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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 3, 2003)
The INDEPENDENT, July 3, 2003 L I s ' i« ........................ MM By Debbie Johnston Page 7 ...................................... *......... ......... M «§§ ï SS-SÎ » »» MARINATED SCALLOP KABOBS FOURTH OF JULY BARBECUE When I think of July, I think of barbecuing, strawberry shortcake and sliced watermelon. So pick out the perfect wa termelon and one or more shish kabob recipes and try this “easy” shortcake recipe. Now you’re set for a fabulous fourth. BEEF TERIYAKI KABOBS 1/4 cup firmly packed 1 lb top sirloin or flank steak, brown sugar 1-1/2 inch thick 1/4 tsp pepper 1/2 tsp ginger 1/4 cup water 1/2 cup soy sauce 2 tbs oil 1 garlic clove, minced 1 20-oz can (about 2 cups) 1/2 cup green onions, pineapple chunks, drained cut into 1 inch pieces Slice steak into 2 x 1 / 4 inch strips with the grain of the meat. In 1 2 x 8 inch (2 quart) baking dish or plastic bag, combine brown sugar, ginger, pepper, soy sauce, water, oil and garlic; blend well. Add steak; stir. Cover dish or seal bag; refrigerate 3 hours or overnight. Heat grill. Drain steak. Alternately thread meat, onions and pineapple on 8 to 12 metal skewers. When ready to barbecue, oil grill rack. Place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 6 to 10 minutes until desired doneness, turning once. Yields 4 to 6 servings. B ro iler M etho d: Prepare as directed above. Place kabobs on broiler pan; broil 4 to 6 inches from heat, 6 to 8 minutes, until desired doneness, turning once. 1 lb sea scallops 4 oz whole fresh mushrooms 2 tbs vegetable oil 2 tbs soy sauce 2 tbs lemon juice 1/2 tsp salt Dash of pepper 16 small cherry tomatoes 1 Ig green, red or yellow bellpepper, cut into 16 pieces 1 cup fresh pineapple chunks or 1 can (8 oz) pineapple chunks, drained Place scallops and mushrooms in shallow glass or plastic dish. Mix oil, soy sauce, lemon juice, salt and pepper; pour over scallops and mushrooms. Cover tightly and refrigerate 30 minutes, turning scallops once. Remove scallops and mushrooms from marinade; reserve marinade. Alternate scallops, mushrooms, tomatoes, bell pepper and pineapple on each of eight 11- inch metal skewers. Cover and grill kabobs about 4 inches from medium coals 12 to 20 minutes, turning and brushing 2 or 3 times with marinade, until scallops are white in center. Yields 4 servings TERIYAKI PORK KABOBS 2 tbs cornstarch 1 - 14 oz can clear beef broth 2 tbs soy sauce 1 tbs packed brown sugar 1/4 tsp garlic powder 1/4 tsp ground ginger 1 lb boneless pork loin, cut into 12 medium fresh mushrooms 1 inch pieces 1 large red onion, cut into 12 wedges 4 cherry tomatoes In saucepan, stir together cornstarch, beef broth, soy sauce,brown sugar, garlic powder and ginger until smooth. Over medium heat, cook until mixture boils, stir ring constantly. On four 10 inch skewers, thread pork, mushrooms and onion. Grill kabobs di rectly above medium coals, uncovered, 20 minutes or until pork is no longer pink, turning and brushing with sauce. Place tomatoes on kabobs. Heat remaining sauce to boiling. Serve with kabobs and hot cooked rice. Garnish with chives. Yields 4 servings 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 C hurch of J esus C hrist of L atter D ay S aints Jeff Cheney, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 F irst B aptist C hurch S eventh D ay A dventist Men’s Ministry 7:45 a.m. 3rd Saturday each month John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Kevin Reiner, Pastor, 543-2254 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 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. 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. HONEYED PORK AND MANGO KABOBS 1/2 cup honey 3 tbs red hot sauce 1/4 tsp ground allspice 1 lb pork tenderloin, cut into 1 inch cubes 1/2 cup frozen large baby onions, partially thawed 1/4 cup frozen apple juice concentrate, thawed 1 tsp grated lemon peel 1 Ig (12 oz) ripe mango, peeled, pitted and cut into 3/4 inch cubes, divided Combine honey, juice concentrate, red hot sauce and allspice in small saucepan. Bring to a boil over medium heat. Reduce heat to low; cook, stirring 5 minutes. Stir in lemon peel. Remove from heat. Pour 1/4 cup marinade into small bowl; reserve. Place pork in large resealable plastic food storage bag. Pour re maining marinade over pork. Seal bag; refrigerate 1 hour. Prepare grill. To prepare dipping sauce, place 3/4 cup mango cubes in blender or food processor. Add reserved 1/4 cup marinade. Cover; process until pureed. Transfer to serving bowl; set aside. Alternately thread pork, remaining mango cubes and onions onto metal skewers. Place skewers on oiled grill. Grill over medium-low coals, 12 to 15 minutes or until pork is no longer pink. Serve with dipping sauce. You may substitute 1-1/2 cups fresh or frozen peach cubes (2 to 3 peaches) for fresh mangos. 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. RED, WHITE AND BLUEBERRY SHORTCAKES 10 oz can Hungry Jack flaky 2 tbs margarine or butter, melted biscuits 1 cup sweetened whipped cream 2 to 4 tbs sugar 2 cups fresh strawberries, sliced 2 cups blueberries, fresh or frozen Heat oven to 375 degrees. Grease cookie sheet. Separate dough into 10 biscuits. Dip top and sides of each biscuit in mar garine, then in sugar. Place on greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Split biscuits; layer with whipped cream and berries.
