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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Aug. 2, 2000)
The INDEPENDENT, August 2, 2000 Page 7 PCC certificate for multimedia course The digital world has oppor tunities for people equipped to take advantage of them. Port land Community College has a newly accredited program that aims at arming students with the skills needed to be multi faceted entrepreneurs. PCC’s Multimedia program is de signed to provide students with the skills and experience need ed to be a valuable employee in the professional world of multimedia. Some of the types of jobs that await a graduate of the program include multime dia associate produces, Web designer, Web content creation specialist, interface designer, multimedia programmer or au thoring specialist, digital video specialist, interactive technical writer and multimedia project manager. The new certificate program also gives people already in the multimedia profession on going skill development. Go ahead. Talk to Him. H e's listening. Assembly of God 662 Jefferson Avenue Vernonia, Oregon Sunday Worship 11 a.m. SUMMER IS BARBECUE TIME Barbecues are a must in the summertime. So plan one now. Trying to decide on a marinade sauce sometimes is very hard; there are so many. Marinades add flavor and, in some cases, help to tenderize foods. A tenderizing marinade must contain an acidic ingredient such as lemon juice, wine or vinegar, or a nat ural tenderizing enzyme found in fresh ginger, pineapple, papaya or figs. Italian and Oriental dressings make perfect marinades. Their blend of carefully selected herbs and seasonings infuse foods with enhanced flavor, adding colorful, robust taste to every bite. Always marinate in the refrigerator, never at room temperature. Marinate tender beef steaks from 15 minutes up to two hours for flavor. Marinate less tender top round steaks at least six hours (unless the marinate contains fresh ginger). Marinating too long can result in a mushy texture. Never save and reuse a marinade. If a marinade i§ to be used later for basting or served as a sauce, reserve a portion of it be fore adding the beef. Marinade that has been in contact with un cooked beef must either be discarded or brought to a full rolling boil and boiled at least one minute before use. Note: Ancho chiles are dried poblano chiles and are the sweetest of the dried chiles. These deep-red chiles measure from three to four inches long. 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. 960 Missouri Avenue Vernonia, 429-8841 Mass Saturdays 7:00 p.m. Penance Service 1st & 3rd Saturdays 6:30 p.m. S eventh D ay A dventist Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. F irst C hristian C hurch C hurch of J esus C hrist of L atter D ay S aints 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 Every Second Sunday, the 2:00 p.m. Worship is replaced by a Fellowship Meal following the 11 a.m. service. 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 Pastoral Associate Juanita Dennis 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. PINA COLADA PIE Like the cocktail for which it is named, this light, refreshing chiffon pie is redolent of tropical island flavors: rum, coconut, lime and pineapple. Coconut Crumb Crust: 1 1/2 c. flaked or shredded coconut 1c. graham cracker crumbs 1/3 c. melted unsalted butter You could also use all coconut instead of the crumbs. Press into a 10-inch pie plate and bake 20 minutes in a 325 degree oven. Set aside to cool. Filling: 1 (20 oz.) can crushed pineapple 3 large eggs at room temperature 1/3 c sugar 1/2 c. sweetened coconut 2 Tbls. fresh lime juice cream 1/2 tsp. coconut extract, optional 1 c. heavy cream, chilled 1 Tbls. unflavored gelatin 1/3 c. confectioners sugar 1 Tbls. cornstarch 4 Tbls. rum, divided (3 Tbls. and 1 Tbls.) E piscopal C hurch N ehalem V alley B ible C hurch Tuesday Service: All Family Bible Study, 7:30 p.m. Sunday School 9:30 a.m. Morning Worship 11:00 a.m. S t . A ugustine (C anterbury ) Evening Worship Saturday, 6:00 p.m. Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 429-1941 Joel Stith, Pastor 410 North St., Vernonia, 429-6522 1 c. chopped onions 1-1/2 c. chili sauce 1/3 c. Worcestershire sauce 1 (8 oz) can tomato sauce and chopped 1 tsp. cumin Heat oil in medium saucepan over medium/high heat until hot. Add onions and garlic, cook and stir 3 to 4 minutes, or until onions are tender. Add all remaining ingredients; mix well. Bring to a boil and re duce heat to low, simmering one hour or until sauce is of desired consistency, stirring occasionally. Serve sauce with pork, ribs or chicken. Makes 1-1/2 cups. V ernonia C ommunity C hurch Heat grill. Place sweet potato pieces in a shallow, microwave safe dish; cover with plastic wrap. Microwave on high for three to four minutes or until slightly softened, stirring once halfway through cooking. Meanwhile, in small saucepan, combine jelly, lemon juice and salt; cook over low heat, stirring constantly just until jelly is melt ed. Stir in cilantro. Alternately thread partially cooked sweet potato, pork and bell pepper onto four 12 to 14-inch metal skewers. Cook 15-20 min utes or until thoroughly cooked and meat thermometer inserted into meat reaches 160 degrees, turning and basting frequently with jelly mixture. To serve, bring any remaining jelly mixture to a boil and serve with kabobs. Legend has it that shish kabobs originated as a way for armies on the move to quickly cook chunks of meat over an open fire, us ing convenient, take-along cookware: Their swords. ANCHO CHILE BARBECUE SAUCE 1 tbls. olive oil 2 garlic cloves, minced 1 c. apple juice 1/4 c. vinegar 2 dried ancho chiles, seeded 1 tsp. dry mustard 1/4 tsp. salt 1 Ig. dark sweet potato, peeled and cut into 1-1/2-inch pieces 1/2 c. jalapeno or hot pepper jelly 2 Tbls. fresh lemon juice 1/4 c. chopped fresh cilantro 1 lb. boneless pork loin chops, cut into 1-1/4 to 1-1/2-inch pieces 1/4 tsp. salt 1 med. green bell pepper, cut into 16 pieces 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 A ssembly of G od 662 Jefferson Vernonia Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Topping: 1/2 c. heavy cream 1 Tbls. sifted confectioners sugar 1 Tbls. dark rum While making the crust, let the pineapple drain in a strainer set over a bowl. You should have about 1-2/3 cup of fruit, and 3/4 cup juice. Set the fruit aside and measure 1/4 cup juice into a small saucepan. Stir the canned coconut cream into the remaining 1/2 cup of juice Separate the eggs, putting the whites into the large bowl of an electric mixer, and whisking the yolks into the coconut cream and pineapple juice mixture. Sprinkle the gelatin on the juice in the saucepan, let set two minutes to soften, then stir over low heat until gelatin is thoroughly dissolved. Do not boil. In a saucepan, combine the sugar and cornstarch. Stir, then whisk in the pineapple juice mixture. Set over medium heat and stir constantly with a wooden spoon for four to five minutes, until the mixture comes to a boil and thickens. Stir constantly while boiling for one minute (count to 60). Remove from heat. Stir in 3 tablespoons of dark rum, the lime juice, coconut extract and dis solved gelatin. Measure and stir in 1-1/2 cups of pineapple pieces. Turn the pineapple mixture into a medium-sized metal bowl, then set inside a large bowl containing ice water. Whisk for about 15 minutes, until the mixture feels thick and looks as if it is be ginning to set - about the consistency of raw egg whites. Then remove from the ice water. Do not allow it to set hard. Beat the egg whites until they are foamy, add confectioners sugar and beat it until stiff peaks form. In a chilled bowl, with chilled beater, whip the heavy cream un til it forms soft peaks, stir in the remaining rum and whip until medium-stiff. Fold the cream into the pineapple mixture, then fold in the beaten whites. Turn the filling into the prepared shell. Cover with plastic wrap and refrigerate at least three hours, until set. You may garnish with pineapple pieces or toasted coconut. Ever so good!
