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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (May 3, 2000)
— ■ : The INDEPENDENT, May 3, 2000 .. ' •*r Natal Grange will present its annual Roast Beet Dinner on Sunday, May 7, from 1:00 to 3:00 p.m. While the dinner is a major fund raiser for Natal Grange, it is also eagerly antic ipated by the community. In ad dition to the roast beef, there will be abundant side dishes and lots of mouthwatering desserts. Dinner is $6.00 for adults and $3.00 for children from six to 12 years old. There is no charge for children under three. The Natal Grange hall is located on the Nehalem River Hwy. (Oregon 47) approxi mately 11 miles north of Ver nonia. Experience teaches you to recognize a mistake when you've made it again. We re a p w hat we sow. Assembly of God 662 Jefferson Avenue Vernonia, Oregon 429-7058 Mike Jackson - Pastor -X- > ' ! ______________ Annual dinner at Natal Grange 'y* ..... I love making omelets, there are so many ways to make the right omelet for your occasion. Always remember, when it comes to making a perfect omelet—one that’s creamy soft to the bite yet firm enough to wrap around a filling—a gentle touch is the key. Resist the temptation to stir the eggs while cooking or you’ll end up with a scramble. Instead, wait until the mixture begins to set, then use a spatula to lift up the cooked parts and tilt the pan to let uncooked eggs flow underneath. COUNTRY OMELET 2 slices bacon 1/4 cup diced onion 1 small (thin skinned) potato finely diced 2 tsp. margarine 4 large eggs 1/2 tsp salt 1/4 tsp pepper 1 tbsp. minced parsley 1/3 cup shredded Swiss cheese 2 tbsp. sour cream In a wide, nonstick frying pan, cook bacon over med. heat un til crisp. Remove bacon and crumble. Discard all but 2 tsp. drip pings. Reduce heat to med. low and add onion and potato. Cook, stirring, until potato is fork-tender and slightly browned. Remove- from pan; keep warm. Melt butter in a frying pan with curved sides, or an omelet pan, over med-high heat until foam begins to subside. Break eggs into a small bowl, add salt and pepper, beat just until mixed. Pour egg mixture into pan. As edges begin to set, lift with spatula or tilt pan to let uncooked eggs flow underneath. When the omelet top is still moist, sprinkle eggs with bacon, potato-onion mixture, cheese, and parsely. Remove from heat. Spoon sour cream onto omelet. Cut into wedges. Makes 2 servings. ZUCCHINI OVEN OMELET 2 cups chopped zucchini 1/4 cup 1/4 cup oil 6 eggs, 2 tbsp. grated parmesan cheese 1 tbsp. butter or margarine, melted 1/8 tsp. pepper 1/2 cup shredded Cheddar cheese chopped green pepper slightly beaten I tbsp. light cream 1/2 tsp, salt In a 10 inch ovenproof skillet, sauté zucchini and green pep per in oil until tender, about 3 minutes. Combine eggs, parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. Bake at 350 degrees for 5 to 7 min utes or until eggs are set and cheese is melted. Serves 4 to 6 F irst B aptist C hurch Grant Williams, Pastor 957 StSte Avenue Vernonia, 429-6790 John Cahill, Pastor 359 “A” Street Vernonia, 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. Men’s Group, Thursday 7:30 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 Vernonia, 429-1919 or 429-8720 960 Missouri Avenue Vernonia, 429-8841 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 Jtoger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 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., Vernonia, 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. l ■ 4 \¿¿ . .»/' '■ < '* - '? ' • ■ ’ âSKh 1 ’ I By Gladys Sharar V ernonia C ommunity C hurch Sunday Services: Adult Prayer & Children’s Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Afternoon Worship 2:00 p.m. Page 7 A ssembly of G od S t . A ugustine (C anterbury ) E piscopal C hurch The Rev. Robert Grafe, Vicar 960 Missouri Vernonia 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. V ernonia F oursquare C hurch Pastor Paul Pastor 850 Madison Avenue Vernonia, 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. HEARTY HAM OMELET 1 med. green pepper, chopped 1 small onion, chopped 1/2 cup chopped fully cooked ham 1 can sliced mushrooms, drained 1 tbsp. butter or margarine 6 eggs 1/4 cup milk 1 tbsp. minced parsley 1/4 tsp salt 1/4 tsp pepper 1 cup shredded Cheddar cheese In a 12 inch nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a mixing bowl, beat eggs with milk, parsley, salt and pepper. Pour into skillet; cook over med. heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with re maining cheese. Cover 1 to 2 minutes or until cheese melts. Serve on warm platter. Serves 4 MEXICAN OMELET 1-7” flour tortilla, coarsely chopped 8 eggs 2 tbsp. butter or margarine 1/4 tsp salt 1 tbsp. water 1 cup shredded montereyjack cheese, divided 3/4 cup sour cream, divided 1 large avocado, chopped 3 tbsp chopped canned green chilies 1 med. tomato, chopped 1 tbsp lemon juice In an 8 inch skillet, sauté tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water, and salt in a bowl. Pour over tortilla in skillet; cook over med. heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, re move from heat. Sprinkle with 3/4 cup cheese. Combine avoca do, 1/2 cup sour cream, chilies and lemon juice; spread over half of the omelet. Fold omelet in hai fand transfer to a warm platter. Top with tomato, remaining cheese and sour cream. Serves 4. HANGTOWN OMELET The story goes that the Hangtown Fry, a scramble of eggs, oysters, and bacon, was created in Placerville, California (then called Hangtown because of three famous hangings). It has been traced to a condemned prisoner’s last request, one whose rare ingredients would delay the proceedings. 6 large eggs 1/4 cup half and half or whipping cream 4 slices bacon, chopped 1 cup slivered red onion 1-10 oz. jar small raw oysters 1/2 cup freshly shredded parmesan cheese 1-1/2 cup shredded spinach leaves salt and pepper to taste In a bowl, beat eggs and half and half to blend; set aside. Fry bacon in an 8 to 10 inch nonstick fry pan over med. heat, stir of ten until brown, 4 to 5 minutes. Spoon out all but 1 tbsp. fat and set aside; add onion to pan and stir often until limp and brown, 7 to 8 minutes. Remove onion and bacon from pan and set aside. Measure reserved bacon fat; if needed add salad oil to equal 1 tbsp. Meanwhile, in a 1 to 2 quart pan over high heat, bring oys ters and their liquid to a boil. Remove pan from heat and let stand until oysters’ edges curl, 2 to 3 minutes. Lift out the oysters with a slotted spoon (discard liquid), add to onion-bacon mixture and keep warm. Return half the bacon fat to frying pan over med. heat. Add half of egg mixture. As egqs begin to set, lift edges from pan bottom to let uncooked egg flow underneath. When eggs no longer flow when pan is tipped, scatter with half the parmesan. Then on half the omelet, scatter half of oyster mixture and half of spinach leaves. Tip pan with spatula. Fold uncovered half of omelet over filling. Hold pan over platter and shake omelet onto it. Keep warm while making second omelet. Season with salt and pepper. A HUSBAND’S FAVORITE OMELET 3 eggs 1/2 cup milk 3 tbs. finely chopped onion 3 tbs. finely chopped celery 3 tbs. finely chopped broccoli 2 tbs. chopped pimientos 2 tbs. finely chopped carrot 3 bacon strips, cooked and crumbled 1/2 tsp. salt 1/4 tsp pepper 1 tbs. butter or margarine 4 thin slices American cheese Beat eggs with milk just until combined. Stir in vegetables, ba con, salt and pepper. In a skillet heat butter until sizzles; turn pan to coat bottom and sides. Add egg mixture; cook over med. heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, transfer to a warm platter and top with cheese/ Serves 1 to 2
