Image provided by: University of Oregon Libraries; Eugene, OR
About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Dec. 6, 2000)
The INDEPENDENT, December 6, 2000 «a • ■ ... . : • . • > ' ' , s-e-'-í' -V. > ' < Drive through Fair Grounds for display of Christmas decor Home made Christmas dec orations, donated to the Co lumbia County Fairgrounds by Robert Welch, will again be on display during the weekends from 6:00 p.m. to 9:00 p.m. Bring your family to the drive through to enjoy the family spir it of Christmas. Donations will be accepted to help pay for electricity. We would like to add new decorations each year to make this a special event for all of Columbia County to enjoy. Those wishing to donate addi tional working lights or decora tions or v o lu n te e r m e ir tune iu help with security of the grounds during the drive through, please call Evelyn at the fair office. 503-543-4231. Behold, I bring you good news of a great joy which shall be for all the people Assembly of God 662 Jefferson Avenue Vernonia, Oregon Sunday Worship 11 a.m. ' ♦ z, '\ ' \t •' v ! ,i,W > AU.1 ■ 11 Ci« J By Gladys Sharar This year for the Christmas Holiday, decide what’s essential for your dinner menu or entertaining and then add a new dessert or side dish. PECAN-CRANBERRY PIE 3 eggs 1/2 cup light corn syrup 2 tbls. light molasses 11/2 cups cranberries 1 single pie crust 3/4 cup frmly pckd brown sugar 1/4 cup butter, melted & cooled 1 tsp. vanilla 1 1/2 cups pecans, toasted, cooled and coarsely chopped Place crust into a 9 inch pie pan and set aside. In a large bowl, combine the eggs, brown sugar, corn syrup, melted butter, molasses and vanilla. Whisk until smooth. Stir in pecans and cranberries. Pour the pecan-cranberry filling into the pastry shell. Bake un- Itl »1C O C in e i U f » i c null iy Io o c t , a b o u t -4G m i n u t o o . O h o o l < t h o p i o periodically and cover the edges with aluminum foil if the crust browns too quickly. Make sure your oven is preheated to 400 de grees. Transfer to a rack and let cook completely before serving. EGGNOG TART 1 cup heavy cream 5 egg yolks 1/4 cup sugar freshly grated nutmeg 1 single pie crust o River 1/4 cup milk 1 piece vanilla bean, 3 inches long, split in half, lengthwise 1 tbls. brandy b Serving the Community since 1993 R e tire m e n t R esidence An Alzheimer's Specialty Home QUALITY TYPE SETTIMO The INDEPENDENT Licensed • Class-II DON & DONNA FOSTER - PROVIDERS 725 Bridge St., Vernonia • 429-9410 16941 Timber Rd. East • Vernonia, OR 97064 • 503-429-1152 Church ’IS . ' O Si ?>MfcÄS3Ä assis ;:? í í .< í ÿá -Sipiisi ¿ S t . A ugustine (C anterbury ) E piscopal C hurch V ernonia C ommunity C hurch F irst B aptist C hurch Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 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. 375 North Street (Vernonia Grange Hall) Vernonia, 503 429-3700 Evening Worship Sunday Services, 10:00 a.m. G race R eformed B aptist C hurch D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-3110 Sunday Services: Adult Prayer & Children’s Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 5:00 p.m. iy ben. Wednesday Service: All Family Bible Study, 7:00 p.m. The Rev. Robert Grafe, Pastor Saturday, 6:00 p.m. N ehalem V alley B ible C hurch S t . M ary ' s C atholic C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule 1st & 3rd Saturdays 4:30 p.m. 2nd & 4th Sundays 12 Noon Religious Education 2nd & 4th Sundays 10:30 a.m. S eventh D ay A dventist Jerry James, Pastor 500 California Ave Vernonia, 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. V ernonia F oursquare C hurch Pastor Paul Pastor 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School F irst C hristian C hurch Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 503 429-1941 Joel Stith, Pastor 410 North Street Vernonia, 503 429-6522 Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. Wednesdays 7:00 p.m. Evening Service Youth Ministry Children's Ministry Nursery Available C hurch of J esus C hrist of L atter D ay S aints Men’s Ministry 7:45 a.m. 3rd Saturday, each month 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. Page 7 Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. A ssembly of G oo 662 Jefferson Vernonia Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Place pie crust into a 9 inch tart pan, set aside. Position a rack in the middle of oven and preheat to 400 degrees. Line the pas try shell with parchment paper or aluminum foil and fill with rice or dried beans. Bake until the pastry shell is set, about 15 min utes. Remove the rice or beans and the paper or foil. Continue baking until golden brown, about 20 minutes longer. Transfer to a rack and let cool completely. Reduce the oven temperature to 325 degrees. In a heavy, medium saucepan, over medium heat, combine the cream, milk and vanilla bean and bring to a simmer. Remove from the heat. Cover and let stand for 10 minutes. In a large bowl, whisk together the egg yolks and sugar until blended. Return the cream mixture to medium-high heat and bring to a boil. Remove from heat. Gradually add cream mixture to the yolk mixture, whisking constantly. Place over low heat and cook, stirring con stantly, until the mixture thickens and coats the back of a spoon, about 4 minutes. Do not allow it to boil. Remove from heat and whisk in the brandy. Remove the vanilla bean and discard. Let cool slightly. Pour the custard into the cooled pastry shell and sprinkle lightly with nutmeg. Bake until just set, about 20 minutes. Let cool completely on a rack before serving. APPLE CHEDDAR CHEESECAKE 1 1/3 cup finely crushed zwieback (about 20) 1/4 cup margarine 1/3 cup apple juice 1/4 cup sugar 1 tbls. flour 2 eggs 2 tbls. sugar 2 med. apples, pared, cored and sliced 1 cup finely shredded, sharp Cheddar cheese, room temp. 1 (8 oz.) cream cheese, softened FOR CRUST: Combine crushed zwieback, the 2 tbls. sugar and melted margarine in a small bowl, mixing well. Press mixture evenly on the bottom and 1 inch up the sides of an 8 inch spring- form pan. Set aside. FOR FILLING: Cook apples, uncovered, in apple juice in a medium saucepan for 2 or 3 minutes, stirring frequently. Drain. Spoon apples evenly over crust in prepared pan. Beat Cheddar cheese and cream cheese in medium mixing bowl till almost smooth. Add 1/4 cup sugar and flour, beating on medium to high speed til smooth. Add the eggs all at once. Beat on low speed just til combined. Pour cheese mixture over apples in pan. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 de gree oven about 35 minutes or til center appears nearly set when shaken. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a narrow metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of springform pan. Cool for 1 hour; cover and chill at least 3 hours. SQUASH-CORN CASSEROLE 1 - 1 lb. butternut squash 1/2 cup chopped green pepper 1 -1 7 oz. can creamed corn 1/2 cup shredded American cheese 2 tbls. chopped pimiento 1/2 cup chopped onion 2 tbls. margarine 1 cup coarsely crushed rich round crackers (21) 1/4 cup chopped pecans Halve squash lengthwise and crosswise. Scoop out seeds and membrane. In a 1-1/2 quart micro-safe casserole, please squash pieces and 2 tbls. water. Microwave, covered, on 100% power, for 9 to 11 minutes, or til squash is tender, rearranging once. Drain squash, scoop out and mash pulp. In the 1-1/2 quart casserole, cook onion and pepper in mar garine, covered, on high, for 2 to 3 minutes, or til tender. Stir in mashed squash, corn, crushed crackers, cheese and pimiento. Cook, covered, on high, for 4-1/2 to 6-1/2 minutes, or til hot, stir ring once. Sprinkle with chopped nuts. BROCCOLI BEAN BAKE 6 cups broccoli flowrettes (about 1 large bunch) 2 garlic cloves, minced 1 jar diced pimientos, drained 1/2 tsp. salt 1 tsp. pepper 2 cups shredded Cheddar cheese 1 small onion, chopped 3 tbls. margarine, divided 1 can (15-1/2 ox.) great northern beans, rinsed and drained 1 tsp. oregano 3 tbls. dry bread crumbs Place broccoli in a saucepan; add 1 inch of water. Bring to a boil, reduce heat; cover and simmer for 5 to 8 minutes, or til crisp- tender. Meanwhile, in a skillet, saute onion and garlic in 1 tbls. margarine. Spread in a greased 11 inch by 2 inch baking dish. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining margarine; pour over the top. Bake, un covered, at 375 degrees for 20 minutes or until heated through.
