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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Aug. 7, 2003)
The INDEPENDENT, August 7, 2003 Vernonia Oldtimers’ reunion picnic slated The annual Picnic of the Vernonia Society and “Old Grads” will be held August 17 at Anderson Park in Vernonia. Registration begins at 10:00 a.m. Hot dogs and drinks will be on sale, or bring a picnic lunch. Coffee and cups will be provided. All former Vernonians and their families are welcome. Welcome Additions Robert Nicholas Costley Robert Nicholas Costley was born July 26, 2003, at St. Vincent’s Hospital, to Penny and Brett Costley of Vernonia. He weighed 7 pounds, 15 ounces and was 20.5 inches long. He will join his sister at the family home. Grandparents are Mike and Sandra Costley of Covington, Georgia, and John and Penny Palinkas of Porter, Texas. Cookin By Debbie Johnston LEMONADE ICED TEA Summer’s warm evenings are even more inviting with easy, tasty summer specialties like these. EASY REFRIGERATOR PICKLES 6 cups thinly sliced cucumbers 2 small onions, sliced 2 tbs salt 1 medium carrot, thinly sliced 1 tbs chopped fresh or 1 tsp dried dill weed 1-3/4 cups sugar 1 cup white or cider vinegar Layer cucumbers, onions and carrot in 2-1/2 or 3 quart glass container. Mix remaining ingredients until sugar is dissolved; pour over vegetables. Cover and refrigerate at least 24 hours but no longer than 2 weeks. Yields 6 cups pickles MARINATED VEGETABLE SALAD 1 Ig zucchini 1 carrot, peeled 4 radishes 1 Ig yellow summer squash 1/4 cup red onion 2/3 cup purchased Greek vinaigrette salad dressing Very thinly slice all vegetables. In a large bowl, toss all ingredi ents to combine. Cover and refrigerate 4 hours or overnight before serving. Yields 10 - 1/2 cup servings Church Directory - 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. Page 7 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 . 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 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 410 North Street Vernonia, 503 429-6522 Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Mass Schedule Sunday 12:00 Noon Every Wednesday: Ladies' Bible Study 9:15 a.m. Children’s Choir 3:00 p.m. Family Bible Study 6:30 p.m. Religious Education Sunday 10:30 a.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. 3 cups water 4 tea bags 1 -1 2 oz can frozen lemonade 2 cups cold water concentrate 8 cups ice cubes 8 thin slices lemon Bring 3 cups water to a boil in large saucepan. Remove from heat; add tea bags. Let stand 10 minutes to steep. Remove and discard tea bags. Add lemonade concentrate and cold water; stir to blend. Pour into serving pitcher; add ice cubes and lemon slices. Yields 8 cups TARRAGON POTATO SALAD Tarragon Dressing: 1/3 cup tarragon vinegar 1 tbs chopped fresh or 2 tsp dried tarragon leaves 1/2 tsp ground mustard 1 clove garlic, finely chopped 1/4 cup olive or vegetable oil 1 tsp sugar 1/2 tsp salt 1/4 tsp coarsely ground pepper Shake all ingredients in tightly covered container. 3/4 lb green beans 1/4 cup water 1/4 cup chopped red onion 10 to 12 new potatoes (1-1/2 lbs) cut into fourths 1 small yellow bell pepper, coarsely chopped (1/2 cup) Cut beans in half, if desired. Place beans, potatoes and water in 2 quart microwavable casserole. Cover and microwave on High 10 to 12 minutes, rotating casserole 1/2 turn every 4 minutes, un til potatoes are tender; drain. Toss potatoes, beans and dressing in large glass or plastic bowl. Add onion and bell pepper; toss. Cover and refrigerate 1 to 2 hours or until chilled. Yields 8 servings SMOKED CHEDDAR-RED PEPPER LOAVES 4 oz smoked Cheddar cheese, 1/2 cup mayonnaise 2 tbs diced pimientos Dash hot pepper sauce 1 lb loaf sourdough French bread, cut in half lengthwise Heat grill. In medium bowl, combine all ingredients except bread; mix well. When ready to grill, place bread halves, cut side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medi um coals. Cook 5 to 6 minutes or until lightly toasted. Remove bread from grill. Spread cheese mixture evenly on cut sides of bread. Return to grill, cheese mixture side up; cook an ad ditional 6 to 7 minutes or until cheese mixture bubbles around edges and center is hot. Yields 16 servings CRAB PASTA SALAD Sesame Dressing: 1/4 cup rice vinegar or white wine vinegar 1/2 tsp salt 1 clove garlic, finely chopped 2 tbs water 2 tbs olive or vegetable oil 1/2 tsp sesame oil Shake all ingredients in tightly covered container. 1-1/2 cups uncooked spiral 1/4 cup chopped ripe olives, macaroni if desired 1 Ig tomato, chopped 1/2 med cucumber, chopped 1 small bell pepper, chopped 3 med green onions, chopped 8 oz salad-style imitation crabmeat (even better with fresh crab meat) Cook and drain macaroni as directed on package. Rinse with cold water; drain. Prepare Sesame Dressing. Toss dressing, macaroni and re maining ingredients in large bowl. Cover and refrigerate about 30 minutes or until chilled.
