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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Nov. 7, 2001)
The INDEPENDENT, November 7, 2001 In the Service Kenneth J. Kroon By Gladys Sharar Kenneth J. Kroon has joined the United States Army under the Delayed Entry Program, which allows the opportunity to delay entering active duty for up to one year. After completion of basic military training, soldiers receive advanced individual training in their career job spe cialty. The recruit qualifies for a $5,000 enlistment bonus. Kroon, a 1996 graduate of Jesuit High School will report to Fort Benning, Columbus, Ga„ for basic training. He is the son on Geanette L. and Fredrick J. Kroon of Banks. My youngest daughter, Deborah Johnston, known as Debbie, is the cook for the November column. Debbie has lived in Vernonia all her life, with her husband, Calvin, daughter, Calie and son, Jerid. They keep her very busy, but she finds time to enter tain her friends. Anyone who has eaten at her house knows she puts on a beautiful spread. She is always baking for some fundraiser, an ill friend or per haps a potluck dinner. Debbie spent a lot of time in the kitchen helping me. She has become an excellent cook. The holiday season is her favorite time because a lot of Debbie Johnston cooking is involved. Church Bulletin Bloopers Irving Benson and Jessie Carter were married on Octo ber 24 in the church. So ends a friendship that began in their school days V ernonia F oursquare C hurch ROASTED TURKEY WITH HERBS 1/2 cup fresh rosemary sprigs 1 -1 4 pound turkey 1 cooking apple 1/2 cup fresh sage leaves 1 onion 1 celery stalk Garnishes: fresh fruit, fresh 1/2 cup butter or margarine, herb sprigs melted Remove giblets and neck from turkey. Rinse turkey with cold water; pat dry. Start loosening skin from turkey by inserting fingers between skin and turkey breast; lift and push forward to separate, A ssembly of G od CHURCH OF JESUS U H R I5I of 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. 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 11:15 a.m. Evening Worship 5:00 p.m. Wednesday Service: A ll C a m i l u R i h l o Q t l l H v 7 00 D HI. 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 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. 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. Mass Schedule Sunday 12 Noon Every Wednesday: Ladies’ Bible Study 9:15 a.m. Children’s Choir 3:00 p.m. Family Bible Study 6:30 p.m. Religious Education Women's Fellowship, 2nd & 4th Ci.ndan m-'in a m but not detach, skin. If you have difficulty along the backbone, use kitchen shears. Carefully place rosemary and sage under skin. Cut apple into quarters, cut celery and onion in half; place them in the turkey cavity. Put turkey, breast side up, on a rack in a shal low roasting pan; brush with butter and loosely cover with heavy- duty aluminum foil. This turkey does not have to be basted. Bake at 325 degrees for 3-1/2 to 4-1/2 hours or until a meat thermometer, inserted in thickest portion, registers 180 degrees. Remove turkey from pan; let stand 15 minutes before carving. Garnish, if desired. Serve with gravy. Makes 12 servings. OLD COUNTRY STUFFING 12 cups oatmeal 2 tsp. poultry seasoning 3 tsp. salt 3/4 tsp. pepper Mix above ingredients in a bowl. Fry about 2 pounds ground beef suet and a small, chopped onion, until suet has melted. With a spoon, pour suet into oatmeal mixture, a little at a time. Add water. Oatmeal should be doughy, not runny. BROCCOLI CASSEROLE Cook two 10 oz. packages of frozen, cut broccoli (spears are okay, but fresh is better). In saucepan, melt 2 tbsp. butter or margarine. Blend in 2 tbsp. flour, 1/4 tsp. salt and a dash of pepper. Add 1 cup milk. Cook and stir until bubbly; reduce heat. Blend in one 3 oz. package of cream cheese. Stir until smooth. Place broccoli in a 1-1/2 qt. casserole dish. Sprinkle about 3 tbsp. of minced onion on top of the broccoli. Pour the sauce over the broccoli and mix lightly. Top with 1 cup of shredded cheese. Melt 2 tbsp. butter or margarine. Toss with 1 cup of soft bread crumbs. Sprinkle on top of casserole. Bake at 350 degrees for 20 to 25 minutes, until hot through. L atter D ay S aints Pastor Paul Pastor 850 Madison Avenue Vernonia, 503 429-1103 Wednesdays 7:00 p.m. Evening Service Youth Ministry Children’s Ministry Nursery Available Page 7 ARKANSAS’ BEST PUMPKIN PIE The cinnamon nut topping adds crunch and flavor to this tradi tional pumpkin pie. Crust: 1 1/2 cups all-purpose flour 1/2 tsp. salt 3/4 cup Crisco Shortening 3 tbs. cold water Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in Crisco, using pastry blender (or 2 knives) until flour is blended to form pea-sized chunks. Sprinkle with water, 1 tbsp. at a time. Toss lightly with fork until dough will form a ball. Press dough between hands to form 5 to 6 inch “pan cake". Lightly flour rolling surface and rolling pin. Roll dough into circle. Filling: . 1 3/4 cups canned solid pack pumpkin (not pumpkin pie filling) 3/4 cup granulated sugar 1 tsp. cinnamon 11/4 cups evaporated milk 2 eggs, beaten Combine pumpkin, evaporated milk, eggs, granulated sugar, 1 tsp. cinnamon and 1/4 tsp. salt in large bowl. Stir until smooth and creamy. Pour into unbaked pie crust. Topping: 1/2 cup all-purpose flour 1/2 cup chopped pecans 1/3 cup firmly packed brown sugar Sweetened whipped cream (opt) 3 tbs. Butter Flavor Crisco 1/2 tsp. cinnamon 6 to 8 pecan halves (opt) 1/8 tsp. salt Combine flour, brown sugar, Butter Flavor Crisco, 1/2 tsp. cin namon and 1/8 tsp. salt. Mix with fork or pastry blender until coarse crumbs form. Stir in chopped pecans. Sprinkle over filling. Bake at 350 degrees for 45 to 55 minutes, or until knife insert ed in center comes out clean. Cool to room temperature before serving. Garnish with sweetened whipped cream and pecan halves, if desired.
