Fr. Ron Millican Pastoral Administrator Lani Vandehey This dish has great eye-appeal and is good to serve for an elegant occasion. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Bible Study 6:00 p.m. 960 Missouri Avenue Vernonia, 429-8841 Visitation, Monday 7:00 p.m. Bible Study, Wednesday 7:00 p.m. Mass Sundays 10:00 a.m. Reconciliation 9:30-9:45 a.m. or by appointment G race R eformed B aptist G od Michael Jackson, Pastor 662 Jefferson Vernonia, 429-6353 FRENCH ONION SOUP ,n aJarge soup pot, brown pork cubes on all sides in shorten ing. Add water and bring to a boil, simmer for 1 hour. Skim off any foam that develops. ,n a skillet, melt butter, sauté onions until golden; set aside. Add salt, paprika, pepper, carrots, rice, parsnip and onions to f ° Ufzo u ng t0 3 00,1 again’ reduce heat and simmer. covered for 1 /2 hour or until meat and vegetables are tender. In a small bowl, beat eggs. Slowly add egg mixture to hot soup, stirring well. Remove soup from heat. Beat together the sour cream and vinegar and stir into hot soup. Ladle into bowls and garnish with snipped parsley. Serves 6 Church Directory F irst C hristian C hurch Soak peas in water overnight or for at least 8 hours. Add ham hocks and bring to a boil. Skim off foam and add carrots, onion, celery, leek, bay leaf, peppercorns, parsley, garlic, thyme, salt and pepper. Simmer, covered, over low heat until ham and peas are very tender, at least 3 hours. Cool slightly. Remove ham hocks, discard skin and bones; chop meat and return to pot. Optional: At this point I add 1 cup cream. Reheat and serve in bowls. V ernonia E vangelical B ible C hurch S eventh D ay A dventist Grant Williams, Pastor 957 State Avenue Vernonia, 429-6790 Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 429-1941 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. 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 Wednesday Service 7:00 p.m. (Mount yjou Sunday Services, 10:00 a.m. Preheat oven to 325 degrees. 1 recipe FRENCH ONION SOUP 2 tsps. olive oil 6 slices French bread 4 tbs. flour 4 tbs. butter 1/2 tsp. salt 1-1/2 c. milk 4 egg whites dash of cream of tartar fresh ground pepper 3/4 c. Gruyere or Swiss cheese, shredded 2 tbs. parmesan cheese, freshly grated 1 large ovenproof soup tureen or 6 individual, deep ovenproof soup bowls H Bring soup to boil, reduce heat to simmer. Place French bread on a cookie sheet. Brush tops with olive oil and place in oven. Bake for 15 minutes. Turn, brush with olive oil and bake again for 15 minutes. While soup is simmering, melt butter and blend in flour. Stir for a couple of minutes and slowly add milk. Cook, stirring con stantly, until thickened. Add 1/2 tsp. salt and pepper and 3/4 c. cheese; stir until well blended and cheese melts. Set aside. Beat egg whites until foamy, add cream of tartar and dash of salt. Beat until stiff; fold in cheese mixture. Pour hot soup into tureen or individual bowls. Top with toast ed French bread and carefully spread souffle mixture over bread so it touches the sides of the dish. Sprinkle with 2 tbs. parmesan ch e e se . Bake fo r 10 m inutes or un til top is puffed and golden.Serve at once. MMHRHVONP* !
