Passover Seder slated
A Passover Seder will be
held Saturday, April 5, at 6:00
p.m. at Vernonia Community
Church. A biblical perspective
of the Passover and how it re
lates today will be presented by
Mr. Steve Wertheim of Jews for
Jesus. The significance of the
Old Testament Passover and
how it relates to the meaning of
Christ’s death and resurrection
will be presented.
For more information, call
Pastor Grant Williams, 503-
429-6790.
St. Mary’s Easter schedule
A Penance service will be
held at St. M ary’s Catholic
Church on Wednesday, April 9,
at 7:00 p.m. in preparation for
Holy Week.
Palm Sunday will be ob
served at noon, April 13. The
following additional services as
scheduled:
Holy Thursday, 17th, 7:00 p.m.
Good Friday, 18th, 7:00 p.m.
Easter Vigil, 19th, 7:00 p.m.
Easter Mass, 20th, 10:30 a.m.
By Debbie Johnston
Welcome to April’s cooking column. The
weekends have been beautiful and you
may like to prepare this dinner on a Sunday
afternoon or for Easter. Enjoy the meal and
start preparing it early in the day so you can
have an early meal for a change.
FRESH VEGETABLE SALAD
2 cups broccoli florets
2 cups cauliflow-
erets
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup grated carrot
1 cup mayonnaise or salad
1/4 cup sugar
dressing
3 tbs grated Parmesan cheese
2 bacon strips, cooked and crumbled
Toss vegetables in a large salad bowl. In a small bowl, combine
mayonnaise, sugar and Parmesan cheese; pour over vegetables
and toss to coat. Cover and chill. Sprinkle with bacon just before
serving.
Yields 8 servings.
ORANGE-GLAZED HAM
1 fully cooked bone-in ham (6 to 8 lbs)
1 tbs ground mustard
1 tsp ground allspice
3/4 cup orange marmalade
Score the ham. Combine mustard and a llsD ice : ru b n v p r h a m
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.
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.
G race R eformed B aptist
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.
EMERALD FRUIT SALAD
3 cubed med. tart green apples
2 cups halved green grapes
1 cup reduced fat plain yogurt
3 tbs orange juice
2 cups cubed honeydew
3 peeled, sliced & quartered kiwi
3 tbs confectioners’ sugar
1/2 tsp grated orange peel
In a large bowl, combine the fruit. In a small bowl, combine the
yogurt, sugar, orange juice and peel. Spoon over fruit; serve im
mediately.
Yields 7 servings.
FRESH FRUIT TRIFLE
1-1/4 cups skim milk
1/2 cup low fat plain yogurt
1 tsp grated orange peel
1 (10 oz) pkg instant sugar-free
8 cups angel food cake cubes
vanilla pudding and pie mix
4 cups sliced fresh fruit (grapes, nectarines, oranges, pineapple
and/or strawberries
In a medium bowl, combine milk, yogurt and orange peel; blend
well. Add pudding mix; beat until well blended. Let stand 5 min
utes.
In a large serving bowl, layer half of cake cubes, 1/3 of fruit and
half of pudding mixture. Repeat layers. Arrange remaining fruit
over top. Cover; refrigerate at least 2 hours or up to 6 hours.
SESAME GREEN BEANS
V ernonia F oursquare C hurch
Wednesdays 7:00 p.m.
Evening Service
Youth Ministry
Children’s Ministry
Nursery Available
_____________________________________________________________
Place on a rack in a shallow baking pan. Bake, uncovered, at 325
degrees for 2 to 2-1/2 hours or until a meat thermometer reads
140 degrees. Spread top of ham with marmalade during the last
hour of baking. Baste occasionally.
Yields 12 to 16 servings.
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.
S t . M ary ' s C atholic C hurch
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
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.
3/4 lbs fresh green beans
1 tbs butter
2 tsp sesame seeds, toasted
1/2 cup water
1 tbs soy sauce
In a saucepan, bring beans and water to a boil; reduce heat to
medium. Cover and cook for 10 to 15 minutes or until the beans
are crisp-tender; drain. Add butter, soy sauce and sesame seeds;
toss to coat.
GOLDEN HONEY ROLLS
Rolls;
3-1/2 cups all purpose flour
1 tsp salt
1 pkg active dry yeast
1 cup milk
1/2 cup oil
2 tbs honey
2 eggs, reserving 1 egg white for topping
Topping:
1/3 cup sugar
1 tbs honey
2 tbs butter
reserved egg white
In a large bowl, combine 1-1/2 cups flour, salt and yeast; blend
well. In a small saucepan, heat milk, oil and 2 tbs honey until very
warm (120 to 130 degrees). Add warm liquid, 1 egg and 1 egg yolk
to flour mixture. Blend at low speed until moistened; beat 3 min
utes at medium speed. By hand, stir in remaining 2 cups flour to
form a sort dough. Cover loosely with plastic wrap and cloth tow
el. Let rise in warm place (80 to 85 degrees) until light and dou
bled in size, about 45 to 60 minutes.
Generously grease two 8 or 9 inch round cake or pie pans.
Punch down dough several times to remove all air bubbles. On
floured surface, toss dough lightly until no longer sticky. Divide
dough into 20 pieces; shape into balls. Place in greased pans.
In a small bowl, combine all topping ingredients; drizzle half
over rolls. Cover; let rise in warm place until light and doubled in
size, About 20 to 30 minutes.
Heat oven to 350 degrees. Uncover dough. Drizzle remaining
topping over rolls. Bake at 350 degrees for 25 to 30 minutes or un
til golden brown. Immediately remove from pans; cool on wire
racks.