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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 1, 2004)
Page 6 The INDEPENDENT, July 1, 2004 Food for Thought Summer’s warm days and balmy evenings provide perfect weather for delectable, mouth-watering barbecue! Here are a few recipes you can use to get your family all sitting down at the same time. SESAME CHICKEN 2 pounds chicken thighs 2 tbs sesame seed 11 tsp grated gingerroot 1/4 tsp salt 1/4 cup minced scallion 1-1/2 tsp sesame oil 1 clove garlic, minced 1/4 tsp ground red pepper Prepare grill or charcoal for indirect/medium heat. Remove skin from chicken, rinse chicken and pat dry. In a medium mixing bowl combine the rest of the ingredients. Pat this mix- ture onto chicken thighs. Place chicken, bone side down, in center of the grill. Grill 50 to 60 minutes or ‘til chicken is ten- der and juices run clear. Makes 6 servings. KANSAS CITY-STYLE RIBS 6 pounds spareribs 1 cup apple cider 2 bay leaves sauce 1 tbs salt 2 tbs garlic powder 3 cups wood chips 1 cup cider vinegar 4 cloves garlic, minced 3 tbs Tabasco or similar 2 tbs chili powder 3 cups BBQ sauce In shallow, non-reactive pan large enough to hold ribs, mix together the cider vinegar, cider, garlic, bay leaves, Tabasco, and 1 tbs salt. Put ribs in, turn to coat, cover, and refrigerate for 8 to 16 hours, turning once during this time. Two hours before grilling, remove ribs, pat dry. Discard mari- nade. Combine chili powder, garlic powder, remaining salt and sprinkle over ribs, cover and refrigerate about 1-1/2 hours. Remove and let sit at room temperature for 30 minutes. Soak wood chips for at least 30 minutes in cold water. Prepare charcoal or gas grill for indirect low heat. Drain wood chips and add 1 cup to the grill. Grill ribs, covered, for 2-3/4 hours, turning once. Baste ribs with BBQ sauce at least twice during cooking. Continue grilling until done, about 3 to 4 hours. GRILLED BREAD SALAD 6 med. ripe tomatoes (2 lbs) stemmed and chopped coarse salt, such as kosher 3/4 cup extra-virgin olive oil 1/2 cup chopped basil leaves 2 cloves garlic, peeled and halved 1 med. red onion, thinly sliced 3 tbs balsamic vinegar freshly ground pepper 1 (1 lb) loaf day-old crusty bread, cut into 1-inch slices Prepare charcoal fire or gas grill for cooking over high heat. Combine the tomatoes, onion, vinegar, salt and pepper in a large bowl. Drizzle with 1/4 cup of the oil. Using a pastry brush, coat both sides of each slice of bread with oil, using about 1/4 cup total. Grill the bread for 1 to 2 minutes on each side, until well toasted. Rub both sides of each toasted slice with the cut side of a garlic clove. Cut each slice of bread into bite-sized cubes. Discard the garlic. Toss the bread cubes with the tomato mixture and the basil and drizzle with remaining oil. Serve immediately. Makes 6 servings. SQUASH AND PEPPER KABOBS 1 small green pepper, cut into 1-inch pieces 1 small zucchini, sliced 1/2- inch thick 1/2 cup Italian salad dressing 1 small red pepper, cut into 1- inch pieces 1 small yellow squash, cut into 1- inch pieces Place all vegetables in plastic bag set into a shallow dish. Pour Italian dressing over vegetables. Close bag, marinate at room temperature 30 to 60 minutes, turning bag occasionally. Drain, reserving dressing. On 12-inch skewers, alternately thread green pepper, red pepper, zucchini, yellow squash, leaving space between pieces. Place kabobs on grill. Grill 10 to 12 minutes or ‘til tender, turn- ing once halfway through grilling time and brushing occasionally with reserved dressing. Makes 4 servings. GRILLED BANANAS 8 tbs (1 stick) unsalted butter, 1/4 cup honey melted 3 tbs freshly squeezed lime juice pinch of ground cinnamon 3 pounds bananas Stir together butter, honey, lime juice, and cinnamon to form glaze. Peel the bananas, slice each in half crosswise and lengthwise. Using a pastry brush, coat banana pieces with glaze. Grill over direct medium heat for 6 to 8 minutes, turning gently, until light brown. FLAVOR TIPS: Wood chips and herbs can be used to add special flavor to barbecued foods. Whether you use commercial mesquite or hickory chips, or fruitwood such as apple and cherry twigs from your yard, wood should be soaked in water for 30-60 minutes before adding to the barbecue. This allows them to burn more slowly and release their full aroma. Fresh herbs such as rosemary, lavender, thyme, sage, oregano and fennel may be laid on top of the hot coals to scent the smoke, or on top of the food as it cooks. Pets may require special handling during fireworks Around the Fourth of July the rockets’ red glare can be fun for you, but not for your pet. The loud booms and bright, flashing fireworks scare many pets, especially dogs. To help your pets, keep them safely indoors during neighborhood fireworks parties and displays. Confine them in a closed room without windows and with a secure door. Turn on a radio or television to mask the noises and distract the pet’s attention from the pops and bangs of rockets and fire- crackers. Frightened dogs often run, sometimes become disorient- ed and can end up miles from home. If your dog is easily agi- tated, make sure someone stays with him. Also, check with your pet’s veterinarian about medication during the fireworks season. Finally, make sure your pets wear licenses and identification tags so they can be returned to you if they become lost. 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 9:00 a.m. Morning Worship 9:45 a.m. *B.L.A.S.T. w/Nursery 10:00 a.m. *Bible Learning and Scripture Training 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. Sam Hough, 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 Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School S EVENTH D AY A DVENTIST 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. N EHALEM V ALLEY B IBLE C HURCH 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. C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS
