The INDEPENDENT, November 6, 2003
Page 7
Food safety is important for happy holiday gatherings I p00li jor Thought
Keep the health of your Use pasteurized eggs (heat-
guests in mind as you plan and treated and sold refrigerated in
prepare holiday foods. Unsafe foods that won’t be cooked.
food can spoil holiday fun for
Avoid serving cheeses made
those susceptible to foodborne from unpasteurized milk. These
illness. People whose immune can include feta, Brie, Camem
systems are less able to ward bert, blue-veined cheese, and
off bacterial attacks include queso fresco. Check for the
pregnant women, young chil word “pasteurized” on the la
dren, older people, and people bel. Also avoid serving smoked
with serious illnesses such as fish (such as lox) that is sold re
cancer and AIDS.
frigerated. The smoking pro
Some foods are more likely cess used for these products
to be contaminated with harm isn’t hot enough to kill bacteria.
ful bacteria. Although cooking Smoked seafood that is canned
kills bacteria, serving these in tin cans or plastic pouches is
foods raw could cause illness.
safe. Refrigerated paté or meat
Avoid foods made with raw spreads can also be risky. The
eggs, including homemade same products canned may be
eggnog or mayonnaise, Caesar eaten safely.
salad, and Hollandaise sauce.
A tray of luncheon or deli
Lightly cooked foods containing meats may also be a risky
raw eggs (such as French choice. For safety, these meats
toast, Monte Cristo sandwich should be reheated until steam
es, and meringues) also could ing hot. Consider buying a
be risky for people who are vul cooked ham or turkey, reheat to
nerable. Be wary about letting 160 degrees, cool, and slice.
young children eat raw cake
If you’re serving food on a
batter or cookie dough, too. buffet, keep it hot in the oven or
cold in the refrigerator until just
before you serve it. Put out only
small amounts at a time, and
replenish them frequently. Be
wary about leftovers. To pre
vent bacterial growth, don’t
leave perishable food at room
temperature longer than 2-3
hours. If leftovers have been
mishandled, serving them later
could be hazardous to the
eaters’ health. Although reheat
ing makes most leftovers safe,
it won’t destroy one bacterial
toxin that causes symptoms
similar to the 24-hour flu.
Fruits and vegetables can
also be a food safety concern.
Avoid serving unpasteurized
apple cider. Add spices and
heat the cider to 160 degrees
for a flavorful treat. Well-
washed lettuce is a safer
choice than sprouts that have
been a source of foodborne ill
ness. Cook bean sprouts in a
stir-fry.
Carolyn Raab, OSU Extension
Foods and Nutrition Specialist
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.
Evening Worship
Saturday, 6:00 p.m.
N ehalem V alley B ible C hurch
500 California Ave
Vernonia, 503 429-5378
G race R eformed B aptist
C hurch
Sunday School 10:00 a.m.
Morning Worship 11:00 a.m.
Nursery available
D.J. Dickey, Pastor
Grant & North Streets
Vernonia, 503 429-1919
Wednesday Service 7:00 p.m.
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
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Evening Worship 6:00 p.m.
Bible Study, Wednesday 7:00 p.m.
Youth & K id s , Thursday 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
Sacrament Meeting, Sunday 10 a.m.
Sunday School & Primary 11:20 a.m.
Relief Society, Priesthood and
Young Women, Sunday 12:10 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
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
Winter decided to arrive a little early, so it’s time to start think
ing about recipes that warm both body and soul. Lorna Poetter of
Farmwoman’s Nursery provided this month’s Food for Thought.
TURKEY CASSEROLE
This is a great way to use up left-over turkey.
1 lb. pkg lasagna noodles,
cooked
1-1/2 cups cheese, grated
2 cups cooked turkey,
coarsely chopped
1 10-12 oz. pkg frozen chopped
broccoli
1 cup mushrooms, sliced
2 cups white wine cream sauce
(see recipe below)
Make white wine cream sauce. Layer ingredients, except
sauce, in casserole dish. Top with wine sauce. Bake at 350° for 40
minutes.
WHITE WINE CREAM SAUCE
1/2 cup butter
1/4 cup white wine
1 cup flour
3/4 cup water
Mix all ingredients in small skillet. Cook over medium heat, stir
ring constantly, until sauce reaches medium thickness.
OLD-FASHIONED RICE PUDDING
1-1/2 cup raw white rice
8 eggs
3 tsp vanilla
6 cup milk
1-1/2 cup sugar
In large, heavy pot, heat rice and milk^ust to boiling. Cover and
simmer until rice is done, about 30-45 minutes (it is crucial that
rice is done). While rice is simmering, beat together eggs, sugar
and vanilla. When rice is tender, add egg mixture to rice. Slightly
boil until thick. Put in large bowl to cool. Optional: Sprinkle top with
cinnamon.
TATER TOT CASSEROLE
1 lb. hamburger
1 32 oz. pkg. frozen Tater Tots
1 10-1/2 oz. can cream of
celery soup
1/2 cup water
grated cheese (as desired)
1 large onion, chopped
1 10-1/2 oz. can cream of
mushroom soup
1 10-1/2 oz. can cream of
chicken soup
Brown hamburger and onion. Drain off grease. Line a 9x14”
pan with frozen Tator Tots. Add soups and water to browned ham
burger; mix and pour over Tator Tots. Optional: Sprinkle top with
your favorite grated cheese.
Bake in 350° oven for 30-40 minutes.
Poultry info for questioning cooks
Are you planning to cook a
turkey for the holidays? Do you
need more information about
how to stuff your turkey, how
long to cook the turkey, or
how to handle a pre
cooked turkey dinner
safely? If so, contact your
local OSU Extension Of
fice and ask for a copy of
one or more of the
Turkey Basics Food
Safety Facts published
by USDA Food Safety and
Inspection Service. These
fact sheets are available in both
English
and Spanish. The
Turkey Basics Food Safety
Fact Sheets are also avail-
able
on
the
web
at
<http://www.fsis.usda.gOv/OA/p
ubs/hotpacks.htm#Holiday>.
If you still have questions,
try one of
th e s e
h o li
day
num
b e r s .
USDA Meat
and Poultry
Hotline at 1-
8 0 0 -5 3 5 -4 5 5 5 ,
Monday - Friday,
LOO a.m. to 2:00 p.m.
or Turkey Talk Line -
Butterball at 1-800-288-
8372.