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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Feb. 7, 2001)
« « « The INDEPENDENT, February 7, 2001 P a n ia n /W h itm o re v o w s r e c ite d Jam ie Panian and Lee W hitm ore were m arried Sept. 2, 2000, in an outdoor ceremony at Helvetia W in ery in Hillsboro. The bride’s fourteen year old son, Kevin Laughlin es corted her down the aisle. Teale Panian, the bride’s 10 year-old daughter, served as maid of honor and B rit tany W hitmore, the groom ’s 10 year-old daughter, was the bridesmaid. Flower girls were the b rid e ’s niece, Jesse Herbert, 7, and Faith Holm, 2. The groom ’s mother, De anna W hitmore, and sister, Bonnie McElwain, traveled from Caribou, Maine, to at tend the wedding. The bride is the daughter of Slim and Karen Gallaty, form erly of Vernonia, now living in Graham, W ashing ton. She attended Vernonia High School and works as an account representative for an international shoe im porter in Tigard. The groom is the son of David and Deanna W h it more of Caribou, Maine. He is resident manager of Oak Hill Apartments in Portland. The couple plan a Maine honeymoon in 2001. (¡haroit Säilötin Bloopers The Pastor would appreciate it if the ladies of the congregation would lend him their electric girdles for the pancake break fast next Sunday morning. Page 7 Cookin’ with Gladys By Gladys Sharar I have asked Lauri Jerman to do Feb ruary’s Cookin’ column. She moved to Vernonia in 1995 with her husband, Troy, and daughter Staci. Lauri said she loves to cook as much as she loves to eat. This Valentine’s Day, prepare a spe cial meal for that special someone in your life. This one is Troy’s favorite, any time of year. Thanks, Lauri. LEMON GRILLED SALMON 2 tsp. fresh dill or 3/4 tsp. dill weed 1/2 tsp. lemon pepper 1/2 tsp. salt 1/4 tsp. garlic powder Lauri Jerman 1/4 cup packed brown sugar 3 tbls. vegetable oil 1 salmon fillet (1 to 1-1/2 lbs.) 3 tbls. finely chopped green 3 tbls. chicken broth onion 2 onions, sliced, separated into 3 tbls. soy sauce rings 1 small lemon, thinly sliced Sprinkle dill, lemon pepper, salt and garlic powder over Salmon. Place in a large resealable plastic bag or in a shallow glass container. Combine brown sugar, chicken broth, vegetable oil, soy sauce and green onions; pour over the Salmon. Cover and refrigerate for one hour, turning once. Drain and discard mari nade. Place Salmon, skin side down, on grill over medium heat; arrange lemon slices and onion slices over the top. Cover and cook 2C minutes or until fish flakes easily with fork. Salmon may be broiled instead of grilled. Place on greased broiler pan and broil in a 325 degree oven (covered) for 45 min utes or until fish flakes easily with fork. Lauri serves the Salmon with Herbed Oven Potatoes and Cot tage Cheese Spinach Salad, as follows: HERBED OVEN POTATOES 1/2 cup olive oil 1 envelope onion soup mix 1 tsp. dried marjoram 2 lbs. red potatoes, quartered 1/4 cup melted butter 1 tsp. dried thyme 1/4 tsp. pepper In a shallow bowl, combine all ingredients except potatoes and mix well. Add potatoes, a few at a time; toss to coat. Place a sin gle layer on a greased 15 by 10 by 1 inch broiling pan. Drizzle with remaining oil mixture. Bake, uncovered, at 450 degrees for 50 minutes, or until tender, stirring occasionally. For “spicier” potatoes, sprinkle very lightly with cayenne pepper before baking. COTTAGE CHEESE SPINACH SALAD 1 bunch fresh spinach, torn 1/2 cup chopped, toasted pecans 3 tbls. vinegar 1/2 tsp. salt 12 oz. small curd cottage cheese 1/2 cup sugar 2 tsp. prepared horseradish 1/2 tsp. dried mustard In a large serving bowl, layer half of spinach, cottage cheese and pecans. Repeat layers. In a small bowl, combine remaining ingredients. Drizzle over salad and toss to coat. Serve immedi ately. Here are two delicious Valentine’s Day Dessert ideas: RICH CHOCOLATE TRUFFLE CAKE 2 pkgs. (8 oz. each) semisweet 1-1/2 cups butter chocolate (16 squares) 1/2 cup light cream 1 cup sugar 2 tsp. vanilla 6 eggs chocolate glaze (recipe follows) Sweetened whipped cream (recipe follows) Preheat oven to 350 degrees. Line bottom of a spring form pan with foil, tucking foil edges under bottom. Attach springform side. Bring foil up around outside of pan. Grease foil lined bottom and side of pan with butter. Set aside. Heat chocolate, butter, sugar and cream in a heavy, 2-quart saucepan over low heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat. Beat eggs and vanilla in a large bowl with a wire whisk until frothy. Slowly whisk in warm chocolate mixture until well blended. DO NOT BEAT MIXTURE VIGOROUSLY as this will incorporate air into the mixture. Pour batter into prepared pan. Bake 45 minutes or until a wooden toothpick inserted about 1 inch from edge comes out clean and center is set. Cool cake completely on wire rack. When cake is cool, carefully remove side of springform pan. Leave cake on bottom of pan and wrap cake in foil. Refrigerate until well chilled, at least 4 hours, or overnight. Prepare chocolate glaze. Unwrap cake, turn upside down on cake platter; remove bottom of pan. Surround cake with wax paper strips to catch glaze drippings, spread top and side of cake with warm glaze. Remove wax paper after glaze sets. Prepare sweetened whipped cream. Spoon mixture into deco rating bag with medium star tip. Pipe cream around edge of cake and refrigerate, or serve immediately. Chocolate Glaze 1 cup semisweet chocolate chips 2 tbls. butter 3 tbls. half-and-half 2 tbls. light corn syrup 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 AWANA, Wednesday 3:15 p.m. 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. 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 Jerry James, Pastor 500 California Ave Vernonia, 503 429-5378 G race R eformed B aptist C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-3110 Mass Schedule 1st & 3rd Saturdays 4:30 p.m. 2nd & 4th Sundays 12 Noon Sunday Services: Adult Prayer & Children’s Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 5:00 p.m. Religious Education 2nd & 4th Sundays 10:30 a.m. Wednesday ‘I Service: All Family Bible Study, 7:00 p.m. Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 503 429-1941 F irst C hristian C hurch 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 Joel Stith, Pastor 410 North Street Vernonia, 503 429-6522 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. 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 S eventh D ay A dventist 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. Pastor Paul Pastor 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School A ssembly of G od 662 Jefferson Vernonia Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Melt chocolate chips and butter in a 1 -quart saucepan over low heat, stirring frequently. Remove from heat, stir in half-and-half and corn syrup. Sweetened Whipped Cream 1 cup heavy cream 1/2 tsp. vanilla 1/4 cup powdered sugar Beat cream just until it begins to stiffen; add powdered sugar and vanilla and continue beating until soft peaks form. Refriger ate. HEAVENLY CHOCOLATE MOUSSE 8 square (1 oz. each) semisweet 3 egg yolks baking chocolate, coarsely 2 tbls. sugar chopped 1/2 cup water, divided 2 tbls. butter (no substitutes) 1-1/4 cups whipping cream In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until chocolate and butter are melted. Cool for 10 min utes. In a small, heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reach es 160 degrees, about 1 to 2 minutes. Remove from heat and whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes. Whip cream and fold in to choco late mixture. Spoon into dessert dishes and refrigerate at least 4 hours. Serving the Community since 1993 Ret ire m eat R esidence An Alzheimer's Specialty Home Licensed • Class-II 16941 Timber Rd. East • Vernonia, OR 97064 • 503-429-1152
