ÍJUN«$aw!
The INDEPENDENT, Mây-TS728BT
L ig h t th e sky
with donations
Cookin’ with Gladys
Bake at 350 degrees, 35 to 40 minutes. 4 to 6 servings.
By Gladys Sharar
Fundraising is underway tor
this year’s Fourth of July cele
bration in Vernonia. Contribu
tions of any amount toward the
2001 fireworks display will be
gratefully accepted and con
tributors’ names will be dis
played at the fireworks site.
Nanette Leonetti, our cook for June, has lived in Vernonia
about nine years.. She and her husband, Mario, still have three
children at home, which keeps her busy along with helping out at
their restaurant, Leonetti’s Pizza and Grill.
Family meals are something she
still loves to prepare, whenever she
has time. Her stepmom played a big
part in teaching her the basics of cook
For more information, call
ing and she learned a lot on her own,
Carolyn Keasey, 503-429-2021,
through trial and error.
or Enid Parrow, 503-429-8134.
Try one of her family’s favorite
recipes as you plan Father’s Day din
St. Vincent dePaul
ner.
changes schedule
Beginning in June, the Ver
nonia center of St. Vincent de-
Paul, will change the day free
clothing is available, from
Tuesday to Thursday. The time
will remain unchanged, from
10:00 a.m. to 12:00 p.m.
For further information, call
St. Mary’s Catholic Church,
503-429-8841.
S eren ity (jardeni
S h r b a ló
¿Jiientiaí O ili
S t e r t bi
NAN’S CHOCOLATE BLISS CAKE
1 pkg. (2 layer size) chocolate
cake mix
1/2 cup International coffees,
any flavor
8 oz. sour cream
1/2 cup water
1 pkg. (4 serving size) chocolate
flavor instant pudding
4 eggs
1/2 cup oil
8 oz. semi-sweet baking
chocolate, chopped
Beat all ingredients, except chopped chocolate, in a large bowl
with electric mixer on low speed, just until moistened, scraping
bowl often. Beat on medium speed 2 minutes, or until well blend
ed. Stir in chopped chocolate. Spoon batter into lightly greased
and floured 12 cup fluted tube pan, or 10 inch tube pan.
Bake at 350 degrees for 50 to 60 minutes, or until a toothpick
inserted near center comes out clean. Cool in pan 10 minutes on
cooling rack. Loosen cake from side of pan with spatula or knife.
Invert cake onto rack and gently remove cake. Cool completely
on rack. Sprinkle with powdered sugar, if desired, or drizzle with
melted chocolate.
Soothina S te r b a t ß a l » m i
EASY FRUIT COBBLER
B a tik s
C ry s ta ls
T ye -D ye C lo th in g
C u s to m L a m p S hades
C u s to m P illo w s
S ta tu a r y & Sountainó
Tues-Fri 8-4 ❖ Sat 10-6
998 Bridge S t., Vernonia
503-429-4064
1/2 cube margarine
1-1/2 cup sugar
3/4 cup milk
3 cups sweet fruit, cut up
1 cup flour
2 tsp. baking powder
dash of salt
cinnamon to taste
Melt margarine in bottom of 8 x 8 inch pan. In mixing bowl,
combine flour, 1 cup sugar, baking powder, milk and salt. Mix
together and pour over margarine. Mix fruit, 1/2 cup sugar and
cinnamon. Place fruit mixture on top of batter.
—
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ChurehDirBctary
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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
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.
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.
NAN’S FAVORITE MACARONI AND CHEESE
1 med. onion, chopped
2 cups uncooked macaroni
3 tbls. margarine or butter,
6 cups boiling water
melted
2 tbs. flour
1/4
tsp. salt
1/4 tsp. pepper
1 cup sour cream
1-1/4 cup milk
2 cups sharp Cheddar cheese
paprika to taste
(Nan says she often adds 1/2 to 3/4 cup of other cheeses,
depending on what is on hand around the house)
Cook macaroni in boiling water, per instructions on package.
While macaroni is cooking, saute chopped onion in small amount
of margarine. Drain macaroni and onion, when done.
In large saucepan on med. heat, combine margarine, flour, salt
and pepper, stirring constantly until bubbling. Add 3/4 cup sour
cream and milk gradually, stirring often until thickened. Remove
from heat, stir in 1-1/2 cups cheese. Add macaroni and onion. Put
into medium casserole dish or oblong glass dish. Spread remain
ing sour cream and cheese over top. Sprinkle with paprika.
Bake at 350 degrees for 20 to 30 minutes.
NAN’S FAMILY FAVORITE MEAT LOAF
1 cup Italian seasoned crushed 3 to 4 tbs. packed brown sugar
tomatoes
3 eggs, beaten
1 tsp. ground mustard
1-1/2 to 2 cups Italian bread
4 tsp. Worcestershire sauce
crumbs
3/4 to 1 cup finely chopped onion
1/2 tsp. pepper
1 tbls. Italian seasoning
1/2 cup parmesan cheese
1 tbls. chopped garlic
1 !b. sweet Italian Sausage
2 lbs. lean ground beef
Combine crushed tomatoes, brown sugar and mustard in large
bowl. Save 1/2 cup for topping. Add eggs, Worcestershire sauce,
bread crumbs and seasoning to remaining tomato mixture. Mix
well. Let stand for 5 minutes. Crumble beef and sausage, onion
and parmesan cheese. Mix well with egg mixture. Divide into 18
muffm cups, about 1/2 cup each. Bake at 375 degrees for 18 to
20 minutes. Spoon on reserved topping (optional-sprinkle lightly
with parmesan cheese). Bake additional 7 to 10 minutes.
SALMON EGG FOO YOUNG
By Gladys
1 (7-3/4 oz.) can salmon
1/2 lb. fresh bean sprouts
5 eggs
1 med. onion
1 tbls. soy sauce
oil (for frying)
«» -
V ernonia C ommunity C hurch
Joel Stith, Pastor
410 North Street
Vernonia, 503 429-6522
Page 7
S eventh D ay A dventist
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.
'7 0 a
S t . A ugustine (C anterbury )
E piscopal C hurch
The Rev. Robert Grafe, Pastor
375 North St. (Vernonia Grange Hall)
Vernonia, 503 429-3700
Sunday Services 10:00 a.m.
Drain and flake salmon. Beat eggs; add onion, bean sprouts,
soy sauce and salmon. Mix well; fry in oil about 1/4 cup at a time
as you would pancake. Top with sauce.
Sauce
4 tsp. soy sauce
2 tsp. cornstarch
2 tsp. sugar
2 tsp. vinegar
1 tsp. salt
1 cup cold water
Combine in a saucepan, the soy sauce, cornstarch, sugar,
vinegar and salt. Stir in water. Cook over low heat until thick.
N ehalem V alley B ible C hurch
Jerry James, Pastor
500 California Ave
Vernonia, 503 429-5378
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
Wednesdays 7:00 p.m.
Evening Service
Youth Ministry
Children’s Ministry
Nursery Available
SISTER MARY’S SHRIMP MARGUERITE
(This is an elegant dish for special company dinner) By Gladys
2-1/2 lbs. medium shrimp
1/4 cup green pepper,finely
2 tbls. salad oil
chopped
1 tbls. lemon juice
1/4 cup onion, finely chopped
2 tbls. butter
1 cup heavy cream
1/4 tsp. black pepper
1 can tomato soup
1 cup raw, long grain rice, cooked
1/2 cup sherry wine
8 to 10 grains cayenne pepper 1/4 tsp. salt or to taste
3/4 cups slivered almonds
paprika
Cook and clean shrimp. Bring to boil only. Drain well. Toss
shrimp with salad oil and lemon juice. Saute in butter with black
pepper, cayenne pepper, green pepper and onion. Place in a 1-
1/2 quart casserole with cream, tomato soup, wine and salt. Add
rice (should be very dry) and slivered almonds. Gently combine
all ingredients. Sprinkle top with paprika. Bake at 350 degrees for
45 minutes to 1 hour, or until rice is tender. Serves 6 to 8.
Men’s Ministry 7:45 a.m.
3rd Saturday each month
A ssembly
of
Serving the Community
since 1 993
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.
R e t ir e m e n t
R e s id e n c e
An Alzheimer's Specialty Home
Licensed • Class II
DONNA FOSTER - PROVIDER
16941 Tim ber Rd. East • Vernonia, OR 97064 • 503-429-1152