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.
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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