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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Jan. 2, 2004)
The INDEPENDENT, January 2, 2004 In the Service Shane L. Cutright, Jr. Air Force A i r m a n Shane L. Cutright, Jr. has graduat- ed from ba- sic training at Lackland AFB, San Antonio, Texas. During training, airmen study mission, organization, military customs and courte- sies; perform drill and ceremo- ny marches, and receivephysi- cal training, rifle marksman- ship, field training exercises, and special training in human relations. Airmen who complete basic training earn credits toward an associate degree through the Community College of the Air Force. Cutright, a 2003 graduate of Vernonia High School, is the son of Shane and Julie Cutright of Vernonia. Food for Thought When it’s cold outside, nothing feels better than a good, hot bowl of soup, stew or chile. These highly adaptable recipes make great entrees, needing only salad and hot bread for a delicious meal. While many of the recipes specify ground beef, they can also be made with ground turkey, lamb or pork. Some also work well with sausage. BLACK BEAN SOUP 1 lb. black beans 1 cup chopped bell pepper (1 average) 2 cans (10-1/2 oz.) beef broth 1 tsp ground cumin 2 tbs olive oil 8 cups water 1 -1/2 cup chopped onion (1 med.) 5 cloves garlic, chopped 1 tsp ground oregano 1 tbs cider vinegar 1 tsp salt Combine all ingredients. Bring to a boil, cover and sim- mer 2 to 2-1/2 hours or until done. Note: This becomes a hearty vegetarian soup by replac- ing the beef broth with vegetable broth or water. BEANS WITH GREEN CHILE 2 lbs. dry beans 1-2 cloves garlic, chopped 2 cans (8 oz.) tomato sauce diced 1 can (4 oz.) jalapeno chiles diced 1 large onion, chopped 1-2 lbs. ground beef 1 can (4 oz.) green chiles, 2 tbs whole cumin seed water 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 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. 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. 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. Wash beans, drain. Brown ground beef in heavy kettle. Add all remaining ingredients, with enough water to cover. Simmer 4 to 5 hours, adding water as needed. QUICK CHILE WITH BEANS 8 oz. extra lean ground beef or ground turkey 1 can (28 oz.) stewed tomatoes 1 can each pinto and kidney beans 2-3 tbs chili powder 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. 28 oz. turkey sausage 1 onion, diced 1 can diced green chile peppers 1 tsp oregano 1/2 tsp cumin 1/2 tsp pepper Brown meat, drain. Add remaining ingre- dients, simmer at least 25 minutes. SPICY SPLIT PEA SOUP A slow cooker recipe. Come home to a ready-to- eat meal. 6 peppercorns 3 whole cloves 1 tsp mustard seed 3 cups (1-1/2 lbs) dried split green peas 1-1/2 lb smoked pork shoulder roll (see Note) 3 tbs instant minced onion 1/4 tsp instant minced garlic 2 tsp salt 2 bay leaves 2-1/2 quarts water Tie peppercorns, cloves and mustard seed in cheesecloth bag. Put in slow cooker with pork roll, peas, onion, garlic, salt, bay leaves and water. Cover and cook on low 8 to 10 hours. Remove and discard cheesecloth bag. Remove pork roll from soup; cut meat in chunks. Makes about 3 quarts. Note: If you buy a smoked shoulder roll larger than 1-1/2 lbs., slice the extra very thin and fry as for bacon. Ham chunks or smoked pork hocks may also be used. CIOPPINO Sunday Services 10:00 a.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 Darwin Harvey, Pastor 662 Jefferson Vernonia, 503 429-4615 Page 7 1 pkg. (1 lb.) halibut 1 cup green pepper, chopped 1 can (28 oz.) tomatoes 1 can (15 oz.) tomato puree 1-1/2 tsp salt 1/4 tsp pepper 1/4 cup chopped parsley 1 cup chopped onion 2 cloves garlic, minced 1/4 cup olive oil 1 can (5 oz.) whole clams 1 cup red table wine 1/2 tsp basil, crumbled 1/2 lb shrimp, peeled and deveined Cut halibut in serving-size pieces. Drain clams, reserving liquid. Sauté onion, green pepper and garlic in olive oil in kettle until soft but not browned. Add clam liquid, tomatoes, tomato puree, wine, salt, basil, pepper. Bring to boil, cover and simmer 10 minutes. Add halibut and shrimp. Cover and simmer 20 minutes. Add clams and parsley and heat. Serve in deep bowls with crusty bread. Makes 6 to 8 servings (10 cups). KIELBASA AND LIMAS Another slow cooker recipe. 2 pkgs. (16 oz. ea.) large dried lima beans 2 tsp salt 1/2 tsp pepper 1 cup chicken broth 1/4 cup prepard mustard 3 large onions, chopped 1 kielbasa (Polish sausage) about 1-1/2 lbs, cut in 1/2 inch slices 1/2 cup light molasses 1 can (16 oz.) tomato sauce Soak limas in water to cover overnight. Drain beans. Combine all ingredients in slow cooker. Cover and cook on low 8 to 10 hours (high: 4 to 5 hours). Makes 8 to 10 servings.