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
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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!
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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.