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
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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
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SOUTHWEST SAUSAGE BAKE
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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