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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Sept. 6, 2000)
The INDEPENDENT, September 6, 2000 1 ‘ ' \A ' . .. *‘l *, Page 7 i " i. »EM f ____ Case manager named at WRC The Board of Directors of Columbia County Women’s Resource Center (CCWRC) has announced the appoint ment of Yolanda Smith as case manager. Smith will help pro vide many services to Colum bia County victims of violence, including case management, 24-hour crisis line, safe, confi dential shelter, emergency transportation, non-judgmental support, advocacy, information and referral. God knows exactly where you are. r » va' By Gladys Sharar With fresh vegetables plentiful this time of the year, we are al ways looking for new recipes. Do you have one you would like to share? This Squash Casserole comes from Dianne Sizemore. Thanks, Dianne, very good. SQUASH CASSEROLE 1/2 c. sour cream 2 c. cooked yellow squash 1 onion (chopped, fine) 1 large carrot (grated) 1 small jar pimentos 1 can cream of chicken soup 1 stick butter (melted) (chopped) 1 pkg Pepperidge Farms herb bread crumbs Combine all ingredients in order, except crumbs and butter. Add half the crumbs to melted butter and save half for top. Add other half to mixture. Bake at 325 degrees for 40 minutes. TOMATO PIE 1 single 8 inch pie crust 1 c. shredded Jack cheese 4 large ripe tomatoes, cored 1 egg Sunday Breakfast Buffet 662 Jefferson Avenue Vernonia, Oregon Sunday Worship 11 a.m. $795, 12/under $495 • No lunch served on Sundays. Lunch & Breakfast Specials M-Sat. Mon-Sat 5-2, Sun 7-2 • 58360 Nehalem Hwy. S„ Vernonia COmPUTER SRLES REPAIR and PARTS since 1993 R e tire m e n t R esidence Open An Alzheimer's Specialty Home Tue - Sat 12 pm-8 pm Licensed • Class-II (503) 429-8020 DON & DONNA FOSTER - PROVIDERS 16941 Timber Rd. East • Vernonia, OR 97064 • (503) 429-1152 998 Bridge St., Uernonia unurenn i" 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. Evening Worship Saturday, 6:00 p.m. S t . M ary ' s C atholic C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 429-8841 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. 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. S eventh D ay A dventist Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 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. Sunday Services, 10:00 a.m. Pastor Paul Pastor 850 Madison Avenue Vernonia, 429-1103 Every Second Sunday, the 2:00 p.m. Worship is replaced by a Fellowship Meal following the 11 a.m. service. Sunday School 9:30 a.m. Morning Worship 11:00 a.m. The Rev. Robert Grafe, Pastor 960 Missouri Vernonia 429-3700 V ernonia F oursquare C hurch Tuesday Service: All Family Bible Study, 7:30 p.m. Joel Stith, Pastor 410 North St., Vernonia, 429-6522 S t . A ugustine (C anterbury ) E piscopal C hurch Mass Saturdays 7:00 p.m. Penance Service 1st & 3rd Saturdays 6:30 p.m. Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 429-1941 Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 429-7151 1 and thinly sliced 1 tsp dried leaf tarragon 1 c. milk 1/2 c. freshly grated 1/4 tsp each salt and nutmeg parmesan cheese Prick pie crust several times and sprinkle evenly with Jack cheese. Lay half of the sliced tomatoes evenly over cheese. In a small bowl, whisk together egg, milk, tarragon, salt and nutmeg. Pour half of this mixture evenly over tomatoes, then lay over the remaining tomatoes and remaining egg-milk mixture. Sprinkle evenly with Parmesan cheese and bake in a preheated 350 de gree oven for about 45 minutes, or until set. CHILI-STUFFED PEPPERS 1 large onion, finely chopped 1 Tbls. olive oil 1 clove garlic, finely chopped 1 med. carrot 1 Tbls. chili powder 1/2 lb. lean ground beef 1 tsp. leaf oregano, crumbled 1/2 tsp. sugar 1/4 tsp. pepper 1/4 tsp. salt 1 can (8 oz.) tomato sauce 1 c. cooked brown rice 2 sweet peppers, halved lengthwise Heat oil in a medium skillet. Add onions, carrots and garlic. Cook 5 minutes, stirring. Add beef; cook, stirring to break up meat, until no longer pink, about 4 minutes. Stir in chili powder, oregano, sugar, salt, pepper and tomato sauce. Reduce heat to medium-low; cook to thicken, about 10 minutes. Stir in rice; cook, stirring to heat, 5 minutes. Meanwhile, cook pepper halves in lightly salted boiling water to cover for about 8 minutes or until just tender. Drain and keep warm. Spoon chili mixture into pepper halves. Serve at once. My next three recipes are requests from readers: ORDERS TO GO: 429-4810 Serving the ommunity ' — Sunnyside Cafe Assembly of God ........... 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 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. 662 Jefferson Vernonia Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. PICKLED GREEN BEANS 2 lbs. string beans 4 cloves garlic 2-1/2 c. vinegar 1/2 c. salt 1 tsp. cayenne pepper, to taste 4 large heads dill 2-1/2 c. water Wash beans and drop into boiling water for 3 minutes. Drain, pat dry. Cut to length for pint jars. Pack jars and add 1/4 tsp. cayenne pepper, 1 clove garlic, 1 head dill to each jar. Boil vine gar, water and salt; pour over packed jars to within 1/2 inch of jar tops. Seal in open kettle of water for 7 minutes. Makes 4 pints. PICKLED JALAPENO CHILIES 50 peppercorns (any color) 4 tsp. whole yellow mustard 16 cloves garlic, sliced seeds 2-1/4 lbs. jalapeno peppers 2 Tbls. granulated sugar cut in 1/4 to 1/2 inch rings 4 c. cider vinegar 2 tsp. pickling salt Wash 8 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Divide the peppercorns, mustard seeds and garlic evenly among the jars. Pack each jar with a portion of the jalapenos, filling to within 1/2 inch of the rim. Combine the vinegar, sugar and salt in a non-aluminum pot. Bring to a boil, re move from heat and pour into one jar of jalapenos, leaving 1/2 inch head space. Wipe jar rim clean with a damp cloth. Attach lid. Fill and close remaining jars. For a slightly crisper pickle and short-term storage, store jars in refrigerator for several months (let them sit for at least 2 weeks before use). For long-term storage, process in a boiling water canner for 10 minutes. SALSA FROM TERESA LARSON For a large batch, multiply this by 8 6 medium tomatoes, peeled 3 bell peppers 4 - 5 cloves garlic 1 large onion 1 c. tomato paste 1 0 -1 2 jalapeno peppers 2 tsp. salt 1/2 c. cider vinegar cilantro, fresh or dry, chili powder to taste 1 to 5 bunches Cut vegetables in small pieces, cook all ingredients together for 45 minutes. Add more spices at this time, if needed. If can ning, cook only 15 minutes and process in water bath 30 minutes for pints and 45 minutes for quarts. PEANUT BUTTER BANANA BARS FROM TRACY FLETCHER 1/2 c. peanut butter 2 ripe bananas, mashed 2 eggs 2-1/2 tsp. baking powder 1 c. peanuts 1/2 c. butter, melted 1 lb. light brown sugar 2-3/4 c. flour 1 c. chocolate chips Mix peanut butter, bananas, butter, brown sugar and eggs. Add flour and baking powder to mix. Stir in peanuts and choco late chips. Bake in a greased 10 by 15 jelly roll pan. Bake at 325 degrees for 30 minutes. Cool completely in pan.
