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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Aug. 1, 2001)
The INDEPENDENT, August 1, 2001 Wslcsme Additions McKenzi C. Hampton McKenzi Corinna Hampton was born June 29, 2001, to Suzanne and Robert Hampton of Bader, Washington. She weighed 6 pounds and was 19 inches long. She joins two sisters, Erika, 9, at home and Jennifer, 18, of Longview, and one brother, Ronnie, 21, of Germany. Grandparents are Abe and Ann Hall, of Mist. In the Service Levi H. Brown Army Private Levi H. Brown has graduated from basic infantry training at Fort Ben- ning, Columbus, Georgia. He received training in drill and ceremonies, weapons, map reading, tactics, military courtesy, military justice, phys ical fitness, first aid and Army history and traditions. During infantry training, he developed basic combat skills and battlefield operations and tactics and experienced using various weapons and weapons defenses available to the infantry crewman. He is the son of Grant Brown of Vernonia and gradu ated from Vernonia High School in 2001. Charch Bulletin Bloopers The pastor would appreci ate it if the ladies of the con gregation would lend him their electric girdles for the pancake breakfast next Sunday morn ing. Cookin' with Bladys_________________ By Gladys Sharar prepared apple filling, for pies or apple crisp. Our cook of the month is Lisa Stone. Lisa is known to many people in the area, since she has lived here most of her life. She attended Buxton School and Banks High School, where she met her husband, Dan. They live at Top Hill with their three children. Lisa has managed the Deli at Jim’s Sentry Market for five years. She does a lot of catering and canning and gourmet cooking, which is her love. She learned to cook at an ear ly age while her parents operated a service station in Manning. Lisa believes that everyone should teach their children to cook at a very early age. Note: These are all canning recipes and require canning jars. Before starting the recipe, wash the number of jars required and keep them hot until needed. Prepare lids as the manufacturer directs. Lisa Stone 10 cups water 4-1/2 cups granulated sugar 1 cup sieved cornstarch 2 tsp. ground cinnamon 1/2 tsp. freshly grated nutmeg 1 tsp. salt 3 tbls. fresh lemon juice Enough peeled and sliced apples to fill 7 quart jars PICKLED JALAPENO CHILES 50 whole peppercorns (any color or a mixture of colors) 2 1/4 lbs. jalapeno chiles, cut into 1/4 to 1/2 inch rings 2 tsp. kosher or pickling salt 4 tsp. whole yellow mustard seeds 16 small garlic cloves, sliced 4 cups cider vinegar 2 tbls. granulated sugar Prepare 8 half-pint jars and lids. Divide the peppercorns, mus tard seed and garlic evenly among the jars. Pack eafch jar with a portion of the jalapenos, filling to within 1/2-inch of the rim. Combine the vinegar, sugar and salt in a n^n-aluminum pot. Bring to a boil, then remove from heat and poi^r the hot vinegar over one jar of jalapenos at a time, leaving 1/2-inch head space. Wipe jar with a clean, damp cloth. Attach lid. Fill and close remaining jars. For a lightly crisper pickle and short-term storage, store jars in refrigerator for several months (let them sit for at least two weeks before using). For long-term storage at room temperature, process the jars in a boiling-water canner for 10 minutes. APPLE PIE IN A JAR These make wonderful gifts. Use them as you would a can of Church Directory V ernonia F oursquare C hurch 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 John Cahill, Pastor 359 “A" Street Vernonia, 503 429-1161 Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 503 429-1941 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 Men’s Ministry 7:45 a.m. 3rd Saturday each month V ernonia C ommunity C hurch 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 Evening Worship Saturday, 6:00 p.m. 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. Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 N ehalem V alley B ible C hurch S t . A ugustine (C anterbury ) E piscopal C hurch Jerry James, Pastor 500 California Ave Vernonia, 503 429-5378 The Rev. Robert Grafe, Pastor 375 North St. (Vernonia Grange Hall) Vernonia, 503 429-3700 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. Sunday Services 10:00 a.m. S t . M ary ' s C atholic C hurch D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-3110 Page 7 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. 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. Prepare 7 quart jars and lids. Put water in large heavy pot and stir in sugar, cornstarch, cinnamon, nutmeg and salt. Bring to a boil, stirring constantly and continue boiling until the syrup is thick and bubbling. Add the lemon juice. Fill clean mason jars with sliced apples. Cover apples with syrup. Seal and process in boiling water bath for 20 minutes. GARLIC DILL PICKLES Grape leaves Whole small cucumbers, washed 3 quarts water 1/2 cup canning salt Garlic cloves small hot peppers (fresh or canned) 1 quart apple cider vinegar alum Prepare as many quart jars as you have cucumbers to fill. Pack a grape leaf into the bottom of each one-quart jar. Add cucumbers (drained), 2 cloves garlic, 1 hot pepper, 2 sprigs of dill and 1/4 tsp. alum. Bring remaining ingredients to a hard boil and pour over cucumbers. Bring brine to a boil each time it is added to jars. Wash tops of jars, seal and process 10 minutes in boiling bath. TEXAS CHOW CHOW 1 gal. green tomatoes 4 green bell peppers 1 or 2 hot long peppers 8 med. onions 1/4 tsp. cinnamon 2 tbls. salt vinegar 3 qts. cabbage 2 red bell peppers 2 cups chopped celery, optional 2 tbls. celery seed 1/4 tsp. allspice 3 cups sugar Prepare 12-14 quart jars. Grind tomatoes with coarse chopper. Put in bag or colander and drain, overnight. Grind cabbage, peppers, onions and celery, if using. Add to tomatoes, celery seed, cinnamon, allspice, salt and sugar. Cover with white vinegar, simmer over low heat. When mixture comes to a boil, put in hot sterlized jars. Seal and process in boiling water bath for 15 minutes. BREAD & BUTTER PICKLES 6 lbs. med. cucumbers, scrubbed and sliced 1/8 inch thick (about 4 qts.) 1-1/2 cups white onions, peeled & sliced (1 lb.) 1/3 cup canning salt 2 cloves garlic 4-1/2 cups sugar ice cubes 1-1/2 tsp. celery seed 1-1/2 tsp. turmeric 3 cups white distilled vinegar 2 tsp. yellow mustard seed Prepare 7 pint jars and lids. In a large mixing bowl, combine cucumbers, onions and garlic. Add salt. Mix thoroughly; cover with ice cubes. Let stand 3 hours. Rinse well and thoroughly drain the mixture. Remove garlic cloves. Combine sugar, turmeric, celery seed, mustard seed and vine gar. Heat to boiling in 8 qt. saucepan. Add drained cucumber mix ture; heat 5 minutes. Pour into sterilized jars, leaving 1/2-inch headspace. Cap and seal. Process 5 minutes in a boiling water bath canner. PICKLED BEETS 1 gal. small beets 1/2 tsp. salt 2 tbs. cinnamon 3-1/2 cups cider vinegar 2 cups sugar Prepare 6 pint jars and lids. Cook beets until tender. Dip in cool water, peel off skins. Combine remaining ingredients to make syrup. Pour over beets. Bring to a boil; pack in hot sterilized jars. Seal and process 5 minutes in boiling water bath. M a n y jo in in M in g e r s ’ c e le b r a tio n From page 6 couver, Washington. They lived in Vernonia until moving to Scappoose in 1979. They moved to Keizer in October of last year. Mr. Minger worked at the lumber mill in Vernonia until its closure and then at Kaiser Gypsum in St. Helens. Mrs. Minger worked at Sam’s Food Store and Vernon ia Drug Store. The anniversary event was hosted by their three children and spouses: Diana and Mari on Knoll of Dryden, Washing ton; Kathy and Jim Eckland of Keizer; and Steve and Sue Minger of Vernonia. The Mingers have six grandchildren and 11 great grandchildren. Attending the celebration from Vernonia were Steve, Sue and Matt Minger; Todd and Tammy Sullivan and family; Ben and Darlene Westbrook; Carl and Betty Holsey; and Norm and Louise Hamnett.
