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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Jan. 3, 2001)
The INDEPENDENT, January 3, 2001 Why do so many turn to God as the last resort? Save time. Go to Him first. Cookin’ with Bladys By Gladys Sharar After all the heavy meals during the Holidays and looking for ward to a new year, I always think of lighter eating. I hope you will enjoy some of these soup recipes during the cold days ahead. Have a happy and safe 2001. MACARONI AND CHEESE CHOWDER Assembly of God 662 Jefferson Avenue Vernonia, Oregon Sunday Worship 11 a.m. C ° LCO Wish you had an extra car and driver? Let COLCO transport you or your children to the Golf Course, Library, School, an appointment or shopping. CALL 1-888-GO COLCO Public Transportation for ALL Columbia County Citizens. Our caring, courteous drivers 1 tbls. butter or margarine 1 pkg. (12 oz.) Stouffers frozen macaroni and cheese 1 can chicken broth 1 cup milk 1/4 tsp. freshly ground pepper 1/4 lb. smoked ham, diced 1 cup onions, chopped 1 can creamed-style corn 1/4 tsp. salt 1/2 lb. skinless chicken breast, diced Heat butter in a 3-qt. saucepan over medium, heat. Add ham and onions; cook 5 minutes, stirring occasionally, until onions are softened and ham is lightly browned. Meanwhile, microwave the frozen macaroni and cheese according to pkg. directions. Add macaroni and cheese, milk, broth, corn, salt and pepper, bring to a boil. Stir in chicken; reduce heat. Cover and simmer 3 to 4 minutes, until chicken is cooked through. Serve with a nice, crusty bread. 6 servings This recipe doesn’t take very long to make since prep time is 10 minutes and cooking time is 12 to 14 minutes with only 385 calories in each serving. DELICIOUS CHICKEN NOODLE SOUP 3 lbs. chicken, whole or quartered, rinsed 3 quarts cold water 1 medium, onion, peeled 2 carrots, cut into 1 -inch pieces 4 stalks parsley, chopped 1-1/2 cups fine noodles, cooked separately 2 tbls. tomato juice 1/8 tsp. paprika 1-1/2 lbs. beef soup bones, rinsed 1 tsp. salt 1 bay leaf 2 stalks celery, plus leaves, cut into 1 -inch pieces 1 garlic clove, quartered, bruised 2 cups boiling water 1 tsp. salt are committed to safety. Please call 24 hours in advance. M-F 8:00 a.m. • 3:30 p.m. 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. 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. Evening Worship Saturday, 6:00 p.m. S t . A ugustine (C anterbury ) E piscopal C hurch The Rev. Robert Grafe, Pastor 375 North Street (Vernonia Grange Hall) Vernonia, 503 429-3700 Sunday Services, 10:00 a.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 1 st & 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 Wednesday Service: All Family Bible Study, 7:00 p.m. 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 Sunday School 9:30 a.m. Morning Worship 11:00 a.m. 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 Every Wednesday: Ladies' Bible Study, 9:15 a.m. Children’s Choir 3:00 p.m. Family Bible Study, 6:30 p.m. Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 503 429-71 51 Women's Fellowship, 2nd & 4th Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Wednesdays, 1:30 p.m. Page 7 Relief Society, Priesthood and Young Women, Sunday 1 2 ^ j) . m . A ssembly of G od 662 Jefferson Vernonia Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Place chicken, beef bones and salt in a large pot with cold water, which will allow it to come to a boil slowly. Skim surface. Simmer 1 hour, uncovered. Add water, if needed, to maintain lev el in pot. Add onion, bay leaf, carrots, celery, parsley, garlic and tomato juice. Bring to a boil and simmer 1 hour. Strain and reserve soup. Meat will fall easily from the bones. Cut 1 cup of chicken into bite-size pieces and add to soup. Reserve the rest of both meats for other use. The noodles are cooked separately during the final 20 minutes of preparation and added to the soup after it has been strained and meat and vegetables removed. Drop the noodles into boiling water. Cook packaged noodles according to label instructions, taking care not to overcook. Drain, rinse with cold water, drain again and add to soup. Salt and pepper to taste. Add paprika. Makes 8 to 10 one-cup servings. SOUR AND HOT SOUP (Chinese) 4 dried black mushrooms 4 dried tiger lily stems 1-1/2 cups canned bamboo shoots 1 tbls. cooking oil 1 tbls. light soy sauce salt and pepper to taste 1 tbls. dark soy sauce 3 tbls. water 1 tsp. pepper 1 scallion, including green top, finely chopped 4 dried tree ears boiling water, to cover 1 - 3 inch square cake of fresh white bean curd 1/4 cup pork or chicken breast 5 cups chicken stock, heated 2-3 tbls. red wine vinegar, to taste 2 tbls. cornstarch 1-1/2 tsp. sesame oii 2 eggs, lightly beaten 1 tsp. minced fresh coriander In a medium bowl, place dried black mushrooms, tree ears and lily stems and cover with boiling water. Let stand 20 to 30 min utes. Drain, cut off stems of mushrooms and the hard edges of the tree ears. Cut black mushrooms and tree ears into thin, mar row slices. Shred the long, slender tiger lily stems with your fin gers. Cut into 1-inch lengths. Put aside. Shred pork with a sharp knife or clever into long narrow strips or if chicken breast meat, cut into cubes. Put aside. Drain the bamboo shoots and bean curd and slice or shred them as fine as the mushrooms. Set aside. Heat oil in wok or skil let and add pork or chicken. Stir to separate the meat pieces. Add soy sauce. Add the black mushrooms, tree ears, tiger stems and bamboo shoots. Stir one minute and pour in the hot chicken stock. Taste and season with salt. Stir in two tbls. vinegar. Taste before adding additional vinegar. Some may not care for the soup if it is too sour. Add soy sauce, if using it. In a small bowl, mix cornstarch with water into a smooth paste. Stir into the soup. When thickened slightly, add bean curd. Bring to a boil. Immediately remove from the heat and allow to cook 3 minutes before adding sesame oil and pepper. Stir to blend. While soup is still hot, gradually add beaten eggs in a thin stream, stirring as you do so. Sprinkle with scallions and coriander. Serve immediately. Serves 6. Very good VEGETABLE CHEESE CHOWDER WITH BEER 10 oz. frozen mixed vegetables 1/4 cup flour 1 tsp. dry mustard 1 tsp. Worcestershire sauce 1 cup beer or milk 4 tbls. margarine 1 tsp. salt, if desired 2 cups milk 2 cups shredded Cheddar cheese 1 cup croutons Prepare the frozen vegetables according to directions on the package, drain and set aside. In a large saucepan, melt mar garine; stir in flour, salt and mustard. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in milk and Worcestershire sauce. Heat the milk mixture, stir ring constantly until it boils and thickens enough to coat a spoon. Stir in the cheese. Cook and continue stirring over medium heat until cheese is melted, about 5 minutes. Stir in the vegetables and beer and bring the soup back to a simmer. Serve immediately. Pass croutons for garnish. Serves 6. SAUSAGE CORN CHILI 1 lb. bulk Italian sausage 1 can kidney beans, rinsed and drained 1 - 15 oz. can tomato sauce 1/3 to 1/2 cup water 1 tbls. dried minced onion 1 can whole kernel corn, drained 2/3 cup picante sauce 1 tsp. chili powder In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Drain. Stir in the remaining ingredients. Simmer, uncovered, for 5 to 10 minutes until heated through. Serves 6
