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
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