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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