The INDEPENDENT, December 3, 1997
On Monday, Dec. 1, the
tenth annual World AIDS Day
was commemorated around
the world and in Columbia
County.
Local observances, in keep
ing with this years’ theme Give
Children Hope In A World With
AIDS, were coordinated by the
county’s public health AIDS
Prevention Team (APT).
Events included information
al displays at the St. Helens
Book Shop and Columbia Cen
ter. The APT provided red
awareness ribbons for busi
nesses to offer to employees to
wear, and a banner was on dis
play across Hwy. 30 south of
Scappoose Fred Meyer.
According to the Oregon
Health Division, 23 people in
Columbia County have been
reported with AIDS, and 63
percent of them have died.
“The aim of World AIDS Day
is to increase understanding of
the magnitude of the HIV/AIDS
epidemic,” said APT outreach
coordinator Graci Slosky. “The
problem has reached global di
mensions and continues de
spite new hope in treatment.
This event stressed action and
sound policies to prevent HIV
transmission, and to minimize
the impact on children, their
families and their communi
ties.”
Counseling and testing are
available at Columbia County
Public Health, 1-800-244-4870
or (503) 397-4651 for informa
tion.
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.
By Gladys Sharar
YULETIDE SIGNS
Rushing and bustling, Secrets and glee,
Shopping and baking, Trimming the tree;
Practicing carols, Cards from those dear,
Anticipation — Christmas is near!
Pageants, cantatas, Candle’s gold beam,
Feasting and presents, Tall fir agleam;
Visiting, worshipping, Angels bent near,
Birthday celebration — Christmas is here!
CLAM CHEESE BALL
1/4 c. sour cream
1/2 tsp. pepper
1 tb. chopped parsley
1/2 tsp. garlic powder
1/2 c. Parmesan cheese
1 (80 oz.) pkg. cream cheese
1 (6-1/2 oz.) can minced clams, well drained
In a small mixer bowl, beat cream cheese and sour cream until
fluffy. Stir in drained clams, pepper and garlic powder. Cover; chill
about 1 hour. Shape into ball.
In small bowl combine Parmesan cheese and parsley. Roll ball
in Parmesan mixture. Cover; chill several hours to blend flavors.
Garnish as desired. Serve with assorted crackers.
APPLESAUCE CRANBERRY MOLD
1/2 c. orange juice
1/2 c. boiling water
1 c. applesauce
2 tbs. grated orange peel
1 c. diced celery
2 apples, cored and diced
1 c. chopped walnuts
1 orange, peeled and diced
2 envelopes unflavored gelatin
1 can (16 oz.) whole-berry cranberry sauce
Soften gelatin in juice. Add boiling water and stir to dissolve;
cool. Mix all other ingredients and add to gelatin mixture. Pour
into a greased 2-quart mold and refrigerate several hours.
Unmold.
Makes 6 to 8 servings.
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
Sacrament Meeting, Sunday 10 a.m.
Sunday School & Primary 11:20 a.m.
Relief Society, Priesthood and
Young Women, Sunday 12:10 p.m.
Women's Fellowship, 2nd & 4th
Wednesdays, 1:30 p.m.
John Cahill, Pastor
952 Washington Avenue
Vernonia, 429-1161
F irst B aptist C hurch
A ssembly of G oo
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.
G race R eformed B aptist
C hurch
D.J. Dickey, Pastor
Grant & North Streets
Vernonia, 429-1919 or 429-8720
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.
BLACKBERRY CINNAMON BREAD PUDDING
4 eggs, lightly beaten
3/4 c. sugar
1 tb. vanilla
2 c. half-and-half
1 c. milk
4 c. fresh blackberries
1/2 c. sugar combined with 1 tb. cinnamon
1 loaf white bread, crusts removed, cut into bite-sized pieces
Glaze:
7 egg yolks, lightly beaten
2 c. heavy cream
1 c. sugar
1/2 tb. vanilla
By Louise Pugh Corder
Every Wednesday:
Ladies' Bible Study, 9:15 a.m.
Children’s Choir 3:00 p.m.
Family Bible Study, 6:30 p.m.
Michael Jackson, Pastor
662 Jefferson
Vernonia, 429-6353
Page 7
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Bible Study 6:00 p.m.
Visitation, Monday 7:00 p.m.
Bible Study, Wednesday 7:00 p.m.
S eventh D ay A dventist
Roger Kruger, Pastor, 397-6883
2nd Ave. and Nehalem S t
Vernonia, 429-1941
Sabbath School 9:15 a.m.
Morning Worship, 11:00 a.m.
V ernonia F oursquare C hurch
Pastor Paul Pastor
850 Madison Avenue
Vernonia, 429-1103
Sunday Worship Services 10:30 a.m
Children’s Sunday School
Wednesdays 7:00 p.m.
Evening Service
Youth Ministry
Children's Ministry
Nursery Available
Men’s Ministry 7:45 a.m.
3rd Saturday, each month
V ernonia E vangelical
B ible C hurch
Grant Williams, Pastor
957 State Avenue
Vernonia, 429-6790
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.
Preheat oven to 350° and lightly grease a 9 x 13-inch pan.
In a medium bowl, combine the eggs, 3/4 c. sugar and vanil
la, stirring well. Add the half-and-half and milk and stir to com
bine. Set aside.
Place one layer of bread pieces on the bottom of the prepared
pan. Top with a layer of fresh blackberries and sprinkle with cin
namon-sugar mixture.
Repeat this procedure three times, ending with a layer of
bread on the top. Pour custard mixture over, soaking through the
layers. Bake at 350° for 45 to 50 minutes, until golden brown. Top
with glaze (directions follow) and serve.
Glaze:
Combine egg yolks and sugar in a double boiler over medi
um-high heat. Slowly stir in the heavy cream and stir constantly
until it begins to thicken, about 5 minutes. Let cool and stir in
vanilla. Spread over bread pudidng.
Makes 16 servings.
Approximate values per serving: 370 calories, 19 g. fat, 193
mg cholesterol, 42 g carbohydrates, 182 mg sodium, 47 percent
calories from fat.
I’ve really enjoyed making trifles of late. They are an easy
dessert and ever so good. Here are a couple I like.
TEMPTING APPLE TRIFLES
1/2 c. skim milk
1-1/2 tsp. cornstarch
4-1/2 tsps. brown sugar
1 egg white
1/2 tsp. oil
1/2 tsp. vanilla
1/2 tsp. rum extract
2 tbs. raisins
1/2 tsp. ground cinnamon
1 c. 1/2-inch angel food cake cubes, divided
1/4 c. unsweetened apple cider, divided
1 c. peeled and chopped Golden Delicious apples
Custard: Combine milk and cornstarch in small, heavy
saucepan; stir until cornstarch is completely dissolved. Add
brown sugar, egg white and oil; blend well. Slowly bring to a boil
over medium-low heat until thickened, stirring constantly with
whisk. Remove from heat; stir in vanilla and 1/4 tsp. rum extract.
Set aside; cool completely.
Combine 2 tbs. cider, raisins, and cinnamon in medium
saucepan; bring to a boil over medium-low heat. Add apples and
cook until apples are fork-tender and all liquid has been
absorbed, stirring frequently. Remove from heat and set aside.
To Assemble: Place 1/4 c. cake cubes in bottom of a trifle dish.
Combine remaining 2 tbs. of cider and 1/4 tsp. rum extract in
small bowl; mix well. Spoon 1-1/2 tsp. cider mixture over cake.
Top with one-quarter of custard, then 1/4 cup cooked apple mix
ture. Repeat layers. Serve immediately.
ALL-AMERICAN PINEAPPLE AND FRUIT TRIFLE
1 fresh pineapple
1 (10") angel food cake
1/3 c. cream sherry
1 c. frozen raspberries, thawed
1 c. frozen sliced peaches, thawed
1/2 c. frozen whipped topping, thawed
1 c. frozen strawberries, thawed and sliced
1 pkg. (40 serving size) vanilla flavor, sugar-free instant pud
ding and pie filling mix
S t . M ary ' s C atholic C hurch
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, 9:30 a.m.
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
Twist crown from pineapple. Cut pineapple in half lengthwise.
Refrigerate one half for another use, such as fruit salad. Cut fruit
from shell. Cut fruit into thin wedges. Reserve three wedges for
garnish; combine remaining pineapple with peaches and berries.
Cut cake in half. Freeze one half for another use. Tear remain
ing cake into chunks. Prepare pudding mix according to package
directions.
In a 2-quart serving bowl arrange half of cake chunks, sprinkle
with half of sherry. Top with half each of the fruit mixture and pud
ding; repeat layers. Cover, chill 1 hour or overnight.
Just before serving, garnish with whipped topping and
reserved pineapple wedges.
Makes 8 to 10 servings.