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.