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Assembly of God
662 Jefferson Avenue
Vemonia, Oregon
429-7058
Mike Jackson - Pastor
On a church bulletin during the
minister’s illness: GOD IS
GOOD Dr. Hargreaves is bet
ter.
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ByAudeen Wagner
By Gladys Sharar
Allergy Season: If you are a pernnnial sufferer from hay fever,
you don’t need to be told that the allergy season is upon us.
Those itchy, watery eyes, sniffles, runny nose, congestion,
sneezing or wheezing (or all of the above!) bring the message to
you loud and clear. Unfortunately the springtime that brings us
beautiful flowers and leaves on the trees also brings pollen that,
when inhaled, can spell trouble for some. An allergic reaction
occurs when your immune system responds to what is often a
harmless substance as if it were an invader (an allergen).
It is sometimes difficult to tell the difference between a bad
cold and an allergy, especially this time of year, because allergies
have many symptoms in common with colds and flu. So, how to
tell the difference? Colds and flu often come with a fever, sore
throat, thick nasal discharge, aches and chills. A cold rarely
lingers more than a week or two; allergy attacks don’t end until
the source is gone.
There are many over the counter treatments for allergies, as
well as some good prescription drugs; a pharmacist can help you
sort out the many preparations out there. If you think you might
have an infection...with symptoms of fever, chills, sweats, dark
colored drainage or blood streaks, then you should avoid allergy
medicines that contain an antihistamine. “The goal is to clear out
your nose and throat with a decongestant, and drinking plenty of
water can help,” said Dr. Livingston.
As always, the staff at Providence Family Medicine-Vernonia
can help. Call the clinic (429-9191) for an appointment.
Keep that appointment!: If you have made an appointment at
the clinic, the staff asks that you please make every effort to keep
the appointment. (Clinic policy is to reschedule if you are more
than 10 minutes late.) Of course, the clinic staff realizes that
unforseen things do occur from time to time, so if you can’t pos
sibly make the appointed time, please phone the clinic to let them
know, then they can use that time for another patient and
reschedule you at a better time.
If you have an appointment with an out-of-town specialist,
please make sure you keep your appointment and get there on
time. These referrals are very important for your well-being, and
the specialist’s time is limited; there may be a much longer wait if
you have to reschedule. Call Tana if she can help you adjust your
schedule with a specialist, or rearrange your visit at the local clinic.
Mammovan: The next mammovan visit is Wednesday, April 12.
Call the clinic for an appointment.
My column this month is in memory of my husband, Jerry
Sharar, featuring some of his favorite foods. One thing he looked
forward to in the spring was a mess of Dandelion greens.
DANDELIONS
Wash thoroughly, remove roots, drain and cook one hour, or
until tender in boiling water, changing the water two or three
times (This takes away any bitter taste). In the last few minutes
of cooking, add salt to taste. Season with butter and serve with
vinegar.
RABBIT IN WINE
1 rabbit
1 clove garlic
1/2 tsp. rosemary.
1 C. red wine
1 tsp. chopped parsley
Cut rabbit into serving pieces. Brown on all sides in hot oil,
salt and pepper. Add red wine, garlic, parsley and rosemary. Cov
er and simmer until meat is tender, about 45-60 minutes. I found
the best thing to cook a rabbit in is a cast iron Dutch Oven.
BOILED BEEF TONGUE
3 qts. water (or enough to cover beef tongue)
1 Tbsp. salt
1/4 C. brown sugar
1 orange, cut in fourths
1 onion, cut in fourths
1 Tbsp. whole allspice
1 red hot pepper
Simmer beef tongue and all ingredients until tongue is tender,
about one hour for each pound, trim and remove skin. Cut in 1/4
inch slices and place on a serving platter.
DUCK IN ORANGE SAUCE
1-2 ducks
salt and pepper to taste
1/2 to 1 jar orange marmalade
1/2 to 1 jar water
Season ducks, roast at 350 degrees for half an hour. Take out
of oven, cut in half lengthwise. Take out as many bones as pos
sible. Put back in roasting pan. Mix together marmalade and wa
ter, pour over duck halves. Continue baking for 25 to 35 minutes
at 425 degrees or until glaze is crisp.
M
P »»
TAMALE PIE WITH CORN BREAD TOPPING
V ernonia C ommunity C hurch
F irst B aptist C hurch
Grant Williams, Pastor
957 State Avenue
Vemonia, 429-6790
John Cahill, Pastor
359 “A” Street
Vemonia, 429-1161
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 School 9:45 a.m.
Morning Worship 11:00 a.m.
Evening Worship
Saturday, 6:00 p.m.
N ehalem V alley B ible C hurch
S t . M ary ' s C atholic C hurch
G race R eformed B aptist
C hurch
Fr. Tim Mockaitis, Priest-Moderator
Pastoral Administrator
Lani Vandehey
Jerry James, Pastor
500 California Ave
Vernonia, 429-5378
D.J. Dickey, Pastor
Grant & North Streets
Vemonia, 429-1919 or 429-8720
960 Missouri Avenue
Vernonia, 429-8841
Sunday Services: Adult Prayer &
Children’s Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Afternoon Worship 2:00 p.m.
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.
Mass Sundays 10:00 a.m.
Reconciliation 9:30-9:45 a.m.
or by appointment
S eventh D ay A dventist
Roger Kruger, Pastor, 397-6883
2nd Ave. and Nehalem St.
Vemonia, 429-1941
Sabbath School 9:15 a.m.
Morning Worship, 11:00 a.m.
Tuesday Prayer, 7:00 p.m.
F irst C hristian C hurch
Joel Stith, Pastor
410 North St., Vemonia, 429-6522
Sunday School 9:30 a.m.
Morning Worship 11:00 a.m.
Evening Service 6:30 p.m.
Every Wednesday:
Ladies' Bible Study, 9:15 a.m.
Children's Choir 3:00 p.m.
Family Bible Study, 6:30 p.m.
Women's Fellowship, 2nd & 4th
Wednesdays, 1:30 p.m.
A ssembly of G od
S t . A ugustine (C anterbury )
E piscopal C hurch
The Rev. Robert Grafe, Vicar
960 Missouri
Vemonia 429-3700
Sunday Services, 9:30 a.m.
Sunday School 10:00 a.m.
Morning Worship 11:00 a.m.
Nursery available
Wednesday Service 7:00 p.m.
1 1/2 lbs. ground beef
1 Ig. onion
1/2 C. chopped green pepper
1 Ig. can tomatoes
1 (15 oz) can tomato sauce
1 C. water
2 Tbsp. chili powder
1 C. grated sharp cheese
1 Ig. can pinto or kidney beans
1/2 C. cornmeal
salt and pepper to taste
1 can black olives, sliced and drained
Brown beef, onion and peppers. Add tomatoes and tomato
sauce and seasonings, then add corn, beans, olives and cheese.
Stir well, then add cornmeal to thicken lightly. Put in a large
casserole dish and top with one recipe of corn bread. Bake in
425 degree oven for 30 to 40 minutes or until done. ( I found out
one of the little Jiffy mix of corn bread was about right)
BARBECUED PORK CHOPS
V ernonia F oursquare C hurch
Pastor Paul Pastor
850 Madison Avenue
Vemonia, 429-1103
Sunday Worship Service: 10:30 a.m.
Children’s Sunday School
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
Michael Jackson, Pastor
662 Jefferson
Vernonia, 429-7058
C hurch of J esus C hrist
of L atter D ay S aints
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Evening Service 6:00 p.m.
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.
Sacrament Meeting, Sunday 10 a.m.
Sunday School & Primary 11:20 a.m.
Relief Society, Priesthood and
Young Women, Sunday 12:10 p.m.
6 pork chops
1/2 C. vinegar
1 can tomato soup
2 tsp. chili powder
1/2 tsp. paprika
1/2 C. brown sugar
Put pork chops in bottom of a baking dish. Mix remaining in
gredients and pour over pork chops. Bake for 1-1/2 hours in a
350 degree oven.
PEANUT BUTTER COOKIES
1/2 C. shortening
1/2 C. sugar
1 egg
1/2 C. peanut butter
1/2 C. brown sugar
Mix these five ingredients together.
Sift the following together.
1-1/2 C. flour
1/4 tsp. salt
1/2 tsp. baking powder
Add to the first mixture. Chill dough. Roll into balls and flatten
with fork dipped in flour(crisscross). Bake at 350 degrees for 10
to 12 minutes.