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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 1, 1998)
The INDEPENDENT, July 1,1998 Recipe changes for county fair b a kin g c o n te s t Errors in the Coumbia Coun ty Fair Exhibitors Handbook will create a sour taste for en trants in the Baked Goods Divi sion of the Fair, unless they make the following corrections in the County Fair Baking Con test: 1. The Honey of a White Cake Recipe is to be used for the contest rather than the Ore gon Potato Cake recipe. 2. The Lemony Cake Filling Recipe uses 3/4 cup of mild fla vored honey. 3. The recipe for the Cake Frosting is incomplete and should be as follows: 1 cup milk 2 tbl. cornstarch 1 cup granulated sugar 1/2 cup butter 1/2 cup shortening 1/2 tsp. vanilla 1/2 tsp. almond extract 1/4 tsp. salt Combine milk and corn starch in saucepan and cook over medium heat until thick ened. Remove mixture from heat and cool. Combine sugar, shortening, butter, vanilla, al mond extract, and salt, and add to cornstarch mixture; cream until smooth. When as sembling cake, spread filling on bottom cake layer, add top layer, and frost. Call the Fair Office at 397-4231 for more information. Page 7 TEX-MEX TURKEY AND RICE SALAD Cookin' with Gladys By Gladys Sharar July brings on barbecues and picnics, so make a nice salad to serve with your favorite meat. Enjoy either of these salads. BEAN SALAD WITH SALSA 1/3 c. green onions, sliced 3/4 c. salsa 1/3 c. French or Italian dressing 1 (8 oz) can whole kernel corn, drained 1/2 c. jicama, peeled and chopped, or water chestnuts- 3 (15-16 oz) cans beans (red kidney, garbanzo, black or com bination), rinsed and drained In a large bowl, combine beans, corn, jicama or water chest nuts, and onions. For the dressing, combine salsa with French or Italian dress ing. Pour over vegetables and toss gently to coat. Cover and refrigerate 2 to 24 hours. Toss before serving. MEXICAN COLESLAW 1 c. oil 1 tsp. salt 1/8 tsp. garlic salt dash red pepper 1/8 tsp. black pepper 1 tb. sugar 6 stalks celery, sliced 1 bunch green onions, minced 1 head cabbage, shredded 1 green bell pepper, minced 1 c. garlic flavored wine vinegar 2 (15 oz.) cans kidney beans, rinsed and drained Combine kidney beans with oil, vinegar, salt, pepper, garlic salt, sugar and red pepper; set aside. In large bowl, toss cabbage, celery, green pepper and green onions. Stir in kidney bean mixture and chill; stirring once or twice. z 'U/elotune. fiocJz, PatoA. Cj/und! ^)->iO4n y a m Gku/tck 1 tb. oil 1 tb. water 1 tsp. chili powder 1 tsp. dried oregano 1 tsp. ground cumin 1/2 c. celery, diced 2 c. cooked rice 2 tbs. cilantro, chopped 1/2 tsp. hot pepper sauce 12-16 Boston lettuce leaves 1/2 c. red bell pepper, diced 1/2 c. frozen corn kernels, thawed 1-1/2 c. turkey or chicken, cooked and shredded Mix turkey or chicken, rice, corn, celery and red pepper in a two-quart bowl. In a small bowl, combine cumin, chili powder, oregano, oil, water, hot pepper sauce and chopped cilantro. Pour over turkey or chicken mixture and toss until well combined. Chill at least four hours or overnight. Stir well before serving; adjust seasonings and hot sauce. To serve: arrange lettuce leaves on a serving platter. (If desired, warm salad in microwave oven on medium power.) Spoon salad into center of platter. FROZEN STRAWBERRY MARGARITA PIE Crust: 1/3 c. butter, melted 1 c. finely-crushed pretzels 3 tbs. sugar Filling: 1/2 c. sugar 1/2 c. water 1 c. strawberry lowfat yogurt 1/4 c. orange juice 3 c. strawberries, hulled (reserve 4) 2 (1/4 oz.) envelopes unflavored gelatin 1 c. frozen lite whipped topping, thawed 1 (6 oz.) can frozen limeade concentrate, slightly thawed Heat oven to 350°. In a medium bowl combine all crust ingre dients. Press onto bottom and up sides of a 9-inch pie pan. Bake for 8 to 10 minutes or until lightly browned. Cool completely. Meanwhile, in a small saucepan sprinkle gelatin over water; let stand 5 minutes to soften. Cook over medium heat until gelatin is dissolved (1 to 2 minutes). In food processor bowl or a 5-cup blender container, puree strawberries. Add gelatin mixture, sugar, orange juice, yogurt and limeade. Process until well mixed. Cover; refrigerate until mixture mounds when dropped from spoon, about 45 to 60 minutes. Spoon into prepared crust. Freeze until firm (6 hours or overnight). Garnish pie with strawberry slices and whipped topping. Let stand at room temperature 20 to 30 minutes before serving. LUSCIOUS BERRIES WITH CUSTARD SAUCE 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 Services: Adult Prayer & Children’s Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Afternoon Worship 2:00 p.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 Tuesday Service: All Family Bible Study, 7:30 p.m. Every Second Sunday, the 2:00 p.m. Worship is replaced by a Fellowship Meal following the 11 a.m. service. A ssembly of G od Michael Jackson, Pastor 662 Jefferson Vernonia, 429-6353 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 C hurch of J esus C hrist of L atter D ay S aints 960 Missouri Avenue Vernonia, 429-8841 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. S eventh D ay A dventist Joel Stith, Pastor 410 North Street Vernonia, 429-6522 John Cahill, Pastor 952 Washington Avenue Vernonia, 429-1161 Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Evening Service 6:30 p.m. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Bible Study 6:00 p.m. Tuesday Prayer, 7:00 p.m. S t . A ugustine (C anterbury ) E piscopal C hurch Every Wednesday: Ladies' Bible Study, 9:15 a.m. Children's Choir 3:00 p.m. Family Bible Study, 6:30 p.m. Visitation, Monday 7:00 p.m. Bible Study, Wednesday 7:00 p.m. The Rev. Robert Grafe, Vicar 960 Missouri Vernonia 429-3700 Qnviisud bo bJoAAJiip w ith QJ jou Mass Sundays 10:00 a.m. Reconciliation 9:30-9:45 a.m. or by appointment F irst C hristian C hurch F irst B aptist C hurch Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 429-1941 HOT FUDGE SUNDAE CAKE Fr. Ron Millican Pastoral Administrator Lani Vandehey Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 429-7151 Women's Bible Study, 1st & 3rd Mon. 7:00 p.m. Women’s Ministry, Alternate Wed. 7:00 p.m. joab Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. Sunday Services, 9:30 a.m. ..1 In a 2-quart saucepan cook whipping cream over medium heat until it just comes to a boil (6 to 8 minutes). Remove from heat. Meanwhile, in a small bowl combine sugar and cornstarch; set aside. In medium bowl with wire whisk, stir egg yolks until creamy. Add sugar mixture and stir until very smooth. Gradually whisk hot whipping cream into beaten egg yolk mixture. Return to saucepan; stir in vanilla. Cook over medium heat, stirring con stantly, until custard is thick enough to coat back of a metal spoon (3 to 4 minutes). (Do not boil because egg yolks will curdle.) Serve warm or cool over fresh berries. Makes about 2 cups, should yield 8 servings. S t . M ary ' s C atholic C hurch Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Service 6:00 p.m. S'.*-' 1/2 c. sugar 4 egg yolks 1 tb. cornstarch 2 tsp. vanilla 1-1/2 c. whipping cream Fresh raspberries, strawberries and blueberries > /. /• » ft«*? r 4 .1 * a c . . 1 pkg. fudge cake mix 1/2 gallon brick vanilla ice cream Fudge Sauce: 1-3/4 c. sugar 1/4 tsp. sail whipped cream 1/4 c. butter or margarine 1-1/2 tsp. vanilla extract 1 can (12 oz.) evaporated milk maraschino cherries for garnish 4 squares (1 oz. each) unsweetened chocolate Preheat oven to 350°. Grease and flour a 13x9x2-inch pan. Prepare, bake and cool cake following package directions. Remove cake from pan. Split cake in half horizontally. Place bottom layer back in pan. Cut ice cream into even slices and place evenly over bottom cake layer, using all the ice cream. Place remaining cake layer over ice cream. Cover and freeze. Sauce: Combine evaporated milk and sugar in medium saucepan. Stir constantly on medium heat until mixture comes to a rolling boil. Boil and stir for one minute. Add unsweetened chocolate and stir until melted. Beat over heat until smooth. Remove from heat; stir in butter, vanilla extract and salt. Cut cake into serving squares. Spoon hot fudge sauce on top of each cake square. Top with whipped cream and garnish with maraschino cherry. « «
