The independent. (Vernonia, Or.) 1986-current, June 03, 2004, Page Page 6, Image 6

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    Page 6
The INDEPENDENT, June 3, 2004
Food for Thought
Whether you’re starting the day with a nutritious breakfast, or
enjoying a leisurely weekend brunch, here are some recipes to
perk up your favorite breakfast ingredients.
HUEVOS RANCHEROS
4 corn tortillas
1 (16 oz.) can refried beans
8 eggs
sour cream
chopped green onions
vegetable oil
grated Monterey Jack cheese
1 lg avocado, sliced thin
sliced black olives
salsa
Fry tortillas in 1/4 inch of oil until crisp, not browned; drain on
paper towels and place on baking sheet. Heat beans. Fry eggs in
a small amount of hot oil. Spoon refried beans on top of each tor-
tilla, spreading evenly. Place two fried eggs on top of beans.
Sprinkle grated cheese over top of all, broil just until
cheese melts. Top with salsa, avocado
slices, sour cream, olives and geen onions.
Serve immediately.
Variation: Poach eggs in a rich, spicy
tomato sauce. Serve with hot corn tortillas and
beans or rice.
BAKED FRENCH TOAST CUBES
12 cups firm bread cubes
8 oz cream cheese, cubed
8 eggs
2-1/2 cups milk
6 tbs butter or margarine, melted 1/4 cup syrup (see Note)
Grease a 3 quart rectangular baking dish. Place half of the
bread cubes in the dish. Top with cream cheese cubes and re-
maining bread cubes.
Combine eggs, milk, melted margarine or butter, and maple
syrup in a blender container or mixing bowl. Process or beat with
a rotary beater until well combined. Pour egg mixture evenly over
bread and cheese. Using a spatula, lightly press layers down to
moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours.
Remove plastic wrap from baking dish. Bake, uncovered, at
325 degrees for 35 to 40 minutes or until center appears set and
the edges are lightly golden. Let stand about 10 minutes before
serving. Serve with syrup.
Note: Fruit syrup or maple syrup both work well, but serve with
same type syrup that is used in recipe. Serves 6-8.
MAKE AHEAD CREAM SCONES
1/2 cup sugar
3-3/4 cups bread flour
2 tbs baking powder
2 tsp salt
2 tbs grated orange zest
1 cup dried sweetened cranberries
2-1/2 cups heavy cream, chilled
cooking spray for greasing
egg wash (1 large egg whisked with 2 tsp heavy cream)
Combine sugar, flour, baking powder and salt in a stand mixer,
using paddle attachment on medium speed until well blended,
about 1 minute. Blend orange zest and cranberries into flour mix-
ture. Add cream and mix on medium speed until just combined.
Remove dough from mixer; pat into a 10-inch-diameter round
1/4-inch thick, and divide into 12 equal wedges. Wrap in plastic
and freeze until solid, at least 4 hours and up to 4 weeks.
Preheat oven to 350 degrees. Arrange frozen scones on lightly
greased baking sheet, brush with egg wash, and bake until gold-
en brown, 35 to 40 minutes. Let cool for a few minutes before
transferring to a wire rack. Cool completely before serving.
Note: These scones develop a wonderful texture if the dough
is frozen overnight. Freeze individual scones, then bake as many
as needed straight from the freezer.
POTATO & EGG SCRAMBLE
6 slices bacon
2 tbs onions, diced
salt and pepper to taste
1 cup cheddar cheese,
shredded
1/2 small green pepper, diced
2 potatoes, peeled, diced &
cooked
6 eggs, lighly beaten
Cut bacon into small pieces, fry until crisp. Remove with a slot-
ted spoon and drain on paper towels. Pour out all but 3 table-
spoons of grease or replace with 3 tablespoons of vegetable oil.
Heat oil, add green pepper, onion and potatoes; cook over medi-
um heat, stirring occasionally, until potatoes are golden. Combine
eggs, salt and pepper. Add bacon to cooked potatoes in the skil-
let. Pour eggs over top and scramble over low heat until almost
set. Stir in 1/2 cup cheese and continue cooking until set. Sprin-
kle remaining 1/2 cup cheese over top before
serving.
BACON & EGG QUICHE
1 (9 inch) pie shell
1/2 pound bacon
1/2 cup Monterey Jack cheese, grated
1/2 cup cheddar cheese, grated
4 eggs
1-1/2 cups half & half
salt and pepper to taste
Partially bake pie shell at 400° for 8 to 10 minutes. Fry
bacon until crisp; crumble into bottom of pie crust. Mix to-
gether cheeses and sprinkle over bacon. In a medium mix-
ing bowl, beat eggs. Stir in half & half, salt and pepper. Beat
together well. Pour egg mixture over cheese and bacon. Bake
at 325° for 50 to 60 minutes or until set.
The tough and
remarkable egg
Getting the best out of eggs
doesn’t require a profusion of
recipes, it’s appreciating the
structure of the egg itself. It is,
says George West, a Universi-
ty of California veterinarian,
“nature’s most perfect biologic
package.” Egg cartons say to
refrigerate eggs, but they don’t
need it, says West. The egg
evolved tough enough to re-
main viable in scorching heat,
and it emerges from a chicken
coated with a protective film
saturated with antibodies to
protect the egg.
If you get eggs from a
farmer, or backyard coop, don’t
wash them until just before us-
ing them; the coating will keep
protecting the eggs. In fact, the
vacuum effect of putting eggs
in and out of refrigerators is
probably stressful.
The shell is porous to allow
evaporation, but its weave re-
pels bacteria. The Irish butter
eggs, to stop evaporation and
to give the eggs a butter flavor.
Northern Italians go one better
and store white truffles in egg
baskets to help trap the aroma.
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.
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.
S T . A UGUSTINE (C ANTERBURY )
E PISCOPAL C HURCH
375 North St. (Vernonia Grange Hall)
Vernonia, 503 795-2173
Sunday Services 10:00 a.m.
V ERNONIA C HRISTIAN 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.
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
V ERNONIA F OURSQUARE C HURCH
N EHALEM V ALLEY B IBLE 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.
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.