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.