Image provided by: University of Oregon Libraries; Eugene, OR
About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Jan. 2, 2002)
The INDEPENDENT, January 2, 2002 Head Start offers parent classes Vernonia Head Start will present a parent training course, “Parenting 1-4”, on January 10, 17 and 24 from 9:00 to 11:00 a.m. at the Head Start building in Vernonia. This series provides information and guidelines for parents with chil dren ages one to four years. Other activities at Vernonia Head Start include a garage sale being sponsored by par ents on January 26 at the Head Start Center. In addition, applications for children ages three and four are being accepted. For more information on any Head Start activity, call Gina at 503-429-9243. Church B ullitta Bloopm Due to the Rector’s illness, Wednesday’s healing services will be discontinued until fur ther notice. V ernonia F oursquare C hurch Cookin with Debbia serving. Makes 8 servings. By Debbie Johnston As we head into winter, the days get colder and colder, and we think of a warm fire and a bowl of hearty soup or stew. You can even put these in the crockpot before church on Sunday and when you get home, your meal is ready to enjoy. HARVEST BEEF STEW 1/3 c. quick-cooking tapioca, 2 lbs. beef stew meat cut in uncooked 1-inch cubes 1 Tbs. cumin seed 1 tsp. dried basil 4 carrots (cut in 1 -inch pieces) 1 tsp. salt 2 medium on'ons, cut in eighths 4 cloves garlic, pressed 2 -1 6 oz. cans whole tomatoes, 4 ears frozen corn, thawed and undrained cut in half, or 1 - 10 oz. pkg. 8 small new potatoes, cut in half frozen corn kernels 2 small zucchini, thinly sliced Heat oven to 325 degrees. In Dutch oven, brown stew meat with salt and pepper. Mix all ingredients except corn, potatoes and zucchini, in Dutch oven, breaking up tomatoes. Cover and bake 2- 1/2 hours, stirring 2 or 3 times during the first 1-1/2 hours. Stir in corn and potatoes. Cover and bake 1 to 1-1/2 hours longer, or until beef and vegetables are tender. Stir in zucchini. Cover and cook 15 minutes longer. Let stand 10 minutes before A ssembly of G od 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. 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 D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-1919 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: All Family Bible Study, 7:00 p.m. Page 7 Men’s Study, Tuesday 10:30 a.m. Women’s Study, Wednesday 1:30 p.m. Youth & Kids , Thursday 7:00 p.m. C hurch of J esus C hrist of L atter D ay S aints Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. S eventh D ay A dventist F irst B aptist C hurch John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Kevin Reiner, Pastor, 543-2254 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Prayer Meeting, Wed. 7:00 p.m. Evening Worship Saturday, 6:00 p.m. S t . A ugustine (C anterbury ) E piscopal C hurch 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 The Rev. Robert Grafe, Pastor 375 North St. (Vernonia Grange Hall) Vernonia, 503 429-3700 Sunday Services 10:00 a.m. GOURMET POTATO SOUP WITH CROUTONS Soup: 3 c. diced, peeled potatoes 1/2 c. diced onion 1-1/2 c. water 1 cup (8 oz.) sour cream 1 Tbs. minced fresh chives 1/2 c. diced celery 1 chicken bouillon cube 2 c. milk 1 Tbs. all purpose flour Croutons: 8 c. day old French bread, cut in 1-1/2 inch pieces 1 Tbs. minced fresh parsley 1/2 tsp. garlic salt fat for deep-frying 1/2 c. grated parmesan cheese 1/2 tsp. paprika 1/4 tsp. pepper In Dutch oven, cook potatoes, celery, onion and bouillon in water until vegetables are tender, about 20 minutes. Add milk. In a bowl, combine sour cream and flour. Blend in 1/2 cup of hot soup; return to kettle. Add chives and simmer, just until thickened. Meanwhile, deep fry bread cubes in fat until golden brown. Drain on paper towel. In bowl, combine remaining ingredients. Add croutons and toss to coat. Top your soup with croutons. Makes 6 to 8 servings. PIZZA SOUP Kids love pizza and cheese! Try some shredded cheese in the bottom of your bowl and add your soup. My kids love the melted cheese at the end. 1 Tbs. olive oil 2 green or red bell peppers, cut into 1-inch pieces 2 -14-1/2 oz. cans diced tomatoes in olive oil, garlic and spices, undrained 1 tsp. fennel seed 1 - 15 oz. can cannellini beans, drained 1-1/2 c. shredded mozzarella cheese 1 onion, sliced 2 Tbs. minced fresh garlic 2 c. water 1 - 6 oz. can tomato paste 1 can sliced mushrooms 1-1/2 tsp. Italian seasoning 1 - 15 oz. can kidney beans, drained 6 slices French bread, each 1/2-inch thick Heat oil in Dutch oven over medium heat. Cook onion, bell pep per and garlic in oil, stirring occasionally, until onion is tender. Stir in water, diced tomatoes and tomato paste, until blended. Stir in remaining ingredients, except bread and cheese. Heat to boiling; reduce heat. Cover and simmer, 10 minutes, stirring occasionally. My kids like me to add the green pepper now, so it’s still firm. Just before serving, heat oven to 425 degrees. Place bread on ungreased cookie sheet. Toast bread in oven until golden brown on both sides. Pour hot soup into oven proof bowls. Top each with one slice of toast. Sprinkle with cheese. Place under broiler 3- to 4-inches from heat until cheese is melted. HAMBURGER SOUP Better known as Poor Man’s Soup, this is easy and inexpensive. 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 Sunday 10:30 a.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. 1 lb. ground beef 2 medium onions, chopped 2 stalks celery, chopped 1/4 c. catsup 2 tsp. seasoned salt 1 bay leaf 1 -1 6 oz. can tomatoes 2 medium carrots, chopped 1/3 cup pearl barley 1 Tbs. beef bouillon 1 tsp. dried basil 2 tbs. fresh garlic Cook beef and drain. Add remaining ingredients and 5 cups water. Boil, reduce heat and simmer 1 hour. Add salt and pepper to taste.
