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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Nov. 7, 2002)
The INDEPENDENT, November 7, 2002 November brings traditional gatherings, Information regarding how whether for a family Thanksgiving or a to stuff a turkey, how long to group of close friends. I have put together cook a turkey and how to han some side dishes that go well with turkey or dle a pre-cooked turkey dinner whatever you choose for your main dish. safely is available from the lo Many people cook the same traditional din cal OSU Extension Office in St. ner year after year. I hope this will give you Helens at 505 N. Columbia a little variety. River Highway. Turkey Basics Food Safety BUTTERNUT SQUASH BAKE Facts, published by the United States Department of Agricul 1/3 cup butter or margarine, softened 3/4 cup sugar ture, is available in both Eng 1 can (5 ounce) evaporated milk 2 eggs lish and Spanish. 2 cups cooked, mashed butternut 1 tsp. vanilla extract squash More information is avail able from the U.S.D.A. Meat and Poultry Hotline at 1-800-- Topping: 1/4 cup packed brown sugar 535-4555, Monday through Fri 1/2 cup crisp rice cereal 1/4 cup chopped pecans 2 tbsp. butter, melted day, 6:00 a.m. to 2:00 p.m., or the Turkey Talk Line - Butter- In a mixing bowl, cream butter and sugar. Beat in egg, milk and ball, at 1-800-288-8372 (bilin vanilla. Stir in squash (mixture will be thin). Pour into greased 11 gual English/Spanish assis x 7 x 2 inch baking pan. Bake, uncovered, at 350 degrees for 45 tance available) or 1-800-TDD- minutes or until almost set. 3848 (hearing and speech im Combine topping ingredients; sprinkle over casserole. Bake for paired assistance), or visit 5 to 10 minutes longer or until bubbly. www.butterball.com Yield: 6 to 8 servings. 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 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 & Pnmary 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. 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 6:00-7:30 p.m. Jr. & Sr. High, AWANA, Adult Study Nursery provided 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. 1/4 cup dark brown sugar, packed 1 tsp. ground cinnamon 1/8 tsp. salt 1 tsp. vanilla extract Combine all ingredients, except butter and vanilla, in slow cooker; mix well. Cover and cook on low for seven (7) hours or on high for four (4) hours. Add butter and vanilla; stir to blend. Yield: 4 servings. SAUCY GARDEN PATCH VEGETABLES 1 - 10 oz. can condensed Cheddar cheese soup 1/2 cup sour cream 1/4 cup milk 1/2 tsp. seasoned salt 1 -16 oz. bag frozen vegetable combination (broccoli, corn, red pepper), thawed and drained 1 -16 oz. bag frozen vegetable combination (brussel sprouts, carrots, cauliflower), thawed and drained 1 cup shredded Cheddar cheese, divided 1 - 2.8 oz. can Durkee French Fried Onions, divided Preheat oven, to 375 degrees. In large bowl, combine soup, sour cream, milk, seasoned salt, vegetables, 1/2 cup cheese and 1/2 can french fried onions. Bake, covered, in 8 x 12 inch baking dish for 40 minutes or until vegetables are done. Top with remain ing cheese and onions; bake, uncovered, three minutes longer. Yield: 8 to 10 servings. COMPANY VEGETABLE CASSEROLE Pastor Paul Pastor 850 Madison Avenue Vernonia, 503 429-1103 Wednesdays 7:00 p.m. Evening Service Youth Ministry Children’s Ministry Nursery Available 2 lbs sweet potatoes, peeled and cut in 1/2 inch pieces 1/2 tsp. ground nutmeg 2 tbsp. butter, cut into small pieces 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 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. Wednesday Service 7:00 p.m. C hristian C hurch S t . M ary ' s C atholic C hurch Joel Stith, Pastor 410 North Street Vernonia, 503 429-6522 Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. 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. 1 - 15 oz. can cut green beans, drained or 2 cups frozen cut green beans, thawed 1 - 15 oz. can whole kernel corn, drained or 2 cups frozen whole kernel corn, thawed 1 -1 0 oz. can cream of celery soup, undiluted 1/2 cup sour cream 1/2 cup shredded Cheddar cheese 1/2 cup butter, melted 3/4 cup saltine cracker crumbs 1/4 cup sliced almonds, toasted In bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour into ungreased 2 qt. baking dish. Combine butter, crumbs and almonds. Sprinkle over vegetables. Bake, uncovered, at 350 degrees for 35 to 40 minutes, or until bubbly. Yield: 6 to 8 servings. SWEET POTATOES WITH APPLES 3 to 3-1/2 pounds sweet potatoes 2 tart apples, peeled, cored and cut into 1/4 inch rings 1/2 cup orange juice 1/4 cup packed brown sugar 1/4 tsp. ground ginger 1/4 tsp. ground cinnamon 2 tbls. butter or margarine In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until ten der. Drain and cool slightly. Peel and cut into 1/4 inch slices. Al ternate layers of potatoes and apples in a greased 1 3 x 9 baking dish. Pour orange juice over top. Mix brown sugar, ginger and cin namon; sprinkle over potatoes and apples. Dot with butter. Bake, uncovered, at 350 degrees for 35 to 45 minutes or until apples are tender.
