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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (April 4, 2002)
The INDEPENDENT, April 4, 2002 In the Service Jacob A. Vanderschelden Jacob A. Vanderschelden has enlisted in the U.S. Army R eserve’s Delayed Training Program (DTP) which allows an individual to delay the ir departure date for up to 365 days. Vanderschelden has enlist ed as a Metal Worker. He will leave for basic training at Fort Sill, Oklahoma on June 20, 2002. He is participating in the Alternate Training Program which allows training to be tak en over two summers. He is a junior at Spanaway Lake High School in Spana way, Wash., and is the son of Shari Vanderschelden of Ver nonia and Carl Vander schelden of Tacoma. Chnrth Bulletin Bloop»« Stewardship Offertory: “Jesus Paid It All”. Cookin with Debbie B y D ebbie Johnston Heidi Brown, our featured cook for this month, was born and raised in Vernonia. She and her husband, Dan, have two chil dren, Timothy and Rachel. They are the owners of Hardwood Originals and Grey Dawn Gallery. I have had the opportunity to enjoy Hei di’s cooking, and she really is a great cook. Heidi would like to share some easy and enjoyable breads for breakfast, brunch, teas and company! ENGLISH MUFFIN BREAD 5 cups all-purpose flour, divided 1 tbls. sugar 1/4 tsp. baking soda 1/2 cup warm water 2 pkgs. active dry yeast 2 tsp. salt 2 cups warm milk cornmeal In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 min utes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2 x 4-1/2 x 2-1/2” loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees for 35 minutes or until golden 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 Sunday Youth Group Junior High 3:00 - 5:00 p.m. Senior High 6:00 - 8:00 p.m. Prayer Meeting, Wed. 7:00 p.m. Women's Bible Study, Thurs. 7:00 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. N ehalem V alley B ible C hurch 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. S t . A ugustine (C anterbury ) E piscopal C hurch The Rev. Robert Grafe, Pastor 500 California Ave Vernonia, 503 429-5378 375 North St. (Vernonia Grange Hall) Vernonia, 503 429-3700 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Sunday Services 10:00 a.m. 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 Mass Schedule Sunday 12 Noon Religious Education Sunday 10:30 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. Every Wednesday: Ladies' Bible Study 9:15 a.m. Children’s Choir 3:00 p.m. Family Bible Study 6:30 p.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. brown. Remove from pans immediately and cool on wire racks. Slice and toast. Makes 2 loaves. Also great for freezing to enjoy weeks later. FEATHER LIGHT MUFFINS 1/3 cup shortening 1 egg 1/2 cup sugar 1/2 cup milk 1/4 tsp. ground nutmeg 1-1/2 tsp. baking powder 1-1/2 cups all-pur pose flour 1/2 tsp. salt Topping: 1/2 cup sugar 1 tsp. ground cinnamon 1/2 cup butter or margarine, melted Heidi Brown In a mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 325 degrees for 20-25 min utes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm. Makes 8-10 muffins. QUICK CINNAMON ROLLS 2 cups all-purpose flour 3 tsp. baking powder 1 tsp. salt cinnamon 6 tbls. butter or margarine 2/3 cup milk brown sugar Combine dry ingredients. Cut butter into small pieces. Using fingers, lightly rub butter and flour mixture together until mixture resembles fine crumbs. Stir in milk to fo rm s o ft d o u g h . K n e a d lightly (about 30 seconds). Roll dough 1/4 inch thick into 1 6 x 7 inch rectangle. Spread with two tbls. melted butter. Rub lightly with brown sugar and sprinkle with cinnamon. Raisins can be added, if desired. Roll up tightly beginning at the wide side. Seal well by pinching edge of dough into roll. Cut into one inch slices. Place on baking sheet or in muffin cups. Bake in hot oven (425 degrees) about 15 minutes. If desired, spread warm baked rolls with Quick White Icing. Serve hot. Makes 16 rolls. Quick White Icing: Sift a little powder sugar into bowl. Moisten with cream or milk to spreading consistency. LEMON-BLUEBERRY SCONES 2 cups all-purpose flour 10 tsp. sugar, divided 2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1/3 cup cold butter 1 cup frozen chopped blueberries 1/4 cup lemon juice 1/4 cup half-and-half 1 egg In a bowl, combine flour, seven tsp. sugar, baking powder, salt and baking soda. Cut butter into small pieces. Using fingers, light ly rub butter and flour mixture together until mixture resembles coarse crumbs; set aside. In a small bowl, combine blueberries, 3 tsp. sugar, lemon juice, half-and-half and egg. Add to flour mixture and stir until soft dough forms. On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10 wedges. Brush with milk. Bake at 400 degrees for 12-15 minutes or until lightly browned. If desired, drizzle glaze over warm scones. Makes 10 scones. Glaze: 1/2 cup powdered sugar mixed with 1 tbs. lemon juice.
