—
■ :
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