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.