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.