The INDEPENDENT, December 6, 2000
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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.
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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-
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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
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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
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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.