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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Oct. 2, 2003)
The INDEPENDENT, October 2, 2 0 0 3 VHS students’ work will be on display at ESD The works of photography students from Vernonia High School will be on display be tween November 24th and De cember 12th at the Northwest Regional Education Service District (NWRESD), located at 5825 NE Ray Circle in Hills boro, off of Cornell Road. The display will focus on photographs resulting from re cent field trips to the Oregon coast and to Portland. The class in black and white pho tography is taught by Kim Oblack-Morrison from Pacific University, under supervising teacher Doug Tesdal. Morrison is completing her teaching certification at Ver nonia middle and high school. She is also a Vernonia resident and graduate of Vernonia High School. The cold nights and warm days of autumn are a reminder that winter will arrive soon. In much of the northern hemisphere it is also a time to celebrate a successful harvest by relaxing over good food with family and friends. Susi Kroisandt Holsey, who grew up with German cooking, has provided these authentic recipes for an Oktoberfest in your own home. To help celebrate Oktoberfes this year, here are a few Bavari an favorites. Add a bottle of Spaten, Becks or St. Pauli Girl, and you’ll feel the “Gemütlichkeit” (coziness; leisure). SPAETZLE 3-1/2 cups flour 1 tsp salt Beat egg in a shallow plate. Pour bread crumbs in another shal low plate. Dip meat in egg, then in bread crumbs. Fry in oil or but ter in a hot frying pan, quickly. Do not overcook. Serve with sliced lemon, if desired. •Zv.vz.v,-.' V ernonia C ommunity C hurch F irst B aptist C hurch S eventh D ay A dventist Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Kevin Reiner, Pastor, 543-2254 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 Sunday Breakfast 10:00 a.m. Morning Worship 10:45 a.m. ’ B.L.A.S.T. w/Nursery 11:00 a.m. ’ Bible Learning and Scripture Training Youth Group 6 -8:00 p.m. (Jr. & Sr. High) Wednesday Prayer Meeting 7:00 p.m. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Prayer Meeting, Wed. 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. Evening Service will change to 3:00 p.m. on Sept. 7,2003 Wednesday Service: All Family Bible Study, 7:00 p.m. A ssembly of G od Darwin Harvey, Pastor 662 Jefferson Vernonia, 503 429-4615 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 Jeff Cheney, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 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. 4-5 eggs Beat ingredients in a large bowl until bubbles form. Press dough through a noodle press or cut and put directly into boiling water. Boil until noodles float. Remove and coat with but ter. Repeat until all dough is used. Spáetzle aré a tasty side dish with either W ienerschnitzel or Roladen. Thin cut pork chops or veal cutlets Seasoned bread crumbs Beaten egg N ehalem V alley B ible C hurch 1 large London Broil (beef top round), sliced horizontally into approximately 8 slices 2 slices of bacon per slice of London Broil chopped onion Bake at 350 degrees for 1 to 1-1/2 hours. Thicken gravy with cornstarch and water. WIENERSCHNITZEL Evening Worship Saturday, 6:00 p.m. ROLADEN Lay meat slices out flat. Put 2 slices of bacon and as much onion as desired on each slice. Roll into small packages and tie with string. \ Place packages in roasting pan with approximately 1 inch water and desired seasonings (seasonings are not necessary, \ t h e bacon and onions make a wonderful flavor). OKTOBERFEST Church Directory P ag e 7 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 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. V ernonia F oursquare C hurch 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School PRINZREGENTENTORTE As the name implies, this 8-layered Prince Regent Cake is a dessert fit for a king. Cake: 2 sticks unsalted butter 1-1/2 tsp vanilla salt 1/4 cup cornstarch 1 cup sugar 4 eggs 1-1/2 cups flour 3 tsp baking powder Mix all ingredients well. This will yield 8 thin cake layers. Spread dough on greased springform bottom and bake each lay er separately until light brown, approximately 5 minutes, at 350 degrees. Be careful not to break layers when removing from springform bottom. It helps to place the hot springform bottom on a cold towel. Set layers aside. Buttercreme Filling: 1 pkg chocolate pudding mix (slow cooking style) 1/8 cup cocoa, unsweetened 1/2 cup sugar 2-1/3 cups cold milk 1/4 cup shortening 2 sticks unsalted butter at room temperature Cook pudding according to package directions. Mix pudding, sugar and cocoa with 6 tbs of the milk. Bring remaining milk to a boil. Stir in the pudding mixture. Bring to a boil and remove from heat. Add shortening to hot pudding mixture. Beat butter and add pudding mixture, a little at a time, until buttercreme is complete. Spread buttercreme on the bottom cake layer, top with the next cake layer and continue until the filling has been spread between each of the 8 layers of cake (Do not put filling on top of cake.). Glaze: 3/4 cup powdered sugar 2 tbs unsalted butter 1/4 cup cocoa 2-3 tbs hot water Combine ingredients and spread over sides and top of cake. Jim Dandy Farm Market Pumpkin Patch & Corn Maze Open 7 Days • 9 AM - 7 PM 45770 NW Sunset Hwy. Banks 503-324-3954
