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.