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.