The INDEPENDENT, February 2, 2000
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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
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CaokiB with Bladys
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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
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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.
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Church
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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!