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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Feb. 6, 2003)
Caleb Michael Ramsey Caleb Michael Ramsey was born January 23, 2003, to Derek and Kristin Ramsey of Clatskanie. He weighed 8 pounds 4 ounces and was 21- 3/4 inches long. Grandparents are Randy and Karen Trass of Clatskanie, Steven Hoover of Gresham and Paul and Julie Ramsey of Mist. Great-grandparents are Les and Evelyn Pugh of Clatskanie, Richard and Jean Hoover of Clatskanie, Bob and Rosemary Trass of Bend, Violet Klein of Buxton and Helen Ramsey of Birkenfeld. G re a t-g re a t-g ra n d p a re n ts are Al and Erma Cross of Ore gon City and Mabel Huber of Wellman, Iowa. Stndwrt Bloopers Benjamin Franklin declared, “A horse divided against itself cannot stand.” By Debbie Johnston For the month of February, I asked Jana Basden to do a romantic dinner for Valen tines Day. Jana, a self-taught cook who was raised with a southern influence, moved to Vernonia from the Bay area in 1992. Jana has been married to John Allison for the past 20 years and is the mother of J.P. Alli son, currently serving in the Air Force in Witchita Falls, Texas, and Jessica Allison, a senior at Vernonia High School, who keeps her mother on the go with sports, 4-H and the equestrian team. Jana has worked in the investment industry for over 20 years and is now an independent financial planner for All State Financial. I ve eaten at Jana s home and know, first hand, what a great cook she is. APPLE STUFFED PORK 1 boneless pork loin (3-4 lbs.) 2 Granny Smith apples, 1/4 cup apple butter cored and sliced thin salt and pepper Set pork loin on the counter on a cutting board. Make a slice along the long edge of the roast about 1/2 inch above the count er and about 1/2 inch deep. Pull the roast so that the long piece looks like a flap. Do not cut it off. Repeat until you can unroll the roast into a relatively flat piece. It doesn’t need to be perfect. Rub both sides with salt and pepper. Spread one side with the apple butter and a layer of apple slices. The thinner the apple Church Dire cto ry 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. 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. 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. N ehalem V alley B ible C hurch G race R eformed B aptist C hurch S t . M ary ' s C atholic 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. 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. Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. C hurch of J esus C hrist of L atter D ay S aints Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 slices, the easier it is to roll up. Roll up the roast and tie with baker’s twine. Bake at 325 degrees for 2-1/2 to 3-1/4 hours, or until 160 to 170 degrees on a meat thermometer. Let rest for 15 minutes. Re move twine and slice. ROAST NEW POTATOES 3 - 5 small new red potatoes per serving olive oil rosemary salt and pepper thyme Jana Basden Put potatoes in a baking dish. Sprinkle with enough olive oil to coat. Sprinkle with rosemary, thyme, salt and pepper. Toss to coat. Roast at 350 degrees for about an hour, or until tender. The potatoes can be cooked at nearly any temperature while cooking your meat. Just adjust the time, accordingly. CHOCOLATE POTS-DE-CREME 6 oz semi sweet chocolate 2 cups heavy cream 4 egg yolks In a heavy sauce pan, boil chocolate and cream until thick and smooth. Put chocolate in a food processor. As the processor is running, add egg yolks, one at a time. Mixture should be very thick, if not, put in a double boiler and cook slowly, until thick as a soft custard. Fill demitasse cups or pots-de-creme dishes and refrigerate several hours. Serve with whipped cream, mint leaf and maybe a few berries. Note: My family likes this better if I add some seeded straw berry or raspberry jam with the first step, as the semisweet choco late can be a little bitter. Don’t substitute milk chocolate. It doesn-’t .............. work very well. . . . . . . LEMON ASPARAGUS 1 bunch asparagus 4 tbs butter juice of 1 lemon 3 tbs grated parmesan cheese Clean asparagus and trim ends. (You can save some of the as paragus by peeling the thick ends instead of snapping them off) Boil in salted water until nearly tender. Drain. Melt butter with lemon juice. Add drained asparagus and toss to cover. Sprinkle with parmesan cheese. S eventh D ay A dventist WILD RICE AND MUSHROOM SOUP Kevin Reiner, Pastor, 543-2254 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 1/3 cup uncooked wild rice 1 tbs vegetable oil 1 qt water 1 medium onion, chopped 1 rib celery, finely chopped 1 carrot, finely chopped 1/2 cup butter 1/2 cup flour 3 cups chicken broth 1 cups light cream 1/2 tsp dried rosemary 1 tsp salt 1/2 lb mushrooms, sliced Rinse rice and drain. Combine rice, oil and water in medium saucepan. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Meanwhile, in a large kettle, cook onion, celery and carrot in but ter, until almost translucent. Add flour. Cook and stir for two min utes. Add mushrooms, broth and undrained rice. Bring to a boil. Cook and stir until slightly thickened. Stir in cream, rosemary and salt and simmer, uncovered for 20 minutes, or until rice is tender. 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. 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. Camrin Eyrrick Educational Consultant • 503-429-0470 www.discoverytoyslink.com/letsgoplay “ S e rv in g th e D e v e lo p m e n ta l Needs o f th e W h o le C h ild ” Toys, Books, Games, Puzzles & Software for All Ages In-Home I Play Date Parties. Catalog I Phone Orders. Fundraisers. Part & Full Time Career Opportunities. Visa / Mastercard / Discover / American Express
