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.
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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