Image provided by: University of Oregon Libraries; Eugene, OR
About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (March 7, 2001)
The INDEPENDENT, March 7, 2001 C A SA volunteers needed in county CASA of Columbia County will be conducting Spring Train ing for those who would like to become volunteer “CASAs,” citizens who have time to help abused and neglected children of our community. “A candidate could be any one, from a retired school teacher or lawyer to a vacuum salesperson, the most impor tant feature of Columbia Coun ty CASAs have, is the time, ability and wherewithal to speak up for a child,” said di rector Jan Martin. Spring Training for new vol unteers will start Saturday, March 31, and culminate with a swearing in ceremony by Judge Ted Grove late in April. Presentations about CASA will be given as follows: Vernonia City Hall, Chamber Room, March 21, 12-1:00 p.m. St. Helens, Sacagawea Cen tre, March 13, 5:30-6:30 p.m. Clatskanie City Hall, March 16, 12:00-1:00 p.m. Rainier City Hall, Chamber Room, March 23, 12-1:00 p.m. For more information, call Jan Martin at 503-366-7644. Church Bulletin Bloopers 22 members were present at the church meeting held at the home of Mrs. Marsha Crutch field last evening. Mrs. Crutch field and Mrs. Rankin sang a duet, The Lord Knows Why. Cookin’ with Gladys CURRANT OR RAISIN SODA BREAD By Gladys Sharar George Gans is our cook of the month for March. He and his wife, Noni, moved to Vernonia in 1996. He lost Noni to cancer in 1999. George loves to travel, but doesn’t do so much any more. He learned to cook from his adopted parents and his wife. Cook ing is a challenge to him and he loves to try out new recipes. He says he even eats his own cooking. He says he likes to cook for his sister, Maxine, and if she eats his food, then he digs in. George Gans 4 cups unsifted regular all-purpose flour 3 tsp. baking powder 1/4 cup sugar (optional) 1/4 cup (1/8 lb) butter or margarine Divide dough in half and shape each into a round loaf. Place each loaf in an 8-inch cake or pie pan. Press down until dough fills pans. With a sharp knife, cut crosses on tops of loaves, about 1/2 inch deep in the middle. Bake in a moderately hot oven (375 degrees) for 35 to 40 minutes. Makes 2 loaves. 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 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 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. LINK SAUSAGE CASSEROLE 2 lbs. link sausage . 1 10-1/2 oz.can cream of celery 1 large green pepper soup 1 large green onion, 1 pkg. (1.8 oz) Lipton chicken This recipe, with its varia chopped noodle soup tions, comes from Dublin. Irish 1 cup slivered almonds or measurements have been 1-1/2 cups celery, chopped 1 cup brown rice, regular or chopped walnuts changed to standard English quick cooking (U.S.) measurements, and the recipes generally adapted to Cut up link sausage into bite size chunks, brown and drain. our ingredients, but the result tastes and looks like the origi Save grease. Dice green pepper, onion and celery; brown in nal. The basic recipe makes sausage grease. Boil brown rice in water for about 10 minutes two loaves about 8 inches in di (adjust time for quick cooking rice). Add can of cream of celery ameter; the breads are deli soup and package of Lipton chicken noodle soup to rice mixture. cious either warm from the Boil for 10 minutes. oven or cold. Mix sausage, vegetables and rice together in large casserole. Sprinkle on the slivered or chopped nuts. Bake at 350 degrees 1 tsp. salt for 30 minutes. 1 tsp. soda 1/3 tsp. ground cardamom or CABBAGE BUNS coriander (optional) 2 lbs. ground beef 1 tsp. salt 1-3/4 cups buttermilk 1 large onion, chopped 1/2 tsp. pepper 1 egg 1 large head of cabbage, chopped In a large bowl, combine flour, salt, baking powder, soda, sug ar and spice, if used. Add butter or margarine and cut in with a pastry blender or two knives, until crumbly. Beat egg slightly and mix with buttermilk; add to dry ingredients and stir until blended. Turn out on a floured board and knead until smooth, 2 to 3 min utes. F irst B aptist C hurch Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Follow basic recipe for Irish Soda Bread, including the sugar. Omit the cardamom or coriander. Add 2 cups currants or raisins to the flour mixture with 1-1/4 tsps. caraway seed (optional). Blend with egg and buttermilk and proceed as directed in the ba sic recipe. IRISH SODA BREAD V ernonia C ommunity C hurch Joel Stith, Pastor 410 North Street Vernonia, 503 429-6522 Page 7 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. 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 A ssembly of G od 662 Jefferson Vernonia Sunday School 9:45 a.m. Morning Worship 11:00 a m. Brown the beef with chopped onion until cooked through. Add in cabbage. Cook until tender. Drain mixture, allow to cool. While meat mixture is cooling, make white bread dough (frozen dough may be used), let dough raise once. Pinch off a golf ball size piece of the dough. On a greased surface, flatten like a pancake. Add 1/3 cup of meat mixture to dough circle. Close up and turn over, closed side down, onto greased baking sheet. Bake at 350 degrees for about 20 minutes. IRISH BARMBRACK The Irish traditionally serve this sweet bread on Halloween to predict the fortunes of the coming year. Often a ring (to symbol ize approaching marriage), a coin (wealth) and a button (many blessings) are put into the loaf. 2 pkgs. yeast, active dry or compressed 4 cups regular all purpose flour (sift before measuring) 2-1/2 tsps. salt 1/4 cup (1/8 lb) softened butter 3/4 cup seedless raisins 1/2 cup finely chopped candied orange or lemon peel 1/2 cup warm water 1/2 cup sugar 1 tsp. ground allspice 1 cup scalded milk, cooled 3/4 cup currants Foil-wrapped ring, coin or button (optional) 1 tbs. water 2 tbs. sugar Dissolve yeast in 1/2 cup warm water and set aside for 5 min utes. Sift 2 cups of flour again with the 1/2 cup sugar, salt and all spice. Add the butter and milk to the flour mixture along with the dissolved yeast. Beat the mixture for about 2 minutes with an electric mixer (or 3 to 4 minutes by hand). Cover and set in a warm place until the mixture doubles in volume, about 30 min utes. With a wooden spoon, beat in the remaining 2 cups flour, one cup at a time. Turn dough out onto well-floured board and knead for about 5 minutes, kneading in the raisins, currants, citrus peel and foil- wrapped charms (if you wish). Put dough into a clean, greased bowl, turning to grease top of dough. Cover and set in a warm place. Let the dough rise until doubled in bulk. Knead down dough and shape into a round. Place on a greased baking sheet. Let rise until almost doubled. Bake in a moderate (350 degree) oven for about 45 minutes. Mix the 2 tbs. sugar with the 1 tbs. wa ter; brush over loaf. Bake 5 minutes more. Makes one loaf. IRISH 2 lbs. boneless lamb cubed, browned and drained 2 tsp. salt 1/4 tsp. pepper 1 small whole bay leaf 2 cups water 2 medium carrots, pared and cut in 1/2 in. slices STEW 2 small onions, thinly sliced 3 to 4 medium potatos, pared and quartered (or 1-15 oz. can new whole potatoes, drained) 1/4 cup quick cooking tapioca to thicken stew (optional) 1 10 oz. pkg. frozen peas or mixed vegetables Season cubed lamb with salt and pepper. Add remaining in gredients, except peas (omit tapioca if you don't want gravy thick ened). Stir well. Cover and cook on Low (in crock pot) 10 to 12 hours. Add peas during last 1 to 2 hours of cooking.
