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.