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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Oct. 1, 1997)
Women’s Aglow changes dates Would you like to learn to live in victory? If you, or those you love, need practical ideas or help to become a winner in current trials and battles, be sure to attend Women’s Aglow, Tuesday, October 21, said spokesperson Pam Greene. Glenna Fissell, Aglow’s Area Board VP, will share how to battle the darkness in our lives and be victorious. Fissell, a sensitive, gifted teacher, has spoken on TV and radio, and at conferences in many states and countries. Her mix of wis dom, discernment, laughter and tenderness has touched many hearts. Aglow is a unique group... by women and for women, with an emphasis on caring hearts, supportive friendships and women with hope, despite the problems of life. Starting this month, Aglow meets on the third Tuesday of each month instead of the fourth Monday. “Bring a friend, you’ll be glad you came,” said Sandy Welch. “We welcome all ladies 13 and older to an evening of good food, fun, fellowship and music. These are special times and you will leave re freshed and victorious.” ZESTY HOMEMADE HORSERADISH SAUCE By Gladys Sharar STALLING FOR FALL I love this quiet month we call October When nature paints the hills with red and gold And the busy growing season of the summer Is winding down and finally placed on hold. I like to see the piles of yellow pumpkins When the bounty of the year is gathered in And know the inner joy of tasks completed As apples and potatoes fill the bin. I need this little pause between the seasons To unbend before I set another goal To feel as peaceful as the sleeping garden This time of respite for the earth and soul! Shirley A. Harvey As we say good-bye to summer this month, say hello to Autumn. Along comes all those vegetables and fruits we have been waiting for, such as apples, pears, cramberries, parsnips, sweet potatoes, winter squash, cabbage, pumpkin, and on, and on... TWICE-BAKED SWEET POTATOES 6 Ig. sweet potatoes 6 tbs. margarine 1/4 c. packed brown sugar 1/4 tsp. ginger 1/4 c. orange juice 1/4 c. flour 1/4 tsp. cinnamon 1/4 c. chopped pecans Pierce potatoes with a fork. Bake at 375° for 40 to 60 minutes, or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a 1/4-inch shell. Place pulp in a large bowl. Add orange juice. Melt 3 tbs. margarine; add to pulp and beat until smooth. Stuff potato shells with pulp mixture. Place in ungreased 15 x 10-inch baking pan. In a small bowl, combine flour, brown sugar, cinnamon and ginger. Cut in remaining margarine until crumbly. Stir in pecans. Sprinkle over potatoes. Bake at 350° for 20 to 25 minutes or until golden and heated through. 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. 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 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. Nursery 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. S t . M ary ' s C atholic C hurch Fr. Ron Millican Pastoral Administrator Lani Vandehey 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 960 Missouri Avenue Vernonia, 429-8841 Mass Sundays 10:00 a.m. Reconciliation 9:30-9:45 a.m. or by appointment Wed. Bible Study, 7:00 p.m. 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 XX) p.m. S t . A ugustine (C anterbury ) E piscopal C hurch The Rev. Robert Grafe, Vicar J /u t ChuAchaA jo f UtoAnanjua Ufahcanta Q/ joju Place all ingredients in a blender container; process until fine. Transfer to a saucepan. Cook and stir over low heat until heated through; do not boil. Store in refrigerator. Makes about 1-1/3 cups. CREAMY NOODLES AND CABBAGE 6 tbs. margarine 1 tbs. flour 2 c. light cream 1 med. onion, chopped 1/4 tsp. each, salt & pepper 3/4 c. crumbled, cooked bacon 1 c. [4 oz.] shredded Parmesan cheese 1 pkg. [12 oz.] noodles, cooked & drained 1 small head cabbage, chopped [about 1 lb.] In a Dutch oven, melt margarine; add cabbage, onion, salt and pepper. Cook and stir until vegetables are crisp-tender, about 10 minutes. Combine cream and flour, add to vegetables; bring to a boil and boil for 1 minute. Stir in noodles and Parmesan cheese; mix well. Pour into serving dish and sprinkle with bacon. PRUNE CAKE 1-1/2 c. sugar 3 eggs 1 tsp. salt 1 tsp. cinnamon 1 tsp. vanilla 1c. cooked prunes, chopped 960 Missouri Vernonia 429-3700 Sunday Services, 9:30 a.m. 1 c. salad oil 2 c. flour 1 tsp. soda 1 c. buttermilk 1 c. chopped nuts Mix sugar, oil and eggs. Sift flour, salt, baking soda and cinna mon. Add alternately with buttermilk. Stir in nuts and prunes, then vanilla. Bake in greased 9 x 13-inch pan for 40 minutes at 350°. Leave in pan and cool slightly before adding sauce. Sauce for Prune Cake 1/2 c. buttermilk 1 c. sugar 1 tb. dark corn syrup 1/2 tsp. baking soda 1/2 c. butter or margarine 1 tsp. vanilla Start cooking sauce about 10 minutes before cake is finished. Cook in the top of a double boiler, over boiling water, for 7 min utes. Cool both cake and sauce for about 5 minutes, then pour sauce over cake. Sauce will soak into cake in a little while. John Cahill, Pastor 952 Washington Avenue Vernonia, 429-1161 S eventh D ay A dventist Women’s Bible Study, 1st & 3rd Mon. 7:00 p.m. Women's Ministry, Alternate Wed. 7:00 p.m. 1/2 c. half and half cream 1/4 c. vinegar 1 tbs. brown sugar 2 tsps. prepared mustard 1 tsp. salt 1/4 tsp. pepper 1 c. chopped, peeled, horseradish root APPLE BREAD 3 c. flour 2 tsps. cinnamon 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 c. vegetable oil 2 c. sugar 2 eggs, beaten 1/2 tsp. vanilla 1 c. broken walnuts 2 c. coarsely chopped peeled apples In a large bowl, combine flour, cinnamon, baking soda, baking powder and salt. Set aside. Combine oil, sugar, eggs, vanilla and apples; stir into dry ingredients. Add walnuts. Divide mixture between two greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 40 to 45 minutes or until breads test done. Cool for 10 minutes on wire rack before removing from pans. APPLE PECAN COFFEE CAKE 1/2 c. shortening 1-1/2 c. sugar 3 c. flour 1 tsp. baking soda 1 c. buttermilk 2 med. apples, peeled 1/2 c. butter, softened 2 eggs 2 tsps. baking powder 1/4 tsp. salt thinly sliced In a mixing bowl, cream shortening and butter. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Spoon half of batter into two greased and floured 9-inch cake pans. Arrange apple slices over batter; top with remaining batter. Prepare topping. Topping 1/2 c. flour 1/2 c. sugar 1-1/2 tsps. cinnamon 3 tbs. butter 1/2 c. coarsely chopped pecans Combine flour, sugar and cinnamon. Cut in butter; stir in pecans. Sprinkle evenly over cake batter. Bake at 350° for 45 minutes or until cake tests done with a wooden pick. *
