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