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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Jan. 7, 1998)
The INDEPENDENT, January 7, 1998 By Larry Doppke ** By Gladys Sharar In December, little children from Vernonia Head Start en tertained the seniors with their sweet young voices, singing Christmas carols. I’m sure it brought back fond memories of a time gone by, when our own children sang to us and each one tried to out-do the other. We don’t have the Head Start children’s names, but we want to thank them for their gift to us, their voices, it was wonderful. Christmas dinner at the Se nior Center on Dec. 19th was a great success. The work of the following volunteers was ap preciated: Jamie and Gary Peura, Eric and Pat Olson, Tru- di Magoff, Margaret Berndt, Bobby Harmon, Shirley Torres, Eldonna Williams, Nellie Tip- ton, Tessie Aldrich, Pat Olando, Dan Olando, Mary and Larry Doppke, Nellie Gregg, Clau dine East and Carol Davis. Etta Russell coordinated the event and Willie Brewer kept track of How quiet the forest with snow on the ground, This blanket of white seems to muffle all sound. Green branches are laden with ice and with snow, There’s a feeling of peace wherever you go. registration. It has come to our attention that a thank you is long over due to Jim Webster Brunsman and his brother, Dick Brun sman. They fish in Alaskan wa ters, and have been donating a salmon every year for the last ten years. This year they gave the center a 35 pound salmon. On behalf of the Senior Center, we thank you ever so much; it was enjoyed by all. Longtime volunteers Gerald and Etta Russell retired from the Center at the end of 1997. Gerald began volunteering at the Center in 1985, after re tiring from the Post Office. In 1986 Etta joined him, and served many years as Nutrition R etirem en t R esid en ce An Alzheimer's Specialty Home Licensed • Class-II DON FOSTER • OWNER/MANAGER 16941 Timber Rd. East • Vernonia, OR 97064 • (503) 429-1152 Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Evening Service 6:30 p.m. C hurch of of J esus C hrist 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. Every Wednesday: Ladies' Bible Study, 9:15 a.m. Children’s Choir 3:00 p.m. Family Bible Study, 6:30 p.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 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. 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. F irst B aptist C hurch 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 St. Vernonia, 429-1941 Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. The thoughts and the feelings you gather from here, Will help to refresh you the rest of the year. By Phillis Millard Chairperson. They were honored as Se nior King and Queen one year, and Etta was Queen of the My Fair Lady pageant in 1991. “We have made so many friends through the years,” Gerald said. “We are not say ing goodbye, but just so-long until we meet again.” Those folks wishing to share appreciation day with Gerald and Etta are invited to the noon meal on January 14th. Please reserve your spot by calling 429-3912. In lieu of gifts, a do nation to ColCo Transportation is suggested. Doll Club, 3rd Wednesday of the month, 1:00-3:00 Quilting every Monday, 10:00 a.m.-2:00 p.m. Women’s Aglow, 3rd Tues day, 7:00 p.m. Games every Thursday, 1:00 p.m.-4:00 p.m. Hearing aid test, every 2nd Friday. This is for everyone, not only Seniors. Foot care is available for $6.00. Check at the Center for date, it could vary. .l l l l l l l Joel Stith, Pastor 410 North Street Vernonia, 429-6522 Little friends of the forest leave prints everywhere, They love the bright sun and the clear bracing air. So bundle up warmly and go for a stroll, A walk in this place will be good for the soul. Woods In White River F irst C hristian C hurch Page 7 ___ 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. 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. CHILI WITH TORTILLA DUMPLINGS 1 med. onion, chopped 2 cloves garlic, minced 1 tb. cooking oil 2 lbs. ground beef 1 can chicken broth 2-3 tbs. chili powder 1 tsp. ground cumin 1 tsp. dried oregano 4 flour tortillas (7 inch) 1/2 tsp. salt 1 can (28 oz.) diced tomatoes, undrained 2 cans (15.5 oz. each) kidney beans, drained and rinsed In a 3 quart saucepan, over med-high heat, saute onion and garlic in oil for three minutes. Add beef; cook until browned, about six minutes. Drain. Add the kidney beans, tomatoes, broth and spices; bring to a boil. Reduce heat, cover and simmer for 50 minutes. Halve each tortilla and cut into 1/4-inch strips. Gently stir into soup; cover and simmer for 8 to 10 minutes or until tortillas are softened. Serve immediately. Here are a couple of recipes requested for wild game. BARBECUED VENISON 3 cloves garlic 2 onions, sliced 1 can (12 oz.) beer 3 bay leaves salt and pepper to taste 2 c. Barbecue Sauce (recipe follows) 2-3 lbs. venison round, leg or rump roast Trim excess fat from venison. In a large bowl mix beer, garlic, salt and pepper, onions and bay leaves; add venison (marinade should cover meat). Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove venison and onions from marinade and place in crock pot. Pour one cup Barbecue Sauce over top. Cover and cook on low for 10 to 12 hours. Serve with remaining barbecue Sauce. BARBECUE SAUCE 3 tbs. butter 1 c. finely chopped onion 6 tbs. wine vinegar 3/4c. lemon juice salt and pepper to taste 3 tbs. Worcestershire Sauce 6 tbs. sugar 3/4 c. finely chopped celery 3 c. ketchup 2 tsp. liquid smoke 3 tsp. dry mustard In skillet, saute onion and celery in butter. Add to crock pot with remaining ingredients, cover and cook on low for 8 to 10 hours or on high for three to four hours, stirring occasionally. Makes five cups. Set aside to use on roast. VENISON STEW 1 whole clove garlic 1 bay leaf 1- 1/2 c. French dressing salt and pepper to taste 1/4 c. quick-cooking tapioca 1 Ig. onion, coarsely chopped 3 stalks celery, cut into 1-inch pieces 2- 3 lb. venison, cut into 1-inch cubes 1 can (16 oz.) whole tomatoes, mashed 2 carrots, pared and cut into 1-inch pieces 1 sm. green pepper, seeded and coarsely chopped Marinate cubed venison in French dressing for 12 to 24 hours in refrigerator. Drain off salad dressing and place venison in crock pot. Stir in remaining ingredients. Cover and cook on low for eit- ght to 10 hours. Serves six to eight. SWISS VENISON 1 Ig. onion, sliced 1 can water salt, pepper to taste 4 tbs. cooking oil le a n (14.5 oz.) tomatoes flour 4 venison chops or 2 venison rounds or by appointment Salt, pepper and flour the meat. Brown sides in cooking oil Add onion slices, tomatoe s and water. Simmer about 45 minutes. Serve with rice. ;
