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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (April 1, 2004)
Page 6 The INDEPENDENT, April 1, 2004 Food for Thought The Easter Bunny supplied these recipes along with the state- ment, “After the hunt, we eat!!” Happy Easter. STANDING RIB ROAST 4 rib standing rib roast (approx. 6 – 6-1/2 lbs) 1 cup dry red wine 1 – 2 tbs flour 1/4 cup chopped fresh thyme salt & pepper to taste 1 cup beef stock Tie roast with kitchen string, generously season with salt, pepper, and thyme. Place the roast fat side up on a rack in a large roasting pan. Cook at 450°F. for 20 minutes. Reduce heat to 350°F. and roast until thermometer reads 125° – 130°F. for rare to medium, about 1-1/2 hours. Insert thermometer into center of meat, away from bone, for accurate reading. Transfer to carving board or platter and cover loosely with foil. Skim fat from pan drippings and set pan over medium heat. Add wine and beef stock and cook, stirring to scrape any browned bits from bottom of pan. Reduce the liquid by half, about 8 minutes. Stir in flour, adding slowly un- til gravy is right consistency and smooth. Salt and pepper to taste. Makes 8 to 10 servings. SIMPLE CHICKEN ROAST 1 chicken, 3-4 lbs 2 sprigs of any herb 1 lemon, cut in half 2 tbs olive oil or butter Preheat oven to 450°F. Pat chicken dry and rub inside and out with olive oil or butter to hold moisture during roasting. Rub inside and out with half the lemon. Squeeze the juice from the remaining half and pour into the cavity, then place that half into the cavity, too. Season inside with salt and pepper. Slip 1 herb sprig between the skin and breast on each side of chick- en, gently lift the skin to do this. Truss the chicken. Rub again with oil or butter and place breast side up on a rack in roasting pan. Roast until thickest part registers approx. 185°F. on a meat thermometer, about 1 hour. Let stand 10 minutes before serving. Makes 4 servings. BROCCOLI CASSEROLE 2 pkgs frozen chopped broccoli (10 oz.) cooked and drained 1 egg 1 small bag grated cheddar cheese (approx. 1 cup) 1 cup mushroom soup 1/2 cup mayonnaise 1 med. onion, minced 1 pkg stove top cornbread mix 2 tbs butter, melted Preheat oven to 350°F. Mix soup, mayonnaise, egg, and onion togeth- er. In a glass baking dish, layer broccoli, cheese and soup mixture end- ing with soup mixture. Using only enough stuffing to cover the top, spread stuffing over top of mixture and drizzle with butter. Place in oven until browned on top and bubbling hot, about 1/2 hour. STRING BEANS 2-3 lbs string beans salt and pepper to taste 1 pkg. yellow cake mix 1/2 cup cooking oil 1/4 cup vodka 3/4 cup orange juice GINGER CHEESE CAKE Can be made a day or two ahead. 1/2 cup water 2 tbs melted butter 3/4 cup sugar 1/4 cup grated fresh ginger 2 tbs crystallized ginger 1 cup gingersnap cookie crumbs 1 can (14 oz) chicken broth 1/2 tsp crumbled dried thyme leaves 1 tbs unsalted butter 3 lg carrots, peeled, diced fine With the tip of a paring knife, score an “X” on the bottom of each un- peeled onion. Place in large saucepan; cover with boiling water. Boil 3 minutes, drain and rinse with cold water. Cut off root end of each onion, then peel. Return to pan; cover with water, add salt, heat to boiling. Cook 10 to 15 minutes or until tender, drain and set aside. In a large saucepan, combine 1/2 cup chicken broth and butter. Place over medium heat until butter melts. Add carrots and thyme; cover, cook 5 minutes or until tender. Place in blender or food processor and puree. Return to pan, add flour, whisk until blended. Add remaining chicken broth, pepper, and nutmeg. Mix and heat to a simmer. Cook 2 to 3 min- utes, add onions and heat through. Makes about 8 servings. 20 oz. cream cheese 2 eggs 1/4 cup heavy cream 1 tsp vanilla 1 tbs lemon zest Preheat oven to 325°F. In a small saucepan, combine water, 1/2 cup sugar, fresh ginger, and lemon zest. Bring to a simmer, stirring until sug- ar is dissolved, then remove from heat. Set aside. In a bowl with an elec- tric mixer, beat cream cheese until smooth. Add eggs, cream and vanilla; beat until smooth. Strain ginger syrup through a fine mesh sieve set over a bowl. Add to cream cheese mixture and stir to smooth and creamy con- sistency. In a mixing bowl, combine gingersnap crumbs, chopped crystallized ginger, melted butter, and 1/4 cup sugar. Stir until well blended. Divide mixture into 4 mini-springform pans (4” size),or two 8” – 9” springform pans. With back of a spoon, spread mixture evenly and smoothly onto bottom of each pan. Divide cheese mixture among the 4 pans. Bake until filling is set, 15 – 18 minutes. Cool on racks to room tem- perature, then refrigerate at least 3 hours before serving. Garnish with mint leaves or nasturtium flowers. Makes 8 servings. The Vernonia Pioneer Mu- seum is open each Saturday and Sunday of the month from 1:00 to 4:00 p.m. Come in and see history. The museum is run by vol- unteers and can always use new members. Memberships are good for one year and the money stays at the museum. The Cedar Milers “Vernonia Classic” walking event on April 10 will use the museum as its starting check point. Volunteers are needed for that event. The next museum meeting will be Wednesday, April 14 at 7:00 p.m. at the museum. At- tending the meeting would be a good way to find out more about the museum and volun- teer opportunities. On April 24, SOLV clean-up day, volunteers will be busy at the museum, inside and out. For more infor- mation call Enid Parrow, 503- 429-8134. Church Directory V ERNONIA C OMMUNITY C HURCH F IRST B APTIST C HURCH Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 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. John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship Saturday, 6:00 p.m. G RACE R EFORMED B APTIST C HURCH CARROT CREAMED ONIONS 1 pkg. instant vanilla pudding 4 eggs 1/4 cup Galliano liqueur powdered sugar Preheat oven to 350°F. Mix all ingredients together and beat for 4 minutes. Pour batter into a well greased and slightly floured bundt pan. Bake at 350°F. for 40 – 45 minutes. Invert when cooled and dust with powdered sugar. butter to taste Wash and string the beans. Snap top and bottom off beans. Steam until tender. Add a bit of butter, salt and pepper. 3 pints pearl onions 1 tsp salt 1/4 tsp freshly ground pepper 1 tbs flour pinch of nutmeg HARVEY WALLBANGER CAKE Can be made a day or two before the dinner. Spring bringing more activity to Pioneer Museum D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-1919 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 & Kids , Thursday 7:00 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 . 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. 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. 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. V ERNONIA F OURSQUARE C HURCH 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School 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.