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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (May 2, 2001)
The INDEPENDENT, May 2, 2001 Tuality VW raffle to aid cancer care C o o k in ' w ith Bladys FIDEO (Pasta Side Dish) By Gladys Sharar The Tuality Healthcare Aux iliary is selling raffle tickets for a chance to win a 2001 Volk swagen New Beetle GLS, an $18,250 value. Proceeds will help the Auxiliary fulfill their pledge to the Tuality Health care Foundation Cancer Cam paign. Only 15,000 raffle tickets will be sold at $25 each. They are available for purchase, while supplies last, through the Tual ity Healthcare Volunteer Ser vices office at 503-681-1355, the Tuality Healthcare Founda tion at 503-681-1170, or individ ual members of the Auxiliary. The raffle will be held July 4, 2001, after the Foundation’s C.A.T. (Cancer Awareness and Treatment) Walk fundraiser, on the grounds of the Washington County Courthouse in down town Hillsboro. The winner will have a choice for color of his or her new VW. The objective of the Tuality Healthcare Foundation Cancer Campaign is to expand cancer awareness, education, diagno sis and treatment facilities and services in western Washing ton County, to improve the quality of life of local patients and their families.___________ The cook for this month is Doreen Buchan. She, her husband, Mike, and their four children, moved to Vernonia in 1997. Doreen grew up in Southern California and while in high school, a friend of hers (a step-brother of Cheech Marin, of Cheech and Chong fame) taught her a lot about Mexican food. He and his dad were great cooks, she said, and she learned a lot by watching and tast ing. Doreen loves being around people and keeps busy doing vol unteer work. She also has a gift for making jewelry. I hope you will enjoy making some of her recipes. Chnrch Bulletin Bloopers Warm tortillas. Place a spoonful of meat in the center of each ortilla and roll it up. Make paste by combining flour and water. Glue ends of tortilla with paste. Heat oil on med-high heat. Fry taquitos in hot oil and drain on paper towels. Make bernaise dip using direc tions on back of package. Enjoy. "Ladies, don't forget the rum mage sale. It's a chance to get rid of those things not worth keeping around the house. Don't forget your husbands." OSCAR’S SOPA DE ALBÓNDIGAS (Meatball Soup) Meatballs: 1 lb. ground beef 1 egg 1/2 cup cilantro 1/2 cup rice 1 chopped tomato 1/8 tsp. cumin Broth: 4 cups water 3-4 carrots, thick sliced 1 4-oz. can diced green chiles salt and pepper to taste enough beef bouillon for good flavor 3-4 stalks celery, thick sliced 1/4 tsp. cumin Combine meatball ingredients in a bowl; use hands to form into balls. Chill overnight. Combine broth ingredients in a large saucepan and bring to a boil. Add carrots, celery and meatballs. Cover and simmer on medium heat for 30 minutes. Add chiles, cumin, salt and pepper to taste. Cover again and cook 15 minutes more. TURKEY TAQUITOS 2 cups cooked turkey, shredded corn oil, for frying 1 tbs. flour 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 . M ary ' s C atholic C hurch 3 doz. corn tortillas 1 pkg. bernaise sauce, for dip 2 to 3 tsp. water S t . A ugustine (C anterbury ) E piscopal C hurch The Rev. Robert Grate, Pastor 375 North St. (Vernonia Grange Hall) Vernonia, 503 429-3700 N ehalem V alley B ible C hurch Jerry James, Pastor 500 California Ave Vernonia, 503 429-5378 G race R eformed B aptist C hurch D J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-3110 Mass Schedule 1 st & 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. Pastor Paul Pastor 850 Madison Avenue Vernonia, 503 429-1103 S eventh D ay A dventist Wednesday Service: All Family Bible Study, 7:00 p.m. Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 503 429-1941 Sunday Worship Service: 10:30 a.m. Children’s Sunday School F irst C hristian C hurch Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. 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 Stud 30 p.m. Women's Fellows* 2nd & 4th Wednesdays, . . 0 p.m. C hurch of J esus C hrist of L atter D ay S aints 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. 1 pkg. vermicilli 1 yellow onion, diced 2 tbs. real butter 2 cups, approx, chicken broth Lightly sauté diced onions for 2 minutes. Sauté vermicilli till golden brown. Add onion. Add chicken broth until it won’t absorb more. Watch it carefully. Rounding out the flavors of Mexico, as Cinco de Mayo cele brations near, are a few more favorites from local cooks. HUEVOS KEVUELTOS (Scrambled Eggs) From Lucia Altig 1 small onion, finely chopped 1 small tomato, finely chopped 8 eggs 1 cup grated monterey jack cheese dash of pepper 1/2 tsp. garlic powder 1 med. jalapeno pepper, finely chopped corn tortillas (12 or more) 1/2 tsp. salt 1/4 cup olive oil In a large skillet, add the olive oil. Add onion, tomato, garlic powder and pepper. Sauté until onion and tomato are cooked. Cook over med. heat for about 5 minutes. Beat eggs with salt and pepper. Pour into skil let and scramble together until cooked. Place eggs in a serving dish and sprinkle with cheese . Serve with warm tortillas and refried beans. GUISO DE PUERCO CON CHILE VERDE (Pork Stew with Green Chiles) From Kirk Knickerbocker 3 lbs. pork shoulder, diced 1/2” 7 green chiles, cleaned, seeded, diced & roasted (see below) 2 tbs. soy sauce cooking oil chicken broth (about 1 qt.) 3 ribs celery, sliced 2 med. tomatoes 4 cloves garlic, chopped habahero peppers, diced, to taste (optional) corn starch In heavy skillet, brown small batches of pork cubes in cooking oil until dark brown. Put in large kettle with other ingredients and add enough chicken broth to cover everything. Bring to a boil, cover and simmer for 1 hour. Mix approx, two tbs. of cornstarch with cold water and stir into stew to thicken. Serve with steaming hot flour tortillas, green salad and your favorite cold beverage. O TIP: To prepare fresh chiles, roast them on a gas burner or other heat source, turning frequently until blistered. Place blis tered chiles in a plastic bag to steam for 10 minutes; peel or rub skin off, remove veins and seeds. Kirk likes them best roasted on a barbeque with mesquite wood smoke. Sunday Services 10:00 a.m. Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Joel Stith, Pastor 410 North Street Vernonia, 503 429-6522 Page 7 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 Wednesdays 7:00 p.m. Evening Service Youth Ministry Children’s Ministry Nursery Available Men’s Ministry 7:45 a.m. 3rd Saturday each month A ssembly of G od Darwin Harvey, Pastor 662 Jefferson Vernonia Sunday School 9:45 a.m, Morning Worship 11:00 a.m. Evening Worship 6:00 p.m. WARNING: If you touch your eyes or other sensitive areas after handling chiles, you’ll regret it. It is best to wear rubber gloves while handling chiles. Habahero chiles are the hottest chiles known to man, so be care ful with them. CHAYOTES CON ELOTES Y CHILE VERDE (Chayotes with Corn and Green Chiles) From Noni Andersen 3 Ig. mild green chiles, fresh small onion, finely chopped or canned, seeded & cut oz. butter into strips cups (approx.) fresh or 1 cup milk, or slightly more frozen corn kernels Salt & pepper to taste chayotes, peeled, cubed oz. grated Parmesan or Romano cheese In 1-1/2 qt. saucepan, sauté onion in butter until soft but not brown. Add corn and chiles, cook another 5 minutes. Add chayotes and milk; mix gently. Season with salt and pep per, cover and simmer gently until chay otes and corn are tender. Place in serving bowl and sprinkle with grated cheese. NOTE: The pale green chay ote is readily available in markets 1 the Hillsbo.ro/Forest Grove area. It looks some what like a lobed squash, but actually grows on vine overhead, much like kiwi fruit.
