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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 5, 2000)
The INDEPENDENT, July 5, 2000 C O N & ra x SERVICE The INDEPENDENT 725 Bridge Street, Vernonia 429-9410 Thank God! C o o k in w ith Gladys By Gladys Sharar A TASTE OF MEXICO Mexican food is fiesta food - casual, colorful, distinctive and fun. I hope you enjoy discovering the rich culinary traditions of our neighboring country. Their foods are built upon staples such as corn, tortillas, beans and chiles. The roots of American south western cooking can be traced back to the pre-Hispanic area of Mexico CREPES ENSEÑADA Assembly of God 662 Jefferson Avenue Vernonia, Oregon 429-7058 Crepes 12 thin slices ham 12 flour tortillas 1 lb. jack cheese, cut into Paprika 1/2” sticks 1 can green chiles, whole, cut into 1/4” strips Curls for Jamboree Grand Marshalls Mike Jackson - Pastor Wish you had an extra car and driver? Let COLCO transport you or your children to the Pool, Golf Course, Library, an appointm ent or shopping. CALL c ° Lco Public Transportation for ALL Columbia County Citizens. Our caring, courteous-drivers are committed to safety. The theme for the 2000 Ver nonia Friendship Jamboree is “Full Steam Ahead into the New Millennium.” The Jamboree T-shirts will incorporate a cartoon of the “Oregon-American Shay #102 Steam Engine” designed by lo cal artist and cartoonist John McLean, and will be available soon at local establishments. Bob and Betty Curl are the Grand Marshals of the Friend ship Days parade, and Treasa Staggenborg, owner of the Ver nonia Inn, current and past President of the Jamboree will be “Citizen of the Year.” This year’s events will in clude the cruise in, logging show, horse show, softball Please call 24 hours in advance. M-F 8:00 a.m. -3:3 0 p.m. 1-800-GO COLCO — irooto 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 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. Mass Saturdays 7:00 p.m. Penance Service 1st & 3rd Saturdaays 6:30 p.m. S eventh D ay A dventist Every Second Sunday, the 2:00 p.m. Worship is replaced by a Fellowship Meal following the 11 a.m. service. Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. F irst C hristian C hurch A ssembly of G od Joel Stith, Pastor 410 North St., Vernonia, 429-6522 Michael Jackson, Pastor 662 Jefferson Vernonia, 429-7058 Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. Sunday Services, 10:00 a.m. S t . M ary ' s C atholic C hurch Tuesday Service: All Family Bible Study, 7:30 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. The Rev. Robert Grafe, Pastor 960 Missouri Vernonia 429-3700 Jerry James, Pastor 500 California Ave Vernonia, 429-5378 960 Missouri Avenue Vernonia, 429-8841 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Service 6:00 p.m. Women’s Bible Study, 1st & 3rd Mon. 7:00 p.m. Women’s Ministry, Alternate Wed. 7:00 p.m. 1/2 C. flour 1/2 tsp. ground mustard 1/2 tsp. salt, dash of pepper Place one slice of ham on each tortilla. Put one stick of cheese in center of ham slice and top with strip of chile. Roll tortilla and secure with wooden pick. Place rolled tortillas, slightly separated, in a greased 9 by 13” baking pan. Prepare cheese sauce; melt butter and blend in flour. Ad milk, shredded cheese, mustard, salt and pepper. Cook, stirring constantly until smooth. Pour cheese sauce over crepes, sprinkle with paprika. Bake at 350 degrees tor 45 minutes. Serves six. FIESTA PARTY STEAK 1/2 C. flour 1 tsp. salt 3Tbsp. oil 1 C. chopped onion 1 large garlic clove, minced 1 tsp. ground cumin 1 (4 oz) can mushrooms including liquid 1 tsp. chili powder 1-1/2 C. jack cheese, shredded 2.5 lb can tomatoes, cut up, including juice 1 (4 oz) can green chiles, diced 2lbs. round steak, cut in servings pepper to taste 1 tsp. salt E piscopal C hurch N ehalem V alley B ible C hurch Pastoral Associate Juanita Dennis Cheese Sauce 1/4 lb. butter 1 quart milk 3/4 lb. Cheddar cheese, shredded tournaments, concessions, and live entertainment. Johnny Limbo and the Lugnuts will be at Larry Steele’s Sports Camp this year as well. Visit www.visitcedar- hdge.com for more information Combine flour and salt; dredge steak in flour mixture and on this event. brown in 1 Tbsp oil over medium heat. Transfer to a large, flat The jamboree committee is casserole baking dish. Add remaining oil to skillet and simmer in need of volunteers to make about 45 minutes, or until thickened. Taste and correct season this year’s jamboree success ings if necessary. Pour over browned steak pieces. Cover with ful. At this time, there is no one foil and bake at 325 degrees for 1 hour and 45 minutes. Sprinkle to supervise the children’s with cheese and bake 15 minutes more, uncovered. This is good games, fishing derby, mutt with refried beans and green salad. Serves six. show, or the big leaf contest. Also, any local groups that ENSEÑADA FISH TACOS would like to sell concessions or set up other activities are 10 oz. halibut or orange roughy, cut into 1” cubes urged to do so. The next Jam 1 (1.27 oz) Lawry’s Spices and Seasonings for fajitas boree committee meetings are 1 Tbsp. vegetable oil 1 Tbsp. lime juice at Lew’s Place on July 13, and 1/2 C. tomatoes, diced 2 1/2 C. lettuce, shredded July 27 at 12 :00 p.m. If you 3/4 C Cheddar cheese, shredded are unable to attend or would 6 (8”) corn or flour tortillas 2 Tbsp. green onion, sliced thin like more information, please Garnish: sour cream, guacamole, salsa, fresh cilantro. contact Treasa Staggenborg at 429-4380, or Randy Parrow at Place fish in a shallow glass baking dish. Pour oil and lime 429-1093. juice over fish. Sprinkle with Lawry’s Spice and Seasonings for ■ fajitas, toss lightly to coat. Cover with plastic wrap and refrigerate M ill IB x 2 hours to marinate, occasionally spooning marinade over fish. Bake fish in 450 degree oven for 10 minutes, or until fish flakes easily with fork; drain. Top with lettuce, cheese, tomatoes, and S t . A ugustine (C anterbury ) green onions. Garnish as desired. Evening Worship Saturday, 6:00 p.m. 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. Page 7 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 C hurch of J esus C hrist of L atter D ay S aints Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. UPSIDE DOWN MEXICAN SLOPPY JOES Corn Dough 1 C. Bisquick baking mix 1/2 C. milk 1/2 C. yellow cornmeal 1 (7 oz) can whole kernel com, drained Filling 1/2 C. green onions, with tops 1 lb. ground beef 1/2 C. green peppers, chopped 3 Tbsp. green chiles, diced 1/2 C. water 1 (8 oz.) jar, taco sauce 1 (8 oz.) can tomato sauce 1 (8 oz) jar, mild picante sauce Prepare corn dough: mix Bisquick, cornmeal and milk togeth er until dough forms; combine with drained corn. Meanwhile, pre pare filling by browning ground beef with onion in a 10 inch skil let; drain fat. Stir in remaining ingredients. Cover and heat to boil ing, over medium low heat. Drop corn dough by heaping spoon fuls onto boiling beef mixture. Cook, uncovered for 10 minutes. Cover and cook 10 minutes longer. Serve hot. Serves five or six. GOOOOOD CHILI RELLENOS 3 (7 oz) cans green chiles, diced 5 eggs 4 1/2 Tbsp flour 1- 1/2 small cans evaporated milk 2- 1/2 to 3 C. shredded jack cheese 2-1/2 to 3 C. shredded Cheddar cheese nonstick spray 1 (8 oz.) can tomato sauce Lightly spray bottom of 9 by 13 inch oblong pan with cooking spray. Generously layer green chiles, jack cheese and Cheddar cheese, repeating until dish is almost full, reserving enough cheese for garnish. Mix milk, flour and eggs with an electric mix er. Pour egg mixture evenly over chile/cheese layers. Bake at 350 degrees for 30 minutes. Remove from oven and pour toma to sauce evenly over top. Sprinkle with remaining cheese and bake an additional fifteen minutes.
