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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