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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Dec. 4, 2003)
The INDEPENDENT, December 4, 2003 Page 7 Food for Thought Everyone looks forward to some special treats during the holidays. Here are a few favorites from The INDEPENDENT staff. FINSK BRØD Although the name of this superb shortbread cookie is “Finnish Bread,” it really is a Danish recipe. Celebrating Forty Years of Improving Lives, Building Hope and Strengthening Community 2003-2004 Goal $360,000 Do you commute out of Columbia County to work? 1 lb. butter 4 cups flour chopped almonds 3/4 cup sugar egg to brush cookies with Mix butter, sugar and flour, cool. Roll to 1/4” thick rectangle. Sprinkle with chopped almonds, press almonds into the dough with a rolling pin. Cut into finger shapes and brush with beaten egg, sprinkle with sugar. Bake at 350° – 400° til browned lightly. Give back to the community where you live! COCONUT MOUNDS This is an easy recipe, great for letting kids participate. You can designate your donation to your local United Way. 1/2 cup butter, melted 2 squares unsweetened chocolate, melted Your donation helps in the community where you live. 503-556-3614 unitedwy@colcenter.org http//unitedway.colcenter.org/ 2 cups powdered sugar 8 oz. (3 cups) coconut, shredded Combine butter, coconut and sugar; form into 1” balls; place on cookie sheet. Push small depres- sion in top of each ball. Fill depression with choco- late melted in a double boiler. Refrigerate one hour. Keeps well. Church Directory V ERNONIA C OMMUNITY C HURCH F IRST B APTIST C HURCH Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 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. G RACE R EFORMED B APTIST C HURCH D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-1919 Evening Worship Saturday, 6:00 p.m. N EHALEM V ALLEY B IBLE C HURCH Gary Taylor, Pastor 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 . 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. V ERNONIA C HRISTIAN C HURCH Jim Kirby, Evangelist 410 North Street Vernonia, 503 429-6522 Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study 9:30 a.m. Ladies’ Worship 10:00 a.m. Children’s Choir 3:00 p.m. Family Bible Study 6:30 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 S T . M ARY ' S C ATHOLIC C HURCH Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 V ERNONIA F OURSQUARE C HURCH Wednesday Service: All Family Bible Study, 7:00 p.m. Mass Schedule Sunday 12:00 Noon Sunday Worship Service: 10:30 a.m. Children’s Sunday School A SSEMBLY OF G OD Religious Education Sunday 10:30 a.m. 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 & Kids , Thursday 7:00 p.m. 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. 850 Madison Avenue Vernonia, 503 429-1103 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. SHERRIED WALNUTS Sherry and nuts are a great combination. 1-1/2 cups brown sugar, firmly packed 1/4 tsp salt Granulated sugar 2 tbs light corn syrup 3 cups walnut halves 1/4 cup sherry wine Blend brown sugar, salt, sherry and corn syrup. Stir in walnut halves, mixing until well coated. Drop walnut halves into granulat- ed sugar and roll around until they have absorbed as much sugar as possible. Place on waxed paper to dry. CURRIED WALNUTS Here are two nutty recipes for snacks that aren’t sweet. 1/4 cup butter or margarine 2 tbs curry powder 1 tbs salt 1 lb (4 cups) shelled walnuts Melt butter in shallow roasting pan. Stir in curry powder and salt. Add nuts and stir well to coat. Toast in slow oven (325°F.), stirring several times, 30 minutes, or until crisp. Cool and store in airtight container. SOY ALMONDS 1-1/4 lbs (4 cups) blanched almonds 1/4 cup butter or margarine 1/4 cup soy sauce Put almonds in 13” x 9” x 2” pan and toast in hot oven (400°F.), stirring several times, about 15 minutes. Add butter and soy sauce and stir. Continue toasting, stirring often, 12 to 15 minutes longer, or until nuts are coated and fairly dry. Cool and store in airtight container. DECADENT CHOCOLATE TRUFFLES The name says it all! 1/2 lb semisweet chocolate 2 tbs butter 1/2 cup heavy cream 1 cup cocoa powder for coating In a blender or food processor, chop the chocolate very fine. Heat whipping cream just to boiling point. Immediately remove from heat and add hot cream to chocolate all at once. Cover and process until the mass is fully blended and perfectly smooth. Add butter and blend just a second or two until the mass is a creamy mixture. Put container into the refrigerator for a few minutes. When batch is firm enough to be shaped, form into small ball shapes. Roll in cocoa powder. Serve immediately or store on waxed paper in an airtight container in the refrigerator. Makes 30-40 truffles . ENGLISH TOFFEE If you love Almond Roca, you don’t want to miss this recipe. 2 cups butter 1/2 tsp salt 2 cups sugar 1 tsp vanilla 1/2 lb baking chocolate 2 tbs white corn syrup 6 tbs water 1 cup slivered almonds 1 cup coarse ground almonds Grease sides of heavy pot with butter and melt it. Add corn syrup, salt and water. Stir in sugar until dissolved. Add slivered al- monds. Scrape down sides of pan with wooden spoon. Cook slowly to 290° (hard crack). Stir frequently to prevent butter sepa- ration. Do not scrape down side of pan again. When cooked, add vanilla and pour into buttered 10” x 15” pan. Cut up chocolate and melt in double boiler. When candy is cool, spread evenly with half the melted chocolate and sprinkle with 1/2 cup ground almonds. When chocolate is set, turn candy over and coat other side with chocolate and remaining almonds.