The INDEPENDENT, January 2, 2003
Page 7
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—
New plant starts
is m eeting to p ic
Plant propagation will be the
topic of the January 14 meeting
of the newly formed organiza
tion of Vernonia gardening en
thusiasts. Chip Bubl, OSU Ex
tension Agent for Columbia
County, has arranged to have
Frances
Bamford
discuss
propagating plants via seed
and cuttings. The meeting will
be held at the Vernonia Muse
um at 7:00 p.m.
Whether you’re a gardener,
or merely like smelling flowers,
you are invited to join in for this
first general meeting.
At the February meeting
Chip Bubl will present a pro
gram on pruning.
Student Bloopers
Beethoven wrote music
even though he was deaf. He
was so deaf he wrote loud mu
sic. Beethoven expired in 1827
and later died for this.
..............
» »
:
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Can yon dig it?
By Debbie Johnston
Welcome to January, where the weather
starts getting colder and the days seem so
much shorter.
I like my meat and potatoes, but my hus
band loves any casserole, so here are
some easy casseroles for you cooks in the
family.
LAYERED CHICKEN AND
BLACK BEAN ENCHILADAS
2 cups chopped, cooked chicken 2 tbs chopped, fresh cilantro
1 - 15 oz can black beans
1 - 4.5 oz. can chopped
1 - 10 oz can enchilada sauce
green chiles
8 - 6 inch corn tortillas
1 - 8 oz container sour cream
6 oz (1-1/2 cups) shredded colby & Monterey jack cheese blend
Heat oven to 375 degrees. Spray 1 2 x 8 glass dish.
Combine chicken, cilantro, black beans and chiles: mix
well.
Spoon 2 tablespoons of enchilada sauce in bottom
of sprayed dish. Place 4 tortillas over sauce, overlap
ping, as necessary. Spoon half of chicken mixture over
tortillas: sprinkle with 1/2 cup cheese. Spoon half of re
maining enchilada sauce and half of the sour cream random
ly over cheese. Repeat layers. Cover with foil.
Church Directory
V ernonia F oursquare C hurch
A ssembly
of
G od
C hurch
of
of
J esus C hrist
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.
Wednesdays 7:00 p.m.
Evening Service
Youth Ministry
Children’s Ministry
Nursery Available
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
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
G race R eformed B aptist
S t . M ary ' s C atholic C hurch
C hurch
Pastoral Associate
Juanita Dennis
960 Missouri Avenue
Vernonia, 503 429-8841
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.
S eventh D ay A dventist
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.
TUNA BROCCOLI CASSEROLE
1-1/2 (6 oz) cups uncooked small pasta shells
1 pkg (10 oz) frozen broccoli cuts, thawed
1 can (6 oz) tuna, drained
1 can (10-3/4 oz) condensed Cheddar cheese soup
1 soup can milk
1 cup crushed potato chips
Heat oven to 350 degrees. Grease 2 quart casserole.
Mix all ingredients except potato chips in casserole. Sprinkle
with potato chips.
Bake, uncovered, 30 to 40 minutes or until hot and bubbly.
Serves 4
OVERNIGHT MEATBALL AND PASTA CASSEROLE
1 - 14 oz jar spaghetti sauce
10-3/4 oz can condensed Cheddar cheese soup
1 cup water
6-1/2 oz (3 cups) uncooked mini lasagna noodles (Mafalda)
1 cup frozen bell pepper and onion stir-fry, large pieces cut-up
1 - 16 oz pkg frozen Italian meatballs (I get my meatballs from
Costco)
6 oz shredded mozzarella cheese
2 tbs chopped fresh parsley
In ungreased 1 2 x 8 dish, combine spaghetti sauce, soup and
water; mix well. Stir in uncooked noodles and bell pepper and
onion stir-fry. Add meatballs; turn to coat with sauce (noodles
should be completely covered with sauce). Cover tightly with foil;
refrigerate at least 8 hours or overnight.
When ready, bake, covered, for 45 minutes at 350 degrees.
Uncover dish, sprinkle with cheese and parsley. Bake, uncov
ered for 5 to 10 minutes longer.
Serves 6.
FARMER’S CASSEROLE
(GREAT BREAKFAST)
3 cups frozen shredded
hashbrowns
1 cup diced, fully cooked ham
4 eggs
1/4 tsp pepper
3/4 cup shred
ded Monterey jack cheese
1/4 cup chopped green onions
1 -1 2 oz can evaporated milk
1/8 tsp salt
S t . A ugustine (C anterbury )
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.
D.J. Dickey, Pastor
Grant & North Streets
Vernonia, 503 429-1919
Lee Knowlton, Branch President
1350 E. Knott Street
Vernonia, 503 429-7151
...................................................... I
Bake for 30 to 35 minutes or until hot all the way through.
Uncover. Sprinkle with remaining cheese, bake uncovered for
5 minutes longer. Let stand 10 minutes before serving.
Serves 6.
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.
Mass Schedule
Sunday 12:00 Noon
Religious Education
Sunday 10:30 a.m.
E piscopal C hurch
The Rev. Robert Grate, 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.
Place potatoes in an 8 inch square pan, sprinkle with cheese,
ham and onions. Beat eggs, milk, salt and pepper; pour over a'l.
Cover and refrigerate for several hours or overnight. Remove from
refrigerator 30 minutes before baking. Bake, uncovered, at 350
degrees for 55 to 60 minutes or until a knife inserted in the center
comes out clean.
Serves 6.
KITCHEN TIPS
To get the most juice out of fresh lemons, bring them to room tem
perature and roll them under your palm against the kitchen count
er before squeezing.
If you accidentally over-salt a dish while it’s still cooking, drop in a
peeled potato; it absorbs the excess salt for an instant “fix me up.”
To determine whether an egg is fresh, immerse it in a pan of cool,
salted water. If it sinks, it is fresh; if it rises to the surface, throw it
away.