The INDEPENDENT, March 6, 2003
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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
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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.
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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.