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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Aug. 6, 1997)
*. w- » A. * * * t 'f s . Th» INDEPENDENT, August 6,1997 Makayla R. Adams B y Gladys Sharar Makayla Renae Adams was born June 23, 1997, at Tuality Hospital in Hillsboro, to Stacy and Lawrence Adams of Forest Grove. She weighed 6 lbs. 15 oz. and was 19 inches long. Grandparents are Lanny and Judy McDonald of Ver nonia, and Larry and Deanna Adams of Tigard. Great-grandparents are Ruby McDonald and Warren and Violet Aldrich, all of Ver nonia, and Genevieve Taylor of Portland. ,,mE w 'V° ne,'S c° " cemed whh calories' ,at' cholesterol and sodi- wTinH !, L S,udles indica,e many Americans are over weight and our diet is loaded with too much fat and too manv catones. It doesn’t have to be that way. We can watch out for f2t and calones and still enjoy good food yoti X l S ,Or OUWOOr 000M"«’ ,hal ha'P TURKEY KABOBS 3 ears com, cut into 1-inch pieces 2 med. zucchini, cut into 3/4-inch pieces 2 red bell peppers, cut into 1-inch cubes 2 turkey tenderloins (about 1 lb.), cut Into 1-inch cubes 1/3 c. reduced-calorie Italian salad dressing Additional reduced-calorie Italian salad dressing \ l _________ . The Vernonia Oldtimers’ Picnic will be held Sunday, August 17, in Anderson Park, with a full contingent of Ver nonia residents, past and pre sent. This annual reunion brings together former schoolmates and former neighbors for a day of picnicking, conversa tion and reminiscing. This year, the just-pub lished book Vernonia - A Pocket in the Woods, by Dr. Ann Fulton, Professor of His tory at PSU, will be available. The book is the result of the Vernonia History Project a medium saucepan, over high heat, blanch com in boiling water for 1 to 2 minutes. Remove com from saucepan and plunge into cold water. In a large glass bowl, combine com, zucchini, peppers, turkey and 1/3 c. dressing. Cover and refrigerate 1 to 2 hours. Drain turkey and vegetables, discarding marinade. Alternately thread turkey cubes and vegetables on skewers, leaving 1/2 inch space between turkey and vegetables. On outdoor charcoal grill, cook kabobs 18 to 20 minutes, brushing with additional dressing. Turn skewers after first 10 minutes. Makes 8 kabobs, or 4 servings. Per serving (2 kabobs): calories, 218; fat, 4g.; cholesterol, 70 mg.; sodium, 381 mg. In INDONESIAN SATAY WITH SPICY PEANUT SAUCE Vernonia Oldtimers’ Picnic scheduled for Aug. 17th T U » Pag« 7 headed by Fulton, who has gathered information and conducted interviews, assist ed by Robb Wilson, curator at Columbia County Museum. Dr. Fulton will attend the picnic to sign copies of the book. 1/4 c. lime juice 2 cloves garlic, minced 1 tsp. grated lime peel 1/2 tsp. ground ginger 1/2 tsp. ground red pepper 4 boneless, skinless chicken breasts (about 2 lbs.), cut into strips Combine lime juice and peel, garlic, ginger and pepper; pour over chicken. Cover; refrigerate 1 hour. Drain. Prepare coals for grilling. Thread chicken on individual skewers. Place on greased grill over hot coals. (Coals will be glowing.) Grill, uncovered 3 to 5 minutes on each side or until tender. Serve with Spicy Peanut Sauce. SPICY PEANUT SAUCE Vernonia Preschool Registration Friday, Aug. 15,1996, 6:00-8:00 p.m. 627 Adams Avenue (Behind WOEC) A9eF X 5^ , b e f3 ' yrS O ldbyS eP t 1 and be toilet-trained For more information, call 429-4900 or 429-6132 Church Directory F irst C hristian C hurch Joel Stith, Pastor 410 North Street Vernonia, 429-6522 Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Evening Service 6:30 p.m. Every Wednesday: Ladies' Bible Study, 9:15 a.m. Children’s Choir 3:00 p.m. Family Bible Study, 6:30 p.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. A ssembly of G od Michael Jackson, Pastor 662 Jefferson Vernonia, 429-6353 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. Children’s Sunday School Thursday Service 7:00 p.m. Youth Ministry Value Builders for Kids C hurch of J esus C hrist of L atter D ay S aints Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 429-7151 F irst B aptist C hurch John Cahill, Pastor 952 Washington Avenue Vernonia, 429-1161 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Bible Study 6:00 p.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. Visitation, Monday 7:00 p.m. Bible Study, Wednesday 7:00 p.m. V ernonia E vangelical B ible C hurch G race R eformed B aptist C hurch Grant Williams, Pastor 957 State Avenue Vernonia, 429-6790 D.J. Dickey, Pastor Grant & North Streets Vernonia, 429-1919 or 429-8720 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Children's Church w/Nursery Evening Fellowship 6:00 p.m. Nurseiy Care Prayer Meeting, Wed. 7:00 p.m. Bible Studies, Wed. 7:00 p.m. Sunday School 10:00 a.m. Adult Prayer Hour 10:00 a.m. Morning Worship 11:00 a.m. Afternoon Worship 2:00 p.m. Wed. Bible Study, 7:00 p.m. S eventh D ay A dventist S t . M ary ' s C atholic C hurch Fr. Ron Millican Pastoral Administrator Lani Vandehey 960 Missouri Avenue Vernonia, 429-8841 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. Mass Sundays 10:00 a.m. Reconciliation 9:30-9:45 a.m. or by appointment S t . A ugustine (C anterbury ) E piscopal C hurch The Rev. Robert Grafe, Vicar Unvuuuda ( M a o /n s y ^ u 960 Missouri Vemonia 429-3700 Sunday Seivices, 9:30 a.m. 1 pkg. (8 oz) cream cheese, cubed 1/2 c. milk 3 tbs. peanut butter 2 tbs. brown sugar 1/2 tsp. ground cinnamon 1/8 tsp. ground red pepper Stir ingredients in small saucepan over low heat until smooth. Per serving: calories, 130; fat, 8mg.; cholesterol, 35mg.; sodi um, 85mg. SCALLOP KABOBS 1/4 c. lemon juice concentrate 1/2 red, yellow or green bell pepper cut into bite-sized pieces 8 oz. zucchini, cut into chunks 2 small onions, cut into wedges 1 clove garlic, finely chopped 1 lb. sea scallops 1 tsp. dried oregano 1/2 tsp. dried basil 2 tbs. vegetable oil 1/4 tsp. salt In a shallow dish, combine lemon juice, oil and seasonings; add scallops. Cover; marinate in refrigerator for 2 hours, stirrinq occasionally. Remove scallops from marinade; discard marinade. Thread scallops and vegetables alternately onto 8 skewers. Grill or broil as desired, basting frequently with additional lemon juice Per serving: calories, 213; fat, 8mg.; cholesterol, 37 mg sodi um, 255mg. * CHEESE DANISH 1 ! ? * s.uga£ 1 tsP- ground cinnamon 5 (6-7 in.) flour tortillas 1 c. cold skim milk 1 square semi-sweet chocolate 2 c. thawed light whipped topping 1 pkg. sugar free, instant vanilla pudding (4-serving size) 1 pkg. (8 oz) light pasteurized process cream cheese Preheat oven to 350 degrees. Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 tsp. suqar- cinnamon mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edge of each wedge in bottom of muf- in cup, overlapping the sides. Bake 10 minutes or until liqhtlv browned and crispy. Cool. y Pour milk into a large bowl. Add pudding mix; beat at low speed with electric mixer until well blended, 1 to 2 minutes. Beat in cream cheese at medium speed until smooth. Gently stir in whipped topping. Refrigerate at least 1 hour. To serve, fill each tortilla shell with a scant 3 tbs. cheese mix ture using pastry bag or spoon. Place chocolate in small plastic sandwich bag or self-closing bag. Microwave on high about 1 minute or until chocolate is melted. Fold top of bag tightly; snip off one corner (about an inch). Hold bag tightly at top; drizzle choco late through opening, over prepared Danish. Refrigerate until chocolate sets. Makes about 20 Danish. P ot serving: calories, 90; fat, 4mg.; cholesterol, 4mg.; sodium 180 mg.
