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.