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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Feb. 2, 2000)
The INDEPENDENT, February 2, 2000 ■ M VPD, VVAA sponsor child safety program child safety program will be presented Feb. 19 by the Vernonia Police Department and the Vernonia Volunteer Ambulance Association. A Parents are invited to bring their children to “KID CARE ID” to be photographed and finger printed. The fingerprints and photographs will be placed in a packet and given to parents for safekeeping. The KID CARE ID packet is designed to help you in the event your child should become missing. This free child safety pro gram will be conducted be tween 9:00 a.m. and 1:00 p.m., at the Vernonia Rural Fire Dis trict station, 555 E. Bridge Street. “There are enough packets to fingerprint 150 children,” said Vernonia Chief of Police Jim Walters, “we look forward to seeing you there.” W e a re p ra y in g fo r y o u . w CaokiB with Bladys o „ , , i By Gladys Sharar It seems like everyone’s raving about the quick and simple yet sophisticated dishes, of late. One thing to remember, a good dish is all in the looks. Take a little time to make it look appeal ing. HAM AND POTATO AU GRATIN 3 tbsp. butter or margarine 3 tbsp. flour 2 cups flour 11/2 cups shredded Cheddar 1 tbsp. Dijon mustard cheese 1 pkg. (24 oz.) frozen 2 cups ham cut in thin strips shredded hash browns 1 pkg. frozen shopped spinach, thawed and drained Preheat oven to 350 degrees. Melt butter in large saucepan over medium heat; stir in flour, add milk, then cook and stir until bubbly. Cook one minute more. Remove from heat. Stir in cheese and mustard; set aside. Place 1/2 of ham into ungreased medium casserole. Top ham with 1/2 of potatoes and 1/2 of milk mixture. Spoon spinach over top. Repeat layers with remaining ham, potatoes and milk mixture. Bake uncovered 30 minutes or until hot throughout. Serve with fresh fruit on the side, and a sprig of parsley on top of each serving. Makes 8 servings. ZESTY ITALIAN STUFFED PEPPERS 3 bell peppers (green, red 1 lb. lean ground beef or yellow) 1 tbsp. hot pepper sauce 1 1/3 cups French Fried 1/4 cup sliced ripe olives Onions, divided 1 cup mozzarella cheese 1/2 cup uncooked instant ricel jar (14 oz.) spaghetti sauce ■ » M Page 7 r • — ____ — Cut bell peppers in half lengthwise through stems; discard seeds. Place pepper halves, cut side up in a 2-quart shallow baking dish; set aside. Place beef in a large microwave-safe bowl. Microwave on high 5 minutes or until meat is browned, stirring once. Drain, stir in spaghetti sauce, 2/3 cup French Fried Onions, hot pepper sauce, rice and olives. Spoon evenly into bell pepper halves. Cover loosely with foil. Bake 35 minutes or until bell peppers are tender. Uncover, sprinkle with cheese and remaining 2/3 cup onions. Bake 1 minute or until onions are golden. PREP time: 10 minutes. COOK time: 40 minutes. Makes 6 servings. SPAGHETTI-SAUCE CASSEROLE 2 1/2 oz. (3/4 cup) uncooked 1/2 cup chopped onion rotini macaroni 1 tbsp. margarine or butter 3 tbsp. chopped green bell 1/2 cup chunky-style spaghetti pepper sauce 1 oz. (1/4 cup) shredded 2 1/2-oz. jar sliced mushrooms, colby cheese drained 2 tbsp. sour cream 1 cup frozen imitation crab, thawed, cut into 1-inch pieces. You may use a firm-textured fish, crab, lobster, scallops or shrimp. Heat oven to 350 degrees. Butter a 2-quart shallow casse role. Cook macaroni as directed on package; drain and set aside. In a small skillet over medium heat, cook onions and green pepper in margarine 3 to 5 minutes or until tender. In buttered casserole, combine macaroni, cooked vegetables, half of cheese and remaining ingredients. Bake for 20 to 30 minutes or until thoroughly heated. Sprinkle with remaining cheese. This only makes 3 servings, so double for more servings. Ready in 45 minutes. Serve with bread sticks and a tossed salad for any seafood lover. I made it with shrimp - very good! Preheat oven to 400 degrees. Assembly of God 662 Jefferson Avenue Vernonia, Oregon 429-6353 Mike Jackson - Pastor People who do not read lose as much as people who can not. -»■■■»lelli Church ■ T*" 3 ; it M., • ■„ « - 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 D.J. Dickey, Pastor Grant & North Streets Vernonia, 429-1919 or 429-8720 Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Wednesday Service 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. 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 Every Second Sunday, the 2:00 p.m. Worship is replaced by a Fellowship Sunday Services, 9:30 a.m. Meal following the 11 a.m. service. V ernonia F oursquare C hurch F irst C hristian C hurch Pastor Paul Pastor 850 Madison Avenue Vernonia, 429-1103 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 Worship Service: 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, 1:30 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 359 “A” Street Vernonia, 429-1161 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship Saturday, 6:00 p.m. 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. PORK CHOPS O’BRIEN 1 tbsp. vegetable oil Seasoned salt 1/2 cup milk 1/4 tsp black pepper 1 cup shredded Cheddar cheese 1 can French Fried Onions 6 pork chops 1 can condensed cream of celery soup 1/2 cup sour cream 1 bag (24 oz) frozen hash brown potatoes, thawed Preheat oven to 350 degrees. In a large skillet, heat oil. Brown pork chops on both sides; drain. Sprinkle chops with seasoned salt; set aside. In a large bowl, combing soup, milk, sour cream, pepper and 1/2 tsp. seasoned slat. Stir in potatoes, 1/2 cup cheese and 1/2 can French Fried Onions. Spoon mix ture into a 9 x 13-inch baking dish; arrange pork chops on top. Bake, covered, for 35 to 40 minutes. Top chops with remaining cheese and onions; bake uncovered 5 minutes more. While this is cooking, bake potatoes in microwave and fix a green salad; you’ll have dinner in less than an hour. Makes 6 servings. MACADAMIA CREAM CUSTARD This recipe was sent to me from Sharon Tyler. She says the toasted macadamia nuts add a touch of tropical magic to an easy but incredibly rich custard. 3 cups half and half 1 cup toasted chopped 3 egg yolks, room temperature macadamia nuts 1 1/2 tbsp. vanilla 4 eggs, room temperature 2/3 cup packed brown sugar Set aside a 1-1/2 to 2 quart baking dish. Preheat oven to 325 degrees. In a medium saucepan, combine 1 cup macadamia nuts and half and half. Cook over medium heat, stirring fre quently, until mixture comes to a boil. Pour into a blender. Begin on lowest speed and gradually increase speed to medium. Process at medium speed 1 minute; set aside. In a large mixer bowl, beat eggs and egg yolks and brown sugar until thick and pale. With mixer running at low speed, gradually add hot nut mixture. Mix only until combined; do not allow mixture to foam. Line fine sieve with 4 layers of cheesecloth. Strain egg mixture through lined sieve into baking dish. Stir in vanilla. Set dish in a baking pan. Pour hot water into pan to come halfway up side of dish. Bake 35 minutes or until a knife inserted in center of cus tard comes out clean. Cool completely on a rack; cover and refrigerate at least 4 hours. Prepare whipped cream by using 1 cup whipping cream, 1 to 3 tbsps of powdered sugar and 2 tbsp of Grand Marnier or Kahlua. Whip until stiff. Serve on each helping along with additional chopped macadamia nuts. My husband (Jerry Sharar) is getting this dessert with his Valentine dinner!
