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!