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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.