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