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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 5, 2001)
The INDEPENDENT, July 5, 2001 Local students receive college degrees Tracy R. Eckertson Tracy R. Eckertson graduat ed June 14 from the Linn-Ben ton Nursing program. She will be employed by Legacy Emanuel Hospital. The daughter of J. Val and May Eckertson of Vernonia, was a 1994 graduate of Ver nonia High School. She earned a Bachelor of Science degree from Oregon State University in 1999. SW EET AND 5U U K KIUC SALM I; By Gladys Sharar I’m happy to have Dan Benes as cook for the month for July. Dan, his wife, Julie, and four children, live about four miles from Mist. They moved there in 1989 and built their own log house, peeling the logs and putting them together. Dan learned to cook, do laundry and clean the house, when Julie started nursing school. After working long hours at Tri-Met, he finds time to share the cooking, but seldom uses a recipe. He does read them to get new ideas. We hope you try one of these recipes in your cookout this month. MACARONI/TUNA SALAD By Dan Benes 4 cups macaroni, cooked and drained 2 cans tuna, drained 1 cup chopped celery 1/2 cup chopped green onion 6 slices chopped, cooked bacon 1/2 cup cubed Cheddar cheese Garlic powder, salt and pepper to taste. Denise Titus Denise Titus, a 1998 gradu ate of Vernonia High School, received an Associate degree in Business from Portland Community College, June 17. She has been accepted for PCC’s two-year Veterinarian Tech program. She is currently employed by Banks Veterinary Services in Banks. Christopher M. Titus Christopher M. Titus, a 1996 graduate of Vernonia High School, received a Bachelor of Science degree from the Col lege of Agricultural Science at Oregon State University on June 17. He is currently with Benton County Sheriffs Depart ment. Church Bulletin Bloopers Low Self Esteem Support Group will meet Thursday at 7 PM. Please use the back door. V ernonia F oursquare C hurch fO Combine all ingredients, add enough salad dressing of your choice to make a nice moist salad... and enjoy. * *-- BARBECUE KABOBS By Dan Benes (This is one of the family’s favorite cookout dishes.) 6 boneless, skinless chicken breast 2 cups teriyaki sauce halves, about 1-1/2 lbs, cut in strips 12 cherry tomatoes 2 onions, cut in chunks 12 nice size mushrooms 2 green pepper, cut in chunks Combine chicken and teriyaki sauce in a large, resealable plastic bag. Marinate in refrigerator for at least 1 hour. Remove chicken and discard marinade, as it is not safe to re-use. While chicken is marinating, soak wooden skewers in water to keep them from burning. Dan likes to put the chicken, mushrooms, green peppers, onions and tomatoes in individual containers and let each person thread their own skewer with whatever they like. Grill on skewer 10 to 15 minutes or until chicken is no longer pink in center and juices run clear when cut. Makes 6 servings. A ssembly of G od C hurch of J esus C hrist of L atter D ay S aints Pastor Paul Pastor 850 Madison Avenue Vernonia, 503 429-1103 Darwin Harvey, Pastor 662 Jefferson Vernonia, 503 429-4615 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 6:00 p.m. Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Thursdays 7:00 p.m. Family Night Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. F irst B aptist C hurch S eventh D ay A dventist Men’s Ministry 7:45 a.m. 3rd Saturday each month John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 503 429-1941 V ernonia C ommunity C hurch Sunday School 9:45 a.m. Morning Worship 11:00 a.m. 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 Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 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. G race R eformed B aptist C hurch D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-3110 Sunday Services: Adult Prayer & Children’s Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 5:00 p.m. Wednesday Service: All Family Bible Study, 7:00 p.m. Page 7 Evening Worship Saturday, 6:00 p.m. 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. S t . M ary ' s C atholic C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule 1st & 3rd Saturdays 4:30 p.m. 2nd & 4th Sundays 12 Noon Religious Education 2nd & 4th Sundays 10:30 a.m. Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 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. By Gladys Sharar 1 cup brown rice, cooked 1/4 cup chopped tomato 1/4 cup sliced green onion 1/4 cup chopped yellow bell pepper 1/4 cup Citrus Grill marinade salt and pepper to taste 1/2 cup fresh bean sprouts, rinsed 1/4 cup grated carrot 1/4 cup frozen peas 2 tbls. crumbled blue cheese 1 tbls. lime juice 2 tbls. brown sugar In a large bowl, combine rice, bean sprouts, carrot, onions, peas, bell pepper and cheese; mix well. In another bowl, combine remaining ingredients; mix well with wire whisk. Pour over rice mixture and gently toss. Cover and refrigerate at least 1 hour to allow flavors to blend. Add grilled chicken or beef to create a main dish, if desired. FLANK STEAK SALAD WITH WINE MUSTARD DRESSING By Gladys Sharar 1 flank steak, about 1-1/2 lbs. or 3-1/2 cups thinly sliced roast beef 1 lb. small red potatos, cooked and sliced 1-6 oz. jar marinated artichoke hearts, drained salt and pepper 2 tbls. white wine vinegar 1 tbls. Dijon mustard 6 tbls. vegetable oil 1/2 lb. fresh green beans, steamed until tender-crisp 1/4 lb. mushrooms, sliced 4 green onions, including tops, sliced Grill or broil steaks 10 to 12 minutes or until desired doneness, turning halfway through grilling time. In small bowl, combine vine gar, mustard and salt and pepper to taste; mix well with wire whisk. Slowly add oil, beating constantly. Thinly slice steak on the diagonal, across the grain. Cut each into two 9 inch strips. Place in a large salad bowl. Add dressing and toss gently. Add remain ing ingredients and toss. Serve on a bed of lettuce on individual plates. MESQUITE SUMMER VEGETABLE MEDLEY By Gladys Sharar 2 red potatoes, cut into thin wedges 1 small head cauliflower, broken into flowerettes 3/4 tsp. lemon pepper 2 bacon slices, cooked and crumbled 2 med. carrots, diagonally sliced 3 zucchini, diagonally sliced 1 med. onion, cut into chunks 1/2 cup marinade with lime juice 1/2 tsp. garlic powder with parsley In a large bowl, combine all ingredients, except bacon; mix well. Place vegetable mixture evenly on four 20” x 12” pieces of heavy duty aluminum foil. Fold foil to enclose; seal tightly. Grill packets, seam side up, 20 to 30 minutes or until vegetables are tender. To serve, carefully remove vegetables; they will be very hot. Sprinkle with bacon. Makes 4 servings. MESQUITE GRILLED CHICKEN IN CORNBREAD BUNDLES By Gladys Sharar 3/4 cup mesquite marinade 1/2 cup chopped red pepper 1 - 7 oz. can green chiles, drained, chopped 1/2 tsp. salt 2 -1 1 oz. pkg. refrigerated cornstick dough salt and pepper 4 boneless, skinless chicken breast halves 1/2 cup toasted pine nuts, finely chopped 1 tbls. lime juice 1/2 tsp. garlic powder 1 egg white, beaten In a large, resealable plastic bag, combine marinade and chicken; seal bag and refrigerate at least 30 minutes. Remove chicken; discard used marinade. Grill or broil chicken 10 to 15 minutes or until chicken is done. In a small bowl, combine bell pepper, nuts, chiles, (¡me juice, salt and garlic powder; mix well. Roll out dough into four equal squares. On each square, place 1 chicken breast and 1/4 of nut mixture. Fold dough to enclose; pinch edges to seal. Brush tops with egg white. Bake at 350 degrees 10 to 15 minutes, or until golden and puffy. F irst C hristian C hurch 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. FRESH AVOCADO-PAPAYA SALSA By Gladys Sharar 1 cup chopped pineapple 1-1/2 cups chopped avocado 1/4 cup chopped red pepper 1 cup chopped papaya 1 tsp. Caribbean marinade 2 tbls. chopped fresh cilantro sauce 1 tsp. garlic salt 1 tsp. lime juice 1/8 tsp. cumin 1/8 tsp. ground red pepper (optional) In a medium bowl, combine all ingredients; mix well. Cover and refrigerate 30 minutes. May be served over grilled fish or chicken.
