Page 6
The INDEPENDENT, May 6, 2004
Vernonia Pride
walking tour
Food for Thought
Yes, we know Cinco de Mayo was yesterday, but the diversity
of Mexican cooking is too rarely looked at, so it seems like a good
time to present some recipes other than burritos, tacos and fajitas.
SOPA de POLLO
1 (16 oz.) can stewed, sliced
tomatoes
4 cups water
1 cup thinly sliced onion
1 cup thinly sliced celery
1 (10 oz.) pkg frozen corn
1 tsp whole cumin seeds
6 tbs shredded sharp cheese
(optional)
1 (10 oz.) can condensed chicken
broth, fat skimmed off
1 red or green pepper, seeded
and diced
2 tbs raisins
1 tsp chile powder
1/4 tsp oregano
2 cups diced cooked white meat
chicken or turkey
Combine ingredients, except corn and cheese. Simmer 15
minutes. Add corn and simmer till heated through. Sprinkle with
cheese.
Makes 6 servings.
CARNÉ ASADA
1 pound beef flank steak
1 tsp chile powder
1 tbs dried oregano
salt & pepper to taste
1/2 cup lime or lemon juice
1 tsp dried garlic (or 4 fresh
garlic cloves, chopped)
Combine ingredients in plastic bag in bowl (for drips), refriger-
ate 24 to 48 hours. Place 4-5 inches under broiler and broil about
5 minutes per side. Slice very thinly against grain.
Makes 4 servings.
ENCHILADAS DE MOLÉ
1 dozen corn tortillas
Oil for frying, 1/4” deep
3-1/2 cups chicken broth
Oil for frying, 1/4” deep
1 jar (8 oz. prepared molé
poblano paste (NOTE)
For sauce, pour the oil that has separated from the jar into a
skillet. Heat oil, add paste and fry 2-3 minutes over medium heat.
Slowly add broth, stirring constantly. Bring to boil, then reduce to
simmer. Keep warm.
Chicken Filling
1 3-lb chicken
1 onion, chopped
1 tsp salt
3/4 molé sauce
1/2 lb Monterey Jack cheese,
1/4 lb grated & 1/4 lb sliced
2 tbs oil
2 cloves garlic, crushed
1/2 cup sour cream
1/4 cup cilantro leaves, slightly
chopped
12 corn tortillas
Disjoint chicken, cover with cold water. Bring to a boil, cover
and simmer 1-1/2 hours. Cool to handle easily. Skin, bone and
chunk. Remove fat from broth and save broth.
In skillet heat oil, sauté onion and garlic till transparent. Add
chicken, salt and molé. Reduce heat to simmer. Add sour cream
and cilantro.
Lightly fry each tortilla in 1/4 inch hot oil. Dip into warm molé
sauce. Fill with slices of cheese and about 2 tbs chicken filling.
Roll and place in overproof pan. Sprinkle with grated cheese,
tightly cover pan with foil; bake at 350° for 15 minutes.
Makes 12 servings.
NOTE: Molé sauce may be bought in most grocery stores.
BUÑUELOS
4 cups flour
1 tsp baking powder
1/3 cup margarine
1 cup milk
sugar mixture: 1/2 cup sugar &
Stir dry ingredients together, set aside. Melt margarine. In a
large bowl, beat eggs, then mix in milk. Gradually stir in dry ingre-
dients. When thoroughly mixed, add melted margarine and, with
hands, work margarine into dough.
Turn onto a lightly floured board and knead gently until smooth
and elastic. Divide dough and roll into 30 to 50 balls. With a rolling
pin, roll each ball into a thin circle.
Fry in hot oil (400° to 425°). Turn to brown on both sides, Drain
on paper towels. Sprinkle with sugar mixture. Best served still
warm.
Dough may be refrigerated up to 2 days, tightly
covered, and then rolled as needed. This recipe
also may be cut in half.
Makes 30 to 50.
LICUADO DE PAPAYA Y NARANJA
1 ripe papaya
1 cup orange juice
1 tsp lemon juice
Peel and seed the papaya and cut into
chunks. Liquify with the orange and lemon
juice in a blender. Chill and serve. No sugar
should be needed unless the orange lacks the
usual sweetness.
Makes about 2 cups.
1/2 cucumber, thinly sliced
1 small onion, thinly sliced
1/4 cup olive or other salad oil
1/3 cup wine vinegar
Lettuce
Mix the sliced vegetables and oranges. Top with a dressing
made from the oil, vinegar, and salt. Serve as a salad on lettuce.
Makes 4-6 servings.
The walking tour of historical
Vernonia buildings is now com-
plete, books are printed and
plaques are up. Vernonia Pride
has worked on the project for
over a year, gathering informa-
tion from people’s memories,
old pictures and old records.
In addition to the many peo-
ple who provided information,
others helped in vital ways:
Don Webb, Larry Bernardi, Ran-
dy Aultman and Dale Webb
mounted the plaques that Dan
and Heidi Brown helped pre-
pare. Engraving was done by
Specialized Engraving.
Many hours were spent at
the city library, accessing old
newspapers and using the
meeting room. Carol Sawyer,
Isabelle McDaniel and Audeen
Wagner combined their skills to
edit the tour book and busi-
nesses allowed the plaques to
be mounted on their buildings.
Books for the tour, which
starts at Triple S Saw Shop on
Rose Avenue, are available for
$3 each at City Hall, Chamber
of Commerce or Vernonia Sen-
try Market.
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
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.
ENSALADA DE JICAMA Y NARANJAS
1 small (1/2 lb.) jicama,
peeled and diced
2 or 3 oranges, peeled and
sliced thin
1/2 tsp salt
1 tsp salt
2 tbs sugar
2 eggs
oil for frying, at least 1 inch deep
2 tsp cinnamon
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.