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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Nov. 1, 2000)
The INDEPENDENT, November 1, 2000 -'Ax'* * W ilWi - ? ä ? - s - ' b • Dinner, talent show for ACS fund raiser A night of food, fun and en tertainment is scheduled for the night of November 18 to benefit the American Cancer Society. A dinner and talent show will be held in the ban quet room at Lew’s Place, with a buffet dinner starting at 6:00 p.m., followed by a talent show at 7:30 p.m. Ticket prices are $25 per couple, if purchased before November 18, or $30 per cou ple at the door. Singles are $13 in advance and $15 at the door. Children under 10 are $6. For the talent show only, the price is $7 per person. Vernonia has lost several friends and neighbors to can- cer in the last year and this fundraiser is being dedicated to them. Ordinary citizens have made a difference in the fight against cancer, and half of our cancer patients are now surviv- ing this dreaded disease. Tickets are available from Gladys Sharar, Carolyn Kea- / x • .7' \ / z. J y i -V -Z';, Z" . I . I * JL ft. > Page 7 ..ZJAZÿ; v ■■ > •Z^xZ* . f z. 6 J • « 8 t 'S * , 1 . ......... ......... ...................... a wire rack. By Gladys Sharar PUMPKIN POUND CAKE The holiday season most often means good times spent with family and friends. At the heart of those gatherings, food plays a great part. Whether it is looking for a new way to use left over turkey or looking for a twist on the traditional dish to add some spark to your seasonal meals. Hope you find one of these recipes will fit into your celebrations. APRICOT CRANBERRY BREAD I 2 cups flour 1 cup sugar 1 to 2 tsp. grated orange peel 1 egg 1-1/2 tsp. baking powder 3/4 c. water 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup vegetable oil 1/4 cup apricot preserves 1 cup fresh or frozen halved cranberries In a large bowl, combine the flour, sugar, orange peel, baking powder, baking soda and salt. In a small bowl, beat the egg, wa- ter and oil; stir in dry ingredients, just until moistened. Fold in the cranberries. Pour into a greased and floured 9x5x3” loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350 de- grees for 65 to 70 minutes, or until a toothpick inserted near the center comes out clean. Cool for 20 minutes; remove from pan to ------ — ------------------------------------------------------------------------- —— sey and Lew’s Place. Space is limited, so don’t miss this op- portunity for a great evening, For more information, call Carolyn Keasey at 503-429- 2021 or Gladys Sharar at 503- 429-6541. Have you talked to God today? Serving the Community since 1993 R e tire m e n t R esidence An Alzheimer's Specialty Home Assembly of God Licensed • Class-II DON & DONNA FOSTER - PROVIDERS 662 Jefferson Avenue Vernonia, Oregon Sunday Worship 11 a.m. 16941 Timber Rd. East • Vernonia, OR 97064 • 503-429-1152 2-1/2 cups sugar 1 cup vegetable oil 3 eggs 3 cups flour 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. salt 1/4 tsp. ground cloves Confectioners’ sugar 1 can (15 oz.) solid pack pumpkin In a mixing bowl, blend sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cin namon, nutmeg, salt and cloves; add to egg mixture, alternately with pumpkin. Pour into a greased 12 cup fluted tube pan. Bake at 350 degrees for 60 to 65 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before invert ing onto wire rack. Remove pan and cool completely. Dust with confectioners’ sugar. SWEET POTATO COBBLER 2 lbs. sweet potatoes, peeled 1/4 tsp. nutmeg and sliced 1/4 inch thick 3/4 cup butter 3-1/2 cups water 1-1/2 cups sugar 3 tbls. flour 1/2 tsp. cinnamon 1/4 tsp. salt istry: 2 cups flour 5 to 6 tbls. cold water 4 tsp. sugar 1/2 tsp. salt 2 tbls. butter or margarine, melted Whipped cream (optional) In a sauce pan, cook sweet potatoes in water until crisp-ten der, about 10 minutes. Drain, reserving 1 1/2 cups cooking liquid. Layer potatoes in a greased 13x9x2” baking dish. Add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt. Sprinkle over potatoes. Dot with butter. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradu ally add water. Toss with fork until ball forms. On a floured sur face, roll pastry into a 13x9” rectangle. Place over filling, cut slits in top. Brush with butter; sprinkle with sugar. Bake at 400 de grees for 30 to 35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream. Here are some ways to use the left over turkey. Gbnrelt Directory ■ 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. all I S t . M ary ' s C atholic C hurch Jerry James, Pastor 500 California Ave Vernonia, 429-5378 Pastoral Associate Juanita Dennis 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 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. N ehalem V alley B ible 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 Grate, Pastor 960 Missouri Vernonia 429-3700 Saturday, 6:00 p.m. 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 ) E piscopal C hurch Evening Worship Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 429-1941 Joel Stith, Pastor 410 North St., Vernonia, 429-6522 • • Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 429-7151 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. TURKEY ALMOND SALAD 3 cups cubed cooked turkey 2 cups shredded cabbage 3/4 cup diced celery 1/4 cup sliced green onion 1-1/2 cups chow mein noodles 1/2 cup slivered almonds, toasted 2 tbls. sesame seeds, toasted Dressing 2/3 cup salad dressing or mayonnaise 2 tsp. prepared mustard 1/2 tsp. salt 1 tbls. milk 1-1/2 tsp. sugar 1/4 tsp. pepper In a large bowl, toss together turkey, cabbage, celery and onion. In another bowl, combine dressing ingredients. Pour over the turkey mixture. Chill for several hours. Just before serving, add the chow mein noodles, almonds and sesame seeds. Toss to mix. HARVEST TURKEY SOUP 1 turkey carcass (from a 12 lb. turkey) or parts from a larger one 2 large carrots, shredded 5 quarts water 1 large onion, chopped 1 cup chopped celery 1 can (28 oz.) stewed tomatoes 4 chicken bouillon cubes 3/4 cup long grain rice 3/4 cup peas 1 pkg. (10 oz.) frozen, chopped 1 tbs. salt spinach 3/4 tsp. pepper 1/2 tsp. dried marjoram 1/2 tsp. dried thyme Place the turkey carcass and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat, cover and simmer for 1 to 2 hours. Remove carcass. Allow to cool; then remove turkey from bones and cut into bite size pieces; set aside. Strain broth. Add carrots, celery, onion and bouillon; bring to a boil, reduce heat; cover and simmer for 30 minutes. Add tomatoes, peas, rice, spinach, salt (if desired), pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes, or until the rice is tender.
