Page 6 The INDEPENDENT, February 5, 2004
Food for Thought
For a special Valentine’s Day dinner, treat your sweetheart or
your entire family with some of these great recipes. Just add your
favorite dessert to complete a sweet day.
Lions Club open
house Feb. 18
uncovered, about 30 more minutes.
Makes 6 to 8 servings.
GREEN BEANS WITH ALMONDS AND GINGER
STANDING RIB ROAST
1 standing rib roast of beef,
about 6-1/2 lbs
Coarse salt and pepper
3 or 4 cloves of garlic, thinly
slivered
Preheat oven to 450°F. Make small slits in the meat with the tip
of a small knife; insert the garlic slivers. Rub the meat with salt
and pepper. Roast on a rack in a shallow pan for 25 minutes.
Reduce oven temperature to 350°F and roast for 16 minutes per
pound (about 1-3/4 hours), or until a meat thermometer reaches
an internal temperature of 135°F to 140°F for a medium-rare
center. Let rest for 15 minutes before carving.
Makes 8 servings.
1 lb green beans
1 tsp minced peeled ginger
root
1/4 cup sliced almonds
2 tbs safflower oil
1/2 tsp tarragon vinegar
1/2 tsp honey
Steam green beans for 4 to 5 minutes, or just until crisp-tender.
Place them under cold running water to stop further cooking.
Place oil in large skillet. Add ginger, stirring over low heat a
minute or two. Add vinegar, honey and beans. Stir just until the
beans are heated through.
Stir in almonds and remove from heat. Serve hot.
Makes 4 servings.
WILTED ROMAINE LETTUCE WITH GARLIC & MUSHROOMS
HOISIN-BAKED SALMON
2 6-oz pieces salmon
2 tbs hoisin sauce
2 tsp soy sauce
few drops dark sesame oil
1/4 tsp chili paste or hot sauce 1 to 2 tsp sesame seeds
(optional)
Preheat oven to 375°F. Place salmon in a baking dish. Thin
hoisin with a little soy sauce and flavor with a few drops of sesame
oil. Stir in chili paste, if desired. Brush or spoon mixture on
salmon. Sprinkle with sesame seeds. Bake for 8 to 10 minutes, or
until fish flakes easily with a fork.
Makes 2 servings.
GOLDEN PARMESAN POTATOES
6 large potatoes (about 3 lbs)
1/4 cup grated Parmesan
cheese
1/3 cup butter
1/4 cup sifted flour
3/4 tsp salt
1/8 tsp pepper
chopped parsley
Pare potatoes; cut into quarters. Combine flour, cheese, salt
and pepper in a bag. Moisten potatoes with water and shake a few
at a time in bag, coating potatoes well with cheese mixture.
Melt butter in a 13x9” baking pan. Place potatoes in a layer in
pan. Bake at 375°F for about 1 hour, turning once during baking.
When golden brown, sprinkle with parsley.
Makes 6 to 8 servings.
PECAN AND WILD RICE PILAF
3/4 cup uncooked brown rice
2 cups chicken stock
1 whole clove
1 shallot, finely minced
1 tbs butter
1/4 cup uncooked wild rice
1 small onion, peeled
2 tbs finely grated carrots
1 cup pecan halves
Place rices, stock, onion stuck with the clove, carrots and
shallot in medium saucepan. Bring to a boil, reduce heat to low,
cover and steam 50 minutes. Remove from heat, keep covered.
Melt butter in medium skillet and lightly brown the pecans.
Remove the onion and clove from the rice, toss the rice, then stir
in pecans.
Makes 6 servings.
VEGETABLE ROOT BAKE
1 lb each of 4 of the following:
turnips, parsnips,
rutabagas, Granny Smith
apples (optional), butternut
squash, acorn squash,
celery root, carrots, sweet
potatoes.
apple cider
heavy cream
parmesan cheese
salt & pepper
Slice vegetables and layer in a non-stick sprayed casserole
with apples, if used, somewhere in the middle. Season with salt
and pepper on each layer. Cover with apple cider. Cover with foil,
bake for 60 minutes at 350°F.
Remove from oven. Uncover and add enough heavy cream to
cover vegetables. Sprinkle with parmesan and cook to tender,
3 tbs virgin olive oil
3 to 4 garlic cloves, thinly sliced
1/2 cup sliced mushrooms
4 tsp beef broth
8 large leaves romaine lettuce
Bring a large pot of water to a boil. Meanwhile, place the oil in
a small skillet over low heat. Add the garlic and stir until slightly
tender but not browned. Stir in the mushrooms and continue to
cook, stirring frequently, until the mushrooms have released their
liquid and it has nearly evaporated.
Stir in the beef broth and remove from heat. Keep warm.
Quickly dip the lettuce leaves in the boiling water and remove
them as soon as they are wilted, about 3 to 5 seconds.
Arrange the lettuce on a serving plate, Drizzle the sauce over it
and serve.
Makes 4 servings.
Vernonia Lions Club open
house will present a great
opportunity for people interest-
ed in serving their community
to meet a great group of men
and women with similar inter-
ests. The open house will be
held at the Vernonia Scout
Cabin on February 18. Dinner
will be at 6:30 p.m. followed by
a short meeting. A door prize
drawing will be included.
There will be a guest speak-
er to provide an overview of
how the Lions serve the
community. Though their main
focus is on sight and hearing,
most people are surprised at
the number of projects with
which the Lions are involved.
Both men and women are
members of the Lions Club.
For information on member-
ship call Fred Skidmore at 503-
429-7855, Larry Snethen at
503-429-9050 or Bob Curl at
503-429-2652.
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.