The INDEPENDENT, September 6, 2000
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Page 7
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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
'
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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.