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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (March 6, 2002)
The INDEPENDENT, March 6, 2002 Weloome additions Courtney Nicole Holce Courtney Nicole Holce was born October 2, 2001, to Greg and Misty Holce of Trophy Club, Texas. She weighed 6 pounds and was 19 inches long. She will join sisters Jessica and Becca and brother John at the family home in Trophy Club. Grandparents are Sharon Dickerson of Roanoke, Texas, Bill and Ann Tilley of Cornelius, and Randy and Bonnie Holce of Vernonia. Great-grandparents are Evelyn Holce of Portland and John and Mickey Johnson of Forest Grove. Church Bulletin Bloopers During the absence of our pas tor, we enjoyed the rare privi lege of hearing a good sermon when J.F. Stubbs supplied our pulpit. ¿V Cookin with Debbio By Debbie Johnston Depending, of course, on your family’s traditions, dinner on Easter Sunday usual ly includes a delicious baked ham or a leg of lamb. Because a marinade can make roasted meats even more succulent and tasty, here are a couple of marinades you may like to try. APPLE JUICE MARINADE FOR HAM 1/2 c. apple juice 1/4 c. soy sauce 1/4 c. honey 2 tbls. lemon juice 1/2 tsp. garlic powder 1/4 tsp. dry mustard 1/4 tsp. ground ginger Stir all ingredients together in a bowl, blending thoroughly. Mar inate ham in a close-fitting dish for at least 4 hours before baking. HONEY WINE MARINADE FOR LAMB 2 tbls. butter or margarine 1 c. dry white wine 2 tbls. white wine vinegar 1/3 c. honey 1 tsp. fresh mint, chopped, or dry mint, crumbled 1/2 tsp. salt 2 cloves garlic, minced heat. Remove from heat and add wine, vinegar, honey, mint, salt and garlic. Stir to blend. Marinate lamb in a close-fitting dish for at least 4 hours before baking. FRESH VEGETABLE CASSEROLE This is a perfect side dish with either ham or lamb. 8 small new potatoes 8 baby carrots 1 small cauliflower, broken into 1 inch pieces 3 stalks asparagus, cut into 1 inch pieces . 3 tbls. butter or margarine 2 tbls. flour 2 c. milk salt & black pepper, to taste 3/4 c. Cheddar cheese, chopped fresh cilantro, to taste shredded (optional) Preheat oven to 350 degrees. Cook vegetables until crisp-ten der, then arrange in a greased 2-quart casserole dish. To make sauce, melt margarine in medium saucepan over medium heat. Stir in flour until smooth; cook 2 minutes. Gradual ly stir in milk. Cook until thickened, stirring constantly. Season to taste with salt and pepper. Add cheese, stirring until melted. Pour sauce over vegetables and sprinkle with cilantro. Bake 15 minutes or until heated through. Makes 4 to 6 servings. GELATIN EASTER BASKETS Make your own Easter basket (and eat it too!) Melt butter or margarine in a 1 to 2 quart pan over medium 1 package (4 serving size) jello (any flavor) 1 c. boiling water 1/2 c. cold water 1/2 c. coconut flakes food coloring jelly beans red string licorice Church Directory .............. V ernonia F oursquare C hurch 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 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship Saturday, 6:00 p.m. Kevin Reiner, Pastor, 543-2254 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Prayer Meeting, Wed. 7:00 p.m. 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 J “Your Yoga” 9 Sessions, $80.00 / Drop-in $10 per class (as class size permits) No class during Spring Break Pre-registration advised. Call: 503-429-0159 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 Sunday 10:30 a.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. V Beginning level Hatha Yoga classes will be held Wednesdays, March 13 - May 15, 7-8:15 pm at old library, 919 Bridge Street, Vernonia 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 Dissolve gelatin in boiling water. Add cold water. Pour into indi vidual ring molds or 6 ounce custard cups. Chill until firm, about 2 hours. Tint coconut, as desired, with food coloring. Unmold gela tin onto individual dessert plates. Sprinkle coconut into center of each mold (for grass). Place jelly beans on top of coconut. Cut licorice for basket handles. Insert ends into molds. Makes 4 bas kets. Country Kitchen & Pizza BREAKFAST • LUNCH • DINNER Soup & Salad Bar • Pies & Pastries “SOFT SERVE” CONES & SHAKES Home of the Paul Bunyan Burger Across from High School Orders To Go 503-429-6523 DELIVERY AVAILABLE
