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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Jan. 5, 2000)
The INDEPENDENT, January 5, 2000 Page 7 n nti?, im.ii S enio rs o ffered refresher driving co u rse 55 A live If enough people are inter ested, the refresher driving class for older adults, 55 Alive, will be offered in Vernonia. Weldon Biller, a 55 Alive instructor from Forest Grove, will bring the class to Vernonia for a minimum of ten people. As many as 25 may take the class at one time. The eight-hour class will be given in two four-hour ses sions. Though usually present ed during daylight hours, it can also be given at night if that is a better time for enough peo ple. There is a $10 fee but many insurance companies give a discount for taking the class. Anyone interested in taking the course may either sign up at the Vernonia Senior Center, or call Biller at 357-7535. A New Year, A Fresh Start, A New Life! Cookin’ with Qladys HBBHHI I By Gladys Sharar The year 2000 has brought us into a new era. There will be lots of changes throughout the years. Maybe even in our slow cook ers. Slow cookers were introduced in the 1970s, and are finding renewed popularity in our lives today. As we face the hectic pace of today’s lifestyle, we will find this time-saving kitchen helper a much used item. Try one of these recipes this month and see how much time it saves you. SPARERIBS SIMMERED IN ORANGE SAUCE 4 lbs. country-style pork spareribs 2 tbsp. vegetable oil 1/2 tsp. ground cinna- 2 med. onions, cut into 1/4” slices mon 1 to 2 tbsp. dried chiles, seeded and chopped 1/4 tsp. ground cloves 2 cloves garlic 1-16 oz. can tomatoes, drained 1/2 c. orange juice 1/3 c. dry white wine 1/3 c. brown sugar 1/2 tsp shredded orange peel 1 to 2 tbsp. cider vine gar Cut meat into individual riblets. Heat oil in large skillet over medium heat. Add ribs; cook until browned on all sides, about 10 minutes, remove to plate. To the drippings add onions, chiles, cin namon and ground cloves. Cook until softened, about 3 minutes. Transfer onion mixture to slow cooker. Process tomatoes with juices and garlic in food processor or blender until smooth. Combine tomato mixture, orange juice, wine, sugar, orange peel and salt in slow cooker. Add ribs; stir to coat. Cover and cook on low 5 hours, or until ribs are fork-tender. Remove ribs to plates. Ladle out liquid to medium bowl and let stand five minutes. Skim and discard fat. Stir in vinegar, and serve over ribs. TEXAS-STYLE BARBECUED BRISKET Assembly of God 662 Jefferson A ven u e V em o n ia, O regon 429-6353 Mike Jackson - Pastor 1 beef brisket ( 3 to 4 lbs) 3 tbsp. Worcestershire sauce 1 tsp. black pepper 2 cloves garlic, minced Barbecue sauce (recipe follows) 1 tbsp. chili powder 1 tsp. celery salt 1 tsp. liquid smoke 2 bay leaves Trim excess fat from meat, cut to fit slow cooker. Place meat in resealable plastic food storage bag. Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and Church Di V ernonia C ommunity C hurch Grant Williams, Pastor 957 State Avenue Vernonia, 429-6790 S t . M ary ' s C atholic C hurch Fr. Tim Mockaitis, Priest-Moderator Pastoral Administrator Lani Vandehey 960 Missouri Avenue Vernonia, 429-8841 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 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. Mass Sundays 10:00 a.m. Reconciliation 9:30-9:45 a.m. or by appointment S eventh D ay A dventist N ehalem V alley B ible C hurch G race R eformed B aptist C hurch Roger Kruger, Pastor, 397-6883 2nd Ave and Nehalem St Vernonia, 429-1941 Jerry James, Pastor 500 California Ave Vernonia, 429-5378 Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. Sunday Services: Adult Prayer & Children’s Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Afternoon Worship 2:00 p.m. Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Wednesday Service 7:00 p.m. S t . A ugustine (C anterbury ) E piscopal C hurch F irst B aptist C hurch Tuesday Service: All Family Bible Study, 7:30 p.m. The Rev. Robert Grafe, Vicar 960 Missouri Vernonia 429-3700 D.J. Dickey, Pastor Grant & North Streets Vernonia, 429-1919 or 429-8720 Every Second Sunday, the 2:00 p.m. Worship is replaced by a Fellowship Meal following the 11 a.m. service. F irst C hristian -C hurch Joel Stith, Pastor 410 North St., Vernonia, 429-6522 Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Evening Service 6:30 p.m. Sunday Services, 9:30 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 Every Wednesday: Ladies' Bible Study, 9:15 a.m. Children's Choir 3:00 p.m. Family Bible Study, 6:30 p.m. Wednesdays 7:00 p.m. Evening Service Youth Ministry Children’s Ministry Nursery Available Women's Fellowship, 2nd & 4th Wednesdays, t:30 p.m. Men’s Ministry 7:45 a.m. 3rd Saturday, each month Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. John Cahill, Pastor 952 Washington Avenue Vemonia, 429-1161 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. A ssembly of G od Michael Jackson, Pastor 662 Jefferson Vemonia, 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. ■HK k H h o H H H Ì bay leaves in a small bowl. Spread mixture on all sides of meat; seal bag. Refrigerate 24 hours, turning a few times, if you can. Place meat and marinade in slow cooker. Cover and cook on low for 7 hours. Meanwhile, prepare barbecue sauce, or use a commercial bottled sauce if you’re in a hurry. Remove meat from slow cooker and pour juices into 2-cup measure; let stand 5 minutes, skim fat from juices, remove bay leaves. Stir 1 cup of defatted juices into barbecue sauce, discard remaining juices. Return meat and barbecue sauce to slow cook er. Cover and cook 1 hour, or until meat is fork-tender. Remove meat to cutting board. Cut across grain into 1/4 inch thick slices. Serve 3 to 4 tsp. barbecue sauce over each serving. Barbecue Sauce 2 tbsp. vegetable oil 2 cloves garlic 1/2 c. molasses 2 tsps. chili powder 1 med. onion, chopped 1 c. ketchup 1/4 c. cider vinegar 1/2 tsp. dry mustard Heat oil in medium saucepan over medium heat. Add onion and garlic. Cook until onion is tender. Add remaining ingredients. Simmer 5 minutes. Makes 2 1/2 cups. COQ AU VIN Coq au vin is a classic French dish made with bone-in chick en, salt pork or bacon, brandy, red wine and herbs. The dish orig inated when farmers needed a way to cook old chicken that could no longer breed. A slow moist cooking method was needed to tenderize the tough old birds. 4 thick slices bacon 2 c. pearl onions, thawed 1 c. sliced button mush rooms 1 clove garlic, minced 1 tsp. dried thyme leaves 1/8 tsp. black pepper 6 boneless chicken breast 1/2 c. red wine halves 1/4 c. tomato paste 3/4 c. chicken broth hot cooked egg noodles (optional) 3 tbsp. flour Cook bacon in medium skillet over medium heat. Drain and crumble. Layer ingredients in slow cooker in the following order: onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth. Cover and cook on low 6 to 8 hours. Remove chicken and vegetables; cover and keep warm. Ladle 1/2 c. cooking liquid into a small bowl; allow to cool slightly. Turn slow cooker to high; cover. Mix reserved liquid, tomato paste, and flour until smooth. Return mixture to slow cooker, cover and cook 15 minutes or until thickened.Lay chicken and vegetables on a bed of egg noodles and pour sauce over. MEDITERRANEAN GUMBO 1 med. onion, chopped. 1/2 green pepper, chopped 1 can whole tomatoes, undrained 1 can sliced mushtrooms 1/2 c. orange juice 1/2 c.dry white wine (optional) 1/4 tsp. fennel seeds, crushed 2 cloves garlic, minced 2 cans chicken broth 1 can tomato paste 1/4 c. ripe olives, sliced 1 tsp. dried basil leaves 1/4 tsp. black pepper 1-1/2 lbs. med. shrimp, peeled Place all ingredients except shrimp in slow cooker. Cover and cook on low 4-1/2 hours, or until vegetables are crisp-tender. Stir in shrimp. Cover and cook 30 minutes more or until shrimp are opaque. Remove and discard bay leaves. This is good for those wanting something with less calories. 144 calories and 3 grams of fat. MINESTRONE ALLA MILANESE 2 cans beef broth 1 c. diced potato 1 can diced tomatoes, undrained 1 c. sliced zucchini 1 c. coarsely chopped green cabbage 3/4 c. chopped onion 1 c. water 1 c. coarsely chopped carrots 2 tbsp. cooking oil 3/4 c. sliced fresh green beans 1 clove garlic, minced 3/4 c. celery, coarsely chopped 1 bay leaf 1/2 tsp. dried basil leaves 1/4 tsp. dried rosemary leaves 1 can cannellini beans, rinsed and drained grated parmesan cheese (optional) Combine all ingredients except cannellini beans and cheese in slow cooker; mix well. Cover and cook on low 5 to 6 hours. Add beans. Cover and cook on low 1 hour, or until vegetables are tender. Remove and discard bay leaf. Garnish with cheese, if desired. Serves 8-10. 135 calories and 4 grams of fat.
