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*
!