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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (May 1, 2003)
The INDEPENDENT, May 1, 2003 Avenue of Flags to be dedicated Memorial Day Memorial Day service at Vernonia Memorial Cemetery will be on Monday, May 26, at 11:00 a.m., but activity at the cemetery will involve the whole weekend. The Avenue of Flags Memo rial will be unveiled Saturday, May 24 at 9:00 a.m. for all to see. It will be dedicated at the Monday service. Coffee, punch and cookies will be served all weekend and those who wish to, may buy flowers at the cemetery all weekend for $5.00 or $10. Vis itors are asked to please sign the Guest Book. The new addition to Vernon ia Memorial Cemetery will be ready for the sale of burial plots on Memorial Day weekend. Restrooms will be available throughout the Memorial Day weekend. ........ Cookin’ w ith Debbio Ä ... S iis i! .ss' ' ' ' '' ............. » fc I __ By Debbie Johnston In May, with the spring flowers out and the sunny days, I wanted to give you the chance to have a beautiful breakfast or brunch with your girl friends, or just impress your husband with breakfast in bed. I hope you enjoy these dishes. COUNTRY EGG SCRAMBLE 1 lb new red potatoes, cubed 6 eggs 1/3 cup milk 1/4 tsp salt 1/8 tsp pepper 2 tbs margarine 4 medium green onions, sliced 6 slices bacon, crisply cooked & crumbled Heat 1 inch of water to boiling in 2 quart saucepan. Add pota toes. Cover and heat to boiling; reduce heat to medium-low. Cov er and cook 6 to 8 minutes, or until potatoes are tender. Drain. Beat eggs, milk, salt and pepper, with fork or wire whisk, until a uniform yellow color. Set aside. Melt margarine in 10-inch skillet over medium-high heat. Cook potatoes in margarine 3 to 5 minutes, turning potatoes occasion ally, until light brown. Stir in onions. Cook 1 minute, stirring con stantly. Pour egg mixture into skillet. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, un cooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout, but still moist. Sprinkle with bacon. Serves 4-6 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 F irst B aptist C hurch Men's Ministry 7:45 a.m. 3rd Saturday each month John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 V ernonia C ommunity C hurch Sunday School 9:45 a.m. Morning Worship 11:00 a.m. 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. 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. Page 7 « ___________________________ SOUTHWEST SAUSAGE BAKE ■ - MB 6 (10-inch) flour tortillas, cut into 1/2-inch strips 4 (4 oz) cans chopped green chiles 1 lb bulk pork sausage, cooked and drained 2 cups (8 oz) shredded Monterey Jack cheese 10 eggs 1/2 cup milk 1/2 tsp each, salt, garlic salt, onion salt, pepper and ground cumin paprika 2 med tomatoes, sliced sour cream and salsa In a greased 1 3 x 9 x 2 inch baking dish, layer half of the tor tilla strips, chiles, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, un covered at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 1 0 -1 5 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before cut ting. Serve with sour cream and salsa. Serves 12 BUMBLEBERRY PANCAKES 2 cups original Bisquick 3/4 cup sour cream 1 cup milk ’ 1 egg 2 tbs sugar 1/2 cup each fresh or frozen raspberries and blueberries, thawed and drained Heat griddle or skillet; grease, if necessary Stir all ingredients, except berries and syrup, in large bowl un til blended. Gently stir in berries. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Serve with butter and fresh fruit or syrup. Makes about 20 pancakes FRUIT CUP WITH CITRUS SAUCE Make this ahead of time. It needs to chill 2 - 3 hours. 3/4 cups orange juice 2 tbs lemon juice 1 tbs sugar 1 cup green grapes, halved 1 cup strawberries, halved 1/4 cup white wine or white grape juice 1-1/2 cups fresh or frozen cantaloupe balls In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. Cover and refrigerate for 2 - 3 hours, stirring occasionally. Serves 6. RHUBARB-STRAWBERRY TART Crust: 1 (15 oz pkg) Refrigerated Pie Crust Filling: 2 eggs 3/4 cup sugar 3 tbs all purpose flour 1/4 tsp almond extract 3 cups coarsely sliced rhubarb 2 cups sliced strawberries Topping: 1/2 cup firmly packed brown sugar 1/4 cup all purpose flour 1/4 tsp nutmeg 2 tbs margarine or butter, cut into pieces Heat oven to 375 degrees. Place pie crust in 10 inch tart pan with removable bottom, as directed on package for one-crust filled pie. Trim edges, if necessary. Beat eggs in large bowl. Add sugar, 3 tbs flour and almond ex tract; blend well. Alternately layer rhubarb and strawberries in pie crust-lined pan. Pour egg mixture over fruit. In small bowl, combine brown sugar, 1/4 cup flour and nutmeg; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 375 degrees for 50 to 60 minutes, until crust is golden brown and filling is set in center. Cool completely. Remove rim of pan; cut into wedges. Store in refrigerator. Serves 12
