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The INDEPENDENT, August 4, 2005
Food for Thought
When the temperature climbs, nothing is more welcome than a
variety of salads. Food for Thought focuses on salads this month.
GREEK PASTA SALAD
8 oz rotini pasta
1/2 cup olive oil
1/2 cup red wine vinegar
1-1/2 tsp garlic powder
1-1/2 tsp dried basil leaves
1-1/2 tsp dried oregano
3 cups sliced mushrooms
15 halved cherry tomatoes
3/4 cup crumbled feta cheese 1/2 cup chopped green onions
1 (4 oz) can chopped black olives
Bring a large pot of water, salted if preferred, to a boil. Add rotini
and cook for 8 to 10 minutes, until al dente; drain.
Combine all ingredients, cover and chill for at least two hours.
Serve cold.
Makes 10 servings.
ITALIAN BREAD SALAD
1/4 cup pine nuts
1 tsp Dijon mustard
1/4 tsp pepper
8 oz day-old crusty French or
Italian bread, cut into 1”
cubes
1/2 cup thin sliced red onion
Heat dry skillet over medium heat. Add pine nuts, cook, stirring,
until lightly browned, about 4 minutes. Remove from skillet, re-
serve.
In a bowl combine vinegar, mustard, salt and pepper. Whisk in
oil. Combine remaining ingredients and pine nuts. Add dressing,
toss to combine.
CHICKEN PASTA SALAD
PEAR SALAD
2 boneless, skinless chicken
breast halves
3/4 cup steak sauce
1 (12 oz) pkg fusilli pasta
2 cubes chicken bouillon
1 sweet onion, diced
2 avocados, peeled, pitted
and diced
1 cup halved cherry tomatoes
1 cup ranch-style salad dressing
1 (29 oz) can pears, undrained
1 (4 serving) box lime flavored gelatin
1 (3 oz) pkg cream cheese, softened
3/4 cup whipping cream
Drain juice from pears into a small saucepan. Dissolve gel-
atin in boiling juice. Chill until partially set. Mash pears and cream
cheese. Combine gelatin and pear-cheese mixture. Whip cream
until stiff. Fold into mixture. Pour into mold or serving dish. Chill
until ready to serve. Serve on lettuce cups.
Makes 6 to 8 servings.
YOGURT FRUIT SALAD
2 tbs honey
1 cup plain yogurt
1/2 cup raisins
1tbs orange juice
2 cups shredded carrots
1 (16 oz) carton frozen whipped
topping
In a large bowl, combine honey, orange juice, and yogurt.
Blend well. Add carrots, raisins, and whipped topping, mixing un-
til carrots and raisins are well coated. Chill before serving.
Makes 6 to 8 servings.
NIPPY CUCUMBERS
2 medium cucumbers
1 tsp coarse salt
1 tbs lime juice
1/2 tsp chili powder
Cut cucumbers lengthwise into quarters. Cut quarters into 2
inch pieces. Place in single layer on serving plate. Drizzle with
lime juice. Sprinkle with salt and chili powder.
Makes 30 slices.
RANCH TUNA COBB SALAD
2
1
1
2
cups torn green leaf lettuce 1 med. tomato, chopped
(6 oz) can tuna, drained
1 ripe avocado, diced
hard-cooked egg, chopped
2 tbs chopped green onion
slices bacon, cooked crisp and
crumbled
1/3 cup ranch dressing
On two dinner
plates, layer all in-
gredients except dress-
ing. Top with dressing.
Makes 2 servings.
1/4 cup red wine vinegar
1/2 tsp salt
1/2 cup olive oil, preferably extra
virgin
2 tomatoes, cut into wedges
2 cups arugula leaves
1/4 cup fresh basil, thin sliced
Marinate chicken in steak sauce for 15 to 60 minutes, while
preheating outdoor grill to high heat. Grill chicken until no longer
pink and juices run clear. Remove from grill, chop into bite-size
pieces.
Add bouillon cubes and pasta to a large pot of boiling water.
Cook pasta until al dente. Drain and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and
tomatoes. Mix in salad dressing, cover and refrigerate until chilled.
Getting your day
under control
Anyone who’s spent pre-
cious minutes searching for car
keys, a ringing cell phone, or
missing TV remote control
knows how frustrating it can
be! Participants in a recent poll
said that not having enough
time is the main reason for not
getting organized.
The irony is that those who
take time to get organized
spend less time searching for
lost belongings. Try these tips
to transform a chaotic environ-
ment into a clutter-free one:
To start, set aside an aver-
age of three-to-six hours per
closet or one-and-a-half days
per room. Begin by throwing
away as much not-needed stuff
as possible. Donate no-longer-
worn clothes and no-longer-
used household items to chari-
ty or have a garage sale.
Recycle newspapers older
than a week and magazines
older than three months. Dis-
card expired coupons and war-
ranties, invalid insurance poli-
cies, old grocery receipts and
clippings that haven’t been
used.
Get in the habit of sorting
mail daily over the trash can or
recycle bin to eliminate as
much as possible. Consider
having your name removed
from mailing lists to reduce the
amount of junk mail you re-
ceive.
Church Directory
S T . A UGUSTINE (C ANTERBURY )
E PISCOPAL C HURCH
C HURCH OF J ESUS C HRIST
OF L ATTER D AY S AINTS
375 North St. (Vernonia Grange Hall)
Vernonia, 503 705-2173
Please call for service schedule.
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.
V ERNONIA C OMMUNITY 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.
V ERNONIA C HRISTIAN C HURCH
Sam Hough, Evangelist
410 North Street
Vernonia, 503 429-6522
Sunday School 9:45 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 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.
F IRST B APTIST C HURCH
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.
N EHALEM V ALLEY B IBLE C HURCH
Gary Taylor, Pastor
Grant & North Streets
Vernonia, 503 429-5378
Sunday School 10:00 a.m.
Morning Worship 11:00 a.m.
Nursery available
Wednesday Service 7:00 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
A SSEMBLY OF G OD
662 Jefferson Ave., Vernonia,
503 556-1961 for Information
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
S EVENTH D AY A DVENTIST
John Aitken II, Pastor, 396-1856
2nd Ave. and Nehalem St.
Vernonia, 503 429-8301
Morning Worship, 9:15 a.m.
Bible Study 10:30 a.m.