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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (May 2, 2002)
The INDEPENDENT, May 2, 2002 Health coalition recommendations The Columbia County Health Partnership wil meet May 16 to present recommen dations for improving health care services in the county. For the past year, 23 coali tion members from across the county have gathered data to learn about the health needs of county residents, and have concluded that Columbia County is the most medically- underserved county in Oregon. “To turn this around,” said Brian Burright, coalition chair, “community involvement will need to be the cornerstone of a community supported health system.” The public meeting will be held at the Scappoose Fire Department, 52751 Columbia River Highway, Scappoose, 7- 8:00 p.m. For further information, call Pam Rahn, Coordinator, 503- 396-1804. By Debbie Johnston This month, we are cooking Mexican food in honor of Cinco de Mayo. I asked Cindy Smejkal to provide some recipes because I love her chicken chimichangas. Cindy, who grew up in Vernonia, is the daughter of Ken and Penny Smejkal. She and her family vacation in Mexico yearly and she loves to bring home new recipes. She has two daughters, Becky and Erica Hobart. I know you’ll love these dishes. CHIMICHANGAS 2 lbs. chicken or beef stew meat 1-1/2 cups water 2 tbls. chili powder 2 cloves garlic, minced 2 tsps. dried oregano, crushed 1 tbls. vinegar 1 tsp. ground cumin 1 tsp. salt 1 2 -1 0 inch flour tortillas 1/3 tsp. pepper 2 cups shredded lettuce fat for frying 2 cups guacamole In medium saucepan, combine meat, water, garlic, chili pow der, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover, reduce heat and simmer about 2 hours, or till meat is very tender. Uncover and boil rapidly, about 15 minutes, or until water has almost evaporated. Watch closely and stir near end of cook ing time so meat doesn’t stick. Remove from heat. Using 2 forks, shred meat very fine. Meanwhile, wrap stack of tortillas in foil, heat in 350 degree Page 7 oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, nearing edge (if making chicken chimichangas, you may want to add Monterey Jack cheese to filling). Fold edge nearest filling up and over fill ing just till mixture is covered. Fold in the two sides, envelope fashion, roll up, fasten with wooden pick, if needed. In heavy skillet or saucepan, fry filled tor tillas in 1/2 inch hot fat about 1 minute on Cindy Smejkal each side or till golden brown. Drain on paper toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with lettuce and guacamole. CHICKEN ENCHILADAS 1 -1 lb. 13 oz. can refried beans 12 corn tortillas 1 - 4 oz. can Ortega Green 3 chicken breasts, baked Chiles, diced and shredded 2 - 1 lb. 3 oz. cans green 4-6 oz. sliced olives 2 lb. block Monterey Jack cheese enchilada sauce Coat 9 x 1 3 inch pan with cooking oil. Layer the bottom of the pan with corn tortillas, followed by chicken, chiles, olives and a hand ful of grated cheese. Pour half of a can of green enchilada sauce over the top and place another 6 corn tortillas on top. Spread the rest of the green enchilada sauce over the top, followed by the remaining grated cheese. Bake at 350 degrees for 1 hour. Enjoy. BOLILLOS 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. W ednesdays 7:00 p.m. Evening Service Youth Ministry Children’s Ministry Nursery Available Men’s Study, Tuesday 10:30 a.m. Women’s Study, Wednesday 1:30 p.m. Youth & Kids , Thursday 7:00 p.m. 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. 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. 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 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. G race R eformed B aptist C hurch C hurch of J esus C hrist of L atter D ay S aints 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 375 North St. (Vernonia Grange Hall) Vernonia, 503 429-3700 Sunday Services 10:00 a.m. S t . M ary ' s C atholic C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Religious Education Sunday 10:30 a.m. In large mixing bowl, combine 3 cups of the flour and the yeast. Heat the 2-1/2 cups water, sugar, salt and shortening just till warm (115 to 120 degrees), stirring constantly to almost melt shorten ing. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough of remaining 4-1/4 cups flour to make a soft dough. Knead on floured surface 10 to 12 minutes or till smooth. Shape into ball. Place in greased bowl. Turn once to grease sur face. Cover, let rise 1 to 1-1/2 hours or till double. Punch down. Divide in 18 pieces. Cover, let rest 10 minutes. Shape each piece of dough into an oval 5 inches long. Pull and twist ends slightly. Place on greased, cornmeal-sprinkled, baking sheets. Make lengthwise cut 1/4 inch deep on top of each. Beat egg white and 1 tablespoon water just till foamy. Brush tops and side of rolls Cover, let rise about 1 hour or till double. Bake in 375 degree oven for 20 minutes. Brush again with egg white mixture. Bake again with egg white mixture. Bake 10 to 15 minutes longer, or till golden brown. Makes 18. Editor’s Note: Sorry, we ran out of space for a wonderfully rich, but long, cake recipe provided by Cindy. However, it is so good, it is available in The Independent office for anyone who wants it. C hristian C hurch Joel Stith, Pastor 410 North Street Vernonia, 503 429-6522 Mass Schedule Sunday 12 Noon 7 to 7-1/4 cups all purpose flour 2 packages active dry yeast 2-1/2 cups water 1 tbls. sugar 1 tbls. salt 1 tbls. shortening yellow corn meal 1 egg white 1 tbs. water 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. Sunnyside Cafe Sunday Buffet is Back! Every Sunday 8 am -1 pm Adults $7.95 • Srs. $6.95 • Under 12 $5.95 ORDERS TO GO: 503-429-4810 Open Mon-Sat 5 am-2 pm • Sunday 7 am-2 pm 58360 Nehalem Hwy. S., Vernonia
