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.