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.