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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (June 7, 2000)
The INDEPENDENT, June 7, 2000 Family council needs members The Columbia County Board of Commissioners is soliciting applicants from county citizens who are willling to serve on the Columbia County Commission on Children and Families. This 20 member volunteer commit tee is advisory to the Board of County Commissioners and makes recommendations re garding the expenditure of state and federal funds for pro grams and services for children and their families in Columbia County. Lay representatives are needed from the Vernonia and Rainier areas. Anyone interested may call the commission on Children and Families at 503-397-7211. The secret of staying young is to live honestly, eat slowly, and lie about your age. — Lucille Ball Prayer is a direct line to God. By Gladys Sharar Chicken and turkey were once reserved for Sunday dinners and holiday feasts. Now poultry is a favorite for every-day meals. I have found oven-smoked poultry interesting, so I want to pass it on to our readers. OVEN-SMOKED POULTRY 662 Jefferson Avenue Vemonia, Oregon 429-7058 Heat 1/4 cup oil in a wide frying pan over med. heat. Add onions and pine nuts and cook, stirring until onions are soft. Stir in garlic, tomatoes, sugar,vinegar, allspice and wine. Adjust heat so mixture boils gently. Continue to cook, uncovered, stirring oc casionally, until sauce is slightly thickened. Meanwhile, rinse chicken and pat dry. Brush on all sides with remaining 1 tbl. oil. Place a cooktop grill pan over med heat. Place chicken on hot pan and cook, turning once, until well browned on outside and no longer pink in the center. While chicken is cooking, in a 5-6 quart pan cook linguine in 3 quarts of boiling water, just until tender to bite (8 to 10 minutes). Drain well. Season tomato sauce to taste with salt and pepper. Add lin guine and mix lightly, using 2 forks. Cut chicken into 1/2 inch strips; arrange on top. Makes 4 servings. TYPE O F POULTRY M AXIM UM C O O KIN G A M O U N T /S IZ E TIME S kinless Chicken Boneless chicken B reast halves 4 breast halves approx 4 oz. approx. 4 oz. each about 20 m inutes 4 legs (approx. 2 lbs.) about 40 m inutes 3 to 3-1/2 lbs. about 1-1/4 hours 2 (2 1/2 lbs. total) about 1 hour W hole chicken C ornish gam e hens PASTA & CHICKEN WITH SWEET-SOUR TOMATO SAUCE Mike Jackson - Pastor 5 tbls. olive oil 1 med.-size onion,thinly sliced Cnurcti Directory V ernonia C ommunity C hurch F irst B aptist C hurch Grant Williams, Pastor 957 State 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. G race R eformed B aptist C hurch Evening Worship Saturday, 6:00 p.m. S t . M ary ' s C atholic C hurch • D.J. Dickey, Pastor Grant & North Streets Vernonia, 429-1919 or 429-8720 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. Fr. Tim Mockaitis, Priest-Moderator Pastoral Administrator Lani Vandehey 960 Missouri Avenue Vernonia, 429-8841 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. Vernonia, 429-1941 Sunday School 9:30 a.m. Morning Worship 11:00 a.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. 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. N ehalem V alley B ible C hurch Jerry James, Pastor 500 California Ave Vernonia, 429-5378 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 Vemonia, 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. Wednesdays 7:00 p.m. Evening Service Youth Ministry Children’s Ministry Nursery Available A ssembly of G od Men’s Ministry 7:45 a.m. 3rd Saturday, each month F irst C hristian C hurch Joel Stith, Pastor 410 North St., Vernonia, 429-6522 2 tbls.pine nuts or almonds 2 cloves garlic, minced 6 med.-size Roma-type tomatoes 1 tbl. firmly packed brown sugar 1/2 tsp. allspice 2 tbls. cider vinegar 3/4 cup dry red wine 2 whole chicken breasts, skinned, boned and split 8 oz. dry linguini noodles salt and pepper to taste When you crave succulent hickory-scented chicken but don’t feel like firing up the barbecue, use the oven instead. “Oven smoking” simply takes advantage of liquid smoke, a pale chest nut-colored liquid sold in supermarkets alongside Worcestershire and other seasoning sauces. Though it doesn’t preserve food as true smoking does, liquid smoke imparts the same savory flavor. Liquid smoke really is made from smoke. The smoke from burning wood is caught in tubes, where it cools and condenses; the resulting liquid is then filtered and bottled. Hickory wood is the most common source of liquid smoke, but you may find other “fla vors” - mesquite, for example - in specially markets. Oven-smoking is a simple process. Choose a tight-lidded pan and a rack that will fit inside it; pour a few tablespoons of liquid smoke into the pan , place the poultry of your choice on the rack, and cook. The food essentially steams as it bakes, absorbing fla vor as the liquid smoke evaporates. To adjust the “smokiness” of CHICKEN IN PORT CREAM WITH FETTUCCINE your poultry, vary the amount of liquid smoke used, keeping in This unusual combination of ingredients produces decidedly mind that flavor grows stronger as the food cools. Because the elegant results in a simple-to-make dish. Be sure to use dry dried aroma of liquid smoke can fill your kitchen, you may prefer to do your oven smoking the day before serving...you want your fami tomatoes, not the kind packed in olive oil. ly and guests to be enticed by the fragrance, not knocked out 3/4 cup dried tomatoes cold. 3 whole chicken breasts, skinned, boned and split Oven-smoked poultry keeps in the refrigerator for 2 days; be 1 cup port wine 3 tbls. butter or margarine sure to wrap it securely, so it won’t flavor the foods stored around it. 1-1/2 cup whipping cream 1 pkg. (8 oz.) fettuccine Here is a chart you might like to follow. Salt and pepper to taste fresh tarragon sprigs Chicken legs Assembly of God Page 7 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 Vemonia, 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. In a small bowl, soak tomatoes in warm water to cover until soft, about 1 hour. Drain well, chop coarsely, and set aside. Rinse chicken; pat dry. Melt butter in wide frying pan over med. heat. Add chicken and cook, turning once, until well browned on outside and no longer pink in the middle. Remove chicken and keep warm. To the pan drippings, add port and cream. Increase heat to high and bring to a boil; boil uncovered, stirring occasionally un til large, shiny bubbles form, 10 to 15 minutes. Meanwhile, in a 5-6 quart pan, cook fettuccine in 3 quarts boil ing water, just until tender to bite ( 3 to 4 minutes. While pasta is cooking; mix tomatoes, chicken and any chick en juices into cream mixture; season to taste with salt and pep per. Drain fettuccine well; transfer to a warm deep platter. Top with chicken mixture, then garnish with tarragon sprigs. Makes 6 servings MEXICAN CHICKEN LASAGNE This dish certainly looks Italian - but when you cut into its bub bling depths, the spicy aroma lets everyone know that the flavor is Mexican. 1 med. onion, chopped 2 tbls. salad oil 1 med. red bell pepper, 2 cloves garlic, minced seeded & chopped 2 (1 lb.) jars mild chile salsa 1/2 tsp. pepper 2 tbls. chili powder 1 tsp. ground cumin 10 oz. dry lasagne 4 cups bite-size cooked chicken 1 cup shredded sharp 1 cup shredded jack cheese Cheddar cheese Prepare chile-cheese filling and set aside (recipe follows). Heat oil in a 4-5 quart pan over med. heat; add onions, garlic, and bell pepper. Cook, stirring often, until onion is soft but not brown. Add salsa, pepper, chile powder and cumin; bring to s boil, Reduce heat and boil gently uncovered, stirring often, until mixture is reduced to 1 quart, about 10 minutes. Meanwhile in a 5-6 quart pan, cook lasagne in 3 quarts boiling water, just until tender to bite. Drain, rinse in cold water, and drain again. Pour a little sauce in the bottom of a 9”x13” pan, top with la sagne, spread with half the chile-cheese filling, then cover with half the chicken, spread a little more sauce over chicken, sprinkle with 1/2 cup each of the chedder and jack cheese, repeat layers. Chile-Cheese Filling Combine 2 cups small-curd cottage cheese, 2 eggs, 1/3 cup parsley and 1 (4 oz.) can diced green chiles. Mix well. BASIL PESTO 2 cups lightly packed fresh basil leaves 1/3 cup olive oil 1/2 cup grated Parmesan cheese 2 cloves garlic, peeled 1/4 cup walnut pieces Whirl all ingredients in a food processor or blender until smooth ly pureed. Makes about 1 cup.
