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.