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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Oct. 3, 2002)
The INDEPENDENT, October 3, 2002 «Blooms additions Paige Elton Cieloha Paige Elton C ieloha was born September 26, 2002, to Frank and Amy Cieloha, for m erly of Vernonia. She weighed 7 pounds, 13 ounces and was 20 inches long. She will join her brother, Hayden, at the fam ily home in Newberg. Wyatt Howard Jones W yatt Howard Jones was born September 25, 2002, to Thomas and Joanie Jones of Mist. He weighed 7 pounds 15 ounces and was 19-1/2 inches long. He joins brothers Reed and Brett at the fam ily home. Grandparents are Louis and Sally Jones of Rainier and Bev and Roy Cederstam of Hood River. G reat G randparents are Irene Jones of Birkenfeld and Aretha Ritz of Vernonia. Cookin’ with Debbio By Debbie Johnston I look out my window at a tree loaded with Gravenstein apples that I need to pick for apple pie filling. With so many varieties of apple here in Vernonia, I took advantage of these apple recipes. I love the French ap ple pie recipe. Have fun baking this month. FRENCH APPLE PIE 1 double 9 inch crust Nut Filling: 3/4 cup ground walnuts 2 tbls. firmly packed brown sugar 2 tbls. beaten egg 1 tbls. milk 1 tbls. butter, softened 1/4 tsp. vanilla 1/4 tsp. lemon juice Apple Filling: 5 cups sliced, peeled Granny Smith or Gravenstein apples (about 5 medium or 1-3/4 pounds) 1 tsp. lemon juice 3/4 cup sugar 2 tbls. flour 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. salt 2 tbls. butter 1) Crust: Prepare pie crust and press bottom crust into 9 inch pie plate. Do not bake. Heat oven to 425 degrees. 2) Nut Filling: Combine nuts, brown sugar, egg, milk, 1 tbls. but ter, vanilla and 1/4 tsp. lemon juice. Spread over bottom of un baked pie crust. 3) Apple Filling: Place apples in large bowl. Sprinkle with 1 tsp. Church Directory V ernonia F oursquare C hurch A ssembly of G od C hurch of J esus C hrist of L atter D ay S aints 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. Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Bible Study, Wednesday 7:00 p.m. Youth & Kids , Thursday 7:00 p.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. F irst B aptist C hurch S eventh D ay A dventist Men’s Ministry 7:45 a.m. 3rd Saturday each month John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Kevin Reiner, Pastor, 543-2254 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 V ernonia C ommunity C hurch Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Prayer Meeting, Wed. 7:00 p.m. Wednesdays 7:00 p.m. Evening Service Youth Ministry Children’s Ministry Nursery Available 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 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. S t . M ary ' s C atholic C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 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. 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. lemon juice. Combine sugar, flour, cinnamon, nutmeg and salt. Sprinkle over apples. Toss to mix. Spoon over nut filling. Dot with 2 tbls. butter. Moisten pastry edge with water. 4) Cover with top crust. Cut slits in top crust to allow steam to escape. Bake at 425 degrees for 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil to prevent over-browning. Cool until barely warm, serve with ice cream. APPLE RING COFFEE CAKE 3 cups flour 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1 cup chopped walnuts 1-1/2 cups sugar 1 cup vegetable oil 2 eggs 2 tsp. vanilla 2 cups peeled, chopped, powdered sugar for garnish tart apples Pre-heat oven to 325 degrees. Grease 10 “ tube pan; set aside. Sift together flour, baking soda, salt and cinnamon into large bowl. Stir in walnuts. Combine sugar, oil, eggs and vanilla in medi um bowl. Stir in apples. Stir into flour mixture, just until moistened. Spoon batter into prepared pan, spreading evenly. Bake 1 hr or until toothpick inserted into center of cake com es out clean. Cool com pletely on w ire rack. Sprinkle pow dered sugar over cake. Serves 12 SOUR CREAM APPLE SQUARES 2 cups flour 2 cups firmly packed brown 1/2 cup margarine or butter sugar 1 to 2 tsp. cinnamon 1 cup chopped nuts 1 tsp. baking soda 1/2 tsp. salt 1 cup sour cream 1 tsp. vanilla 2 cups finely chopped 1 egg peeled apples 1) Heat over to 350 degrees. In large bowl, combine flour, brown sugar and butter; beat at low speed until crumbly. Stir in nuts. Press 2-3/4 cup crumb mixture in bottom of ungreased 1 3 x 9 ” pan. 2) To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; mix well. Stir in apples. Spoon evenly over crumb mixture in pan. 3) Bake at 350 degrees for 30 to 40 minutes or until toothpick, inserted in center, comes out clean. Cut into squares. If desired, serve warm with whipped cream or ice cream. APPLE DUMPLINGS Sauce: 1-1/2 cups sugar 1/4 cup red cinnamon candies 1/4 tsp. nutmeg Dumplings: 2 cups flour 1 tsp. salt 1/2 to 2/3 cup cold milk 3 tbls. butter 1 egg white, beaten half and half, if desired 1-1/2 cups water 1/4 tsp. cinnamon 2 tsp. baking powder 2/3 cup shortening 6 small (2-1/2 inch diameter) tart, firm baking apples 1 tbls. sugar If there is leftover pastry, use for decorative cut-out leaves for garnishing top of dumpling. In medium saucepan, combine all sauce ingredients. Bring to a full rolling boil, stirring occasionally. Set aside. Heat oven to 375 degrees. In large bowl, combine flour, baking powder and salt. Using pastry blender or fork, cut in shortening un til mixture resembles coarse crumbs. Sprinkle flour mixture with milk while tossing and mixing lightly with fork, adding enough milk until soft dough forms. Shape dough into ball. Roll on lightly floured sur face into 1 8 x 1 2 inch rectangle. Cut rectangle into 6 squares; dot with margarine. Bring corners up to top of apple; press edge to seal. Repeat with remaining apples. Place in ungreased 1 3 x 9 inch pan. Pour sauce in pan evenly around dumplings. Brush dumplings with egg white; sprinkle with 1 tbls. sugar. Bake at 375 degrees for 40-50 minutes, until dumplings are light golden brown and apples are tender. Serve warm with half and half. Yields 5-6 dumplings
