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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Oct. 4, 2000)
The INDEPENDENT, October 4, 2000 C ° LCO Swinging into the tall of the year, I’d like you to try these recipes that I enjoy making myself. Have a great day! CORN AND GREEN CHILI CHOWDER Let COLCO transport you or your children to the Golf Course, Library, School, an appointment or shopping. CALL 1-888-GO COLCO Public Transportation for ALL Columbia County Citizens. Our caring, courteous drivers are committed to safety. Please call 24 hours in advance. M-F 8:00 a.m. • 3:30 p.m. 1 medium onion, chopped (1/2 c.) 2 Tbls. margarine or butter 2 Tbls. all-purpose flour 2 c. water 1 large potato, peeled and diced (1 c.) 1 10-oz pkg frozen whole kernel corn 1 4-oz. can chopped green chili 1 Tbls. instant vegetable or chicken bouillon granules 1/4 tsp. coarsely ground pepper 2 c. milk 2 Tbls. snipped cilantro or parsley Cilantro or parsley sprigs (optional) Sliced fresh chili pepper (optional) In a large saucepan, cook onion in hot margarine or butter till tender, but not brown. Stir in flour. Add water, potato, frozen corn, green chilies, bouillon granules and pepper. Bring to a boil; re duce heat. Cover and simmer about 10 min. or till potatoes are tender. Stir in milk and 2 Tbls. cilantro or parsley; heat through. To serve, ladle chowder into individual bo?'ls. If desired, gar nish each serving with additional cilantro or parsley sprigs and sliced fresh chilies. Makes 4 servings. FRESH VEGETABLE RISOTTO Thank God! Assembly of God 662 Jefferson Avenue Vernonia, Oregon Sunday Worship 11 a.m. 2 c. sliced fresh mushrooms 1 med. onion, chopped (1/2 c.) 2 cloves garlic, minced 2 Tbls. olive oil or cooking oil 1 c. Arborio or long grain rice 3 c. vegetable or chicken broth 3/4 c. bite-size asparagus or broccoli pieces 1 med. tomato, seeded and diced (3/4 c.) 1/4 cup shredded carrot 1 c. shredded fontina or Muenster cheese (4 oz.) 1/4 c. grated Parmesan cheese 3 Tbls. snipped fresh basil or parsley Action Ads work for you! $3.50 first 10 words, then 10c per word Call 429-9410 to place your ad 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. Tuesday Service: All Family Bible Study, 7:30 p.m. Every Second Sunday, the 2:00 p.m. Worship is replaced by a Fellowship Meal following the 11 a.m. service. F irst C hristian C hurch Joel Stith, Pastor 410 North St., Vernonia, 429-6522 Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study, 9:15 a.m. Children’s Choir 3:00 p.m. Family Bible Study, 6:30 p.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. E piscopal C hurch The Rev. Robert Grafe, Pastor 960 Missouri Vernonia 429-3700 Sunday Services, 10:00 a.m. Saturday, 6:00 p.m. N ehalem V alley B ible C hurch S t . M ary ' s C atholic C hurch Jerry James, Pastor 500 California Ave Vernonia, 429-5378 960 Missouri Avenue Vernonia, 429-8841 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. Mass Saturdays 7:00 p.m. Penance Service 1st & 3rd Saturdays 6:30 p.m. V ernonia F oursquare C hurch S eventh D ay A dventist Pastor Paul Pastor 850 Madison Avenue Vernonia, 429-1103 Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 429-1941 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. 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 In a large saucepan, cook mushrooms, onion and garlic in hot oil till onion is tender, but not brown. Stir in the rice. Cook and stir for 5 minutes. Meanwhile, in another saucepan, bring the vegetable or chick en broth to a boil; reduce heat and simmer. Slowly add 1 c. broth to the rice mixture, stirring constantly. Continue to cook and stir till liquid is absorbed. Add 1 c. more broth, 1/2 c. at a time, stir ring constantly till the broth has been absorbed. This should take about 15 minutes. Stir in tomato, carrot and remaining 1/2 c. broth. Cook and stir till rice is slightly creamy and just tender. Stir in cheeses and basil or parsley. If desired, garnish with some tomato slices. Serve immediately. Makes 4 servings. FRESH TOMATO PIZZA WITH PESTO 1/2 c. purchased pesto or Homemade Pesto (see recipe be low) 1 16-oz. prebaked Italian bread shell 3 med. ripe tomatoes, thinly sliced Freshly ground pepper 1 2-1/4 oz can sliced, pitted ripe olives, drained (scant 2/3 c.) 2 c. shredded Monterey Jack or mozzarella cheese (8 oz.) Spread pesto evenly over bread shell. Place on large pizza pan or baking dish. Arrange tomato slices on top. Season with pepper. Sprinkle with olives and cheese. Bake in a 425 degree oven for 10 to 15 minutes, till cheese melts and tomatoes are warm. Cut into wedges. Makes 4 servings. Homemade Pesto (If you prefer to make your own Pesto) 1 c. firmly packed fresh basil leaves 1/2 c. firmly packed parsley sprigs, stems removed 1/4 c. pine nuts, walnuts or almonds 1/2 c. grated Parmesan or Romano cheese 1 Ig. clove garlic, quartered 1/4 tsp salt 1/4 c. olive oil or cooking oil In blender container or food processor bowl, combine 1 c. firm ly packed, fresh basil leaves; 1/2 c. firmly packed parsley sprigs with stems removed; 1/2 c. grated cheese; 1/4 c. pine nuts, wal nuts or almonds; 1 Ig. clove garlic, quartered; and 1/4 tsp. salt. Cover, blend or process with several on-off turns till a paste forms, stopping several times and scraping the sides. With the machine running slowly, gradually add 1/4 c. oil and blend or process to the consistency of soft butter. Divide into 3 portions (about 1/4 c. each) and place in small airtight containers. Refrigerate for 1 or 2 days or freeze for up to 1 month. To serve, thaw 1 portion pesto, if frozen. Bring to room tem perature. S t . A ugustine (C anterbury ) Evening Worship Pastoral Associate Juanita Dennis Page 7 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. SPAGHETTI SQUASH ITALIANO 2 small spaghetti squash (1-1/4 to 1-1/2 lbs.) 4 oz. mozzarella cheese, cut into small cubes (1 c.) 3 med. tomatoes, seeded and chopped (1-1/2 c.) 4 green onions, sliced (1/2 c.) 1/2 c. pine nuts or coarsely chopped walnuts, toasted 1/4 c. snipped fresh basil or parsley 1 Tbls. olive oil or cooking oil 2 cloves garlic, minced 2 Tbls. grated Parmesan cheese Halve squash lengthwise, remove seeds. Prick skin all over. Place halves, cut side down, in a 3-quart, rectangular baking dish. Cover and bake in a 350 degree oven 60-70 minutes, until tender. Using fork, separate the squash pulp into strands, leaving strands in shell. Sprinkle one-fourth of the mozzarella cheese in each shell; toss lightly. Press mixture up the sides of the shell. Meanwhile, in a bowl, combine tomatoes, green onions, nuts, basil or parsley, oil and garlic. Spoon 1/4 of the tomato mixture into each shell. Sprinkle with parmesan cheese. Return to baking dish. Return to oven and bake, uncovered, 20 minutes or till fill ing is heated through. Makes 4 servings. DOUBLE CORN TORTILLA CASSEROLE 8 corn tortillas 1-1/2 c. shredded Monterey Jack cheese (6 oz.) 1 c. frozen whole kernel corn 4 green onions, sliced (1/2 c.) 2 eggs 1 c. buttermilk 1 4-oz. can diced green chilies Grease a 2 quart, square baking dish. Tear tortillas into bite- size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the green onions. Repeat layering with remaining tortillas, cheese, corn and onions. Stir together eggs, buttermilk and chilies. Gently pour over tor tilla mixture. Bake, uncovered, in a 325 degree oven about 30 minutes or until a knife inserted near the center comes out clean. Serve warm. Makes 4 servings.
