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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (March 6, 2003)
The INDEPENDENT, March 6, 2003 - . : Slide program set on Vernonia history Ann Fulton, Ph.D., author of Vernonia, A Pocket in the Woods, will present a slide pro gram and lecture on Saturday, March 8 at 3:00 p.m. in the li brary. Entitled, “Vernonia’s Historic Buildings, The Stories Behind the Facades”, the after noon’s presentation will offer a lighthearted look at Vernonia. This will be free to the public and refreshments will be served. BiMa Study Bloopers St. Paul cavorted to Chris tianity. He preached holy acri mony, which is another name for marriage. Most religions teach us to have only one spouse. This is called monotony. The first commandment was when Eve told Adam to eat the apple. By Debbie Johnston For many years, this column was “Cookin’ with Gladys,” and her daughter, Debbie, often provided recipes. Now, it’s Debbie’s column, but she’s temporarily sidelined with a virus, so her guest cooks for the month of March are her mom, Gladys, and stepdad George Gans, who have provided some great recipes for one- dish meals, plus an interesting variation on mini-cheesecakes. FARMER’S SOUP 3 cups coarsley chopped 4 tbs lemon juice, divided escarole or curly endive 2 tbs margarine, butter or spread 1/4 cup chopped lean bacon 2 leeks, cut into pieces 1 large potato, cut into pieces 1 large carrot, cut into pieces 1 clove garlic, chopped 1/2 cup chopped fresh parsley 1 cup fresh or frozen green peas 8 cups water 1-1/2 cups chicken broth 1 tsp salt 1 tbs tomato sauce 1/2 tsp pepper Cover escarole with cold water and 2 tbs lemon juice. Let stand 30 minutes; drain. Melt margarine in Dutch oven over medium-low heat. Cook bacon in margarine 8 minutes, stirring occasionally. Stir in escarole. Cover and cook 10 minutes. Place leeks, potato, carrot, garlic and parsley in food processor or blender. Cover and process until finely chopped. Stir vegetable misture into escarole. Cook uncovered 10 minutes, stirring fre quently Church Directory .............. ■ ................................................................ ■ .............. W 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 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. 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 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. 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 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. 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 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. 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. . ■ . - . ; ■ ■ ; Page 7 : ■.. otir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover and cook 45 minutes, stirring occasionally. FRENCH CABBAGE SOUP 3-1/2 cups chicken broth 2 tbs margarine, butter or spread 1 tsp Worcestershire sauce 1/4 tsp pepper 2 medium onions, thinly sliced 2 medium carrots, shredded 1 smali head cabbage, shredded 1 clove garlic, finely chopped 6 slices French bread, each 1-1/2 cups shredded Swiss 1 inch thick cheese (6 oz) 1/4 cup grated Parmesan cheese Heat all ingredients except bread and cheeses, to boiling in Dutch oven; reduce heat. Simmer uncovered 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender. Just before serving, heat oven to 425 degrees. Place bread on ungreased cookie sheet. Toast bread in oven about 6 minutes, turning once, until deep golden brown. Set oven control to broil. Pour hot cabbage mixture into 6 oven proof soup bowls or casseroles. Top each with 1 slice toast. Sprin kle with cheeses. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted and light brown. CORNED BEEF AND CABBAGE 25 whole cloves 1 medium-size onion, halved 1 lean center-cut corned beef 1 carrot, peeled brisket (3 to 4 lbs), trimmed 1/2 tsp salt 1 cinnamon stick 1 lb peeled baby carrots 1 head green cabbage, cut 1 lb small red potatos through core into 8 equal wedges Stick cloves in onion. Place onion, beef, single carrot and cin namon stick in 6 qt pot. Add enough water to cover ingredients. Bring to simmer. Cover; simmer 3 hours. With slotted spoon, remove onion, carrot and cinnamon; dis card. Add salt and cabbage to pot. Cook, covered, 15 minutes. Add carrots and potatoes; cook, covered, 15 minutes, until carrots and potatoes are tender. Remove brisket; slice. Serve with vegetables. Drizzle with broth. MICROWAVE CURRIED CHICKEN CASSEROLE 1 10-3/4 oz can condensed 3/4 cup water Cream of chicken soup 2 tsp curry powder 2 cups cut-up cooked chicken 1/2 tsp ground cumin or turkey 2 medium stalks celery, thinly 1 small onion, chopped (1/4 cup) sliced (1 cup) 1/3 cup coarsely chopped 1 cup uncooked instant rice dry-roasted peanuts 1/3 cup raisins Mix soup, water, curry powder and cumin in 1-1/2 qt microwav able casserole. Stir in chicken, celery, onion, rice and raisins. Cover tightly and microwave on High 10 to 12 minutes, stirring after 5 minutes, until rice is tender and mixture is hot. Sprinkle with peanuts. MINI MOCHA CHOCOLATE SWIRL CHEESECAKES 4 anisette toast biscotti-type cookies, finely crushed 2 tbs all-purpose flour 1 tbs brewed coffee OR; 1 tbs water mixed with 1-1/2 tsp espresso powder 16 oz cream cheese 2/3 cup sugar 1 lg egg 1/2 tsp vanilla extract 2 oz semisweet chocolate, melted Heat oven to 350 degrees. Butter or coat with cooking spray 12 jum bo muffin-pan cups. Sprinkle scant tbs cookie crumbs in each cup. In large bowl, beat cheese one minute. Add sugar and flour; beat until smooth, 2 minutes. Beat in egg, coffee mixture and vanilla. Spoon about 1/4 cup batter in each cup. Swirl 1/2 tea spoon melted chocolate into batter in each cup. Bake in 350 degree oven or until set in center and lightly browned around edge, 25 minutes. Let cool completely in pans Refrigerate until cold, 1 hour. Run knife around edges of cakes. Gently remove to serve.
