The INDEPENDENT, July 3, 2003
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By Debbie Johnston
Page 7
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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.