The INDEPENDENT, November 1, 2000
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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-
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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
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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.