Page 6
The INDEPENDENT, September 1, 2005
Food for Thought
Late summer is a wonderful time for fresh vegetables. It’s also
a time when a cold meal is still appreciated. Here are a few ideas
for fresh or canned, hot or cold dishes.
CARROT ZUCCHINI BREAD
As usual for this time of year, gardeners are rapidly being over-
whelmed by zucchini. Here is one way to enjoy the bounty.
1 cup unsweetened applesauce
2 eggs
3/4 cup zucchini, peeled & shredded
1/2 cup sugar
3/4 cup carrots, shredded
1-1/2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 cups flour
1 tbls baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup orange juice
Preheat oven to 350°F. Grease and flour two 8x4 inch loaf
pans. Combine applesauce, carrots, zucchini, sugar, eggs and
spices.
In another bowl, combine flour, baking powder, baking soda
and salt; add alternately with orange juice to carrot mixture. Pour
into pans and bake for 45 minutes or until bread tests done with a
wooden pick. Cool for ten minutes before removing from pans to
a wire rack to cool completely.
BASIL ZUCCHINI
Zucchini, as a side dish, blends well with herbs and garlic.
1 tsp olive oil
1 medium or three small zucchinis, thinly sliced
3 tbls chopped fresh basil
2 garlic cloves, minced
Salt and pepper to taste
Heat oil in a medium nonstick skillet. Stir fry zucchini til tender.
Add basil and garlic near end of cooking. Salt and pepper to taste.
Makes 2 servings.
GAZPACHO
Gazpacho, a chilled vegetable soup, is perfect for warm sum-
mer evenings.
3 tomatoes, chopped
2 cucumbers, peeled & chopped
1/2 red onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped 1 garlic clove, minced
1 tbls extra virgin olive oil
1 tbls lemon juice
4 cups vegetable cocktail juice
Garnish with garlic croutons and cold cooked shrimp
In a large glass bowl, combine all ingredients, except croutons
and shrimp, and mix gently. Cover and refrigerate for at least 4
hours to blend flavors. Serve chilled, topped with croutons or cold
cooked shrimp.
CURRIED CHICKEN SALAD
This delicious main dish salad uses mild curry powder, but it
can be adjusted to suit your taste.
1-1/2 lbs boneless skinless chicken breasts, cooked & chopped
into 1/2 inch pieces
1 cup chopped red onion
1 cup red seedless grapes, halved
3/4 cup firm-ripe mangoes, peeled, pitted, & chopped
1/2 cup salted roasted cashews, coarsely chopped
Dressing
1/2 cup mayonnaise
1/3 cup plain yogurt
5 tsp curry powder
1 tsp fresh lime juice
1 tsp honey
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
Combine chicken, onion, mango, grapes, and cashews in a
large bowl. In a separate bowl, whisk together mayonnaise, yo-
gurt, curry, lime juice, honey, ginger, salt, and pepper. Add to
chicken mixture,stirring gently to combine.
Cover and refrigerate for at least 1 hour before serving. Gar-
nish with fresh cilantro leaves (optional).
CHILI-SPICED BEAN SALAD
This hearty vegetarian salad will please even the meat lovers
in the family.
Salad
1 (16 oz can red kidney beans, drained and rinsed
1 (16 oz) can pinto beans, drained and rinsed
1 (16 oz) can chickpeas, drained and rinsed
1 (16 oz) can whole kernel corn, drained
1 stalk celery, thinly sliced
5 green onions, thinly sliced (including tops)
1/4 cup parsley, chopped
1 (4 oz) can diced green chiles
lettuce leaves
Dressing
3/4 cup salad oil
1/4 cup wine vinegar
1 garlic clove, minced
1 tsp salt
1 tsp chili powder
1 tsp dried oregano
1/4 tsp ground cumin
1 dash pepper
Combine all salad ingredients together, except the lettuce. In
separate bowl, combine all dressing ingredients, stirring well.
Pour dressing over salad, and mix lightly. Cover and refrigerate for
4 hours or overnight. Stir lightly before serving on lettuce leaves.
TUNA SALAD PRIMAVERA
Most salads are served cold; this one is an exception.
1/4 lb tiny shell pasta
1 red bell pepper, seeded and cut into thin strips
1 carrot, thinly sliced
2 scallions, thinly sliced
1/4 pound green peas, thawed if frozen
9 oz canned albacore tuna, packed in water, drained and flaked
1/2 cup fat-free italian dressing
pepper
Cook pasta in boiling water about 8 minutes or until done. Drain
and rinse under cold running water. Combine pasta with remain-
ing ingredients and pepper to taste in a bowl. Toss and serve.
Makes 4 servings.
Big and/or strange
vegetable contest
Bring the biggest and odd-
est veggies from your garden
Friday, September 9, 6-7:00
p.m., to The Gallery at Colum-
bia Center, 375 S. 18th Street,
St Helen. Prizes and refresh-
ments!
For more information call
Jan Rentenaar, 503-
397-7873.
Amateur Exhibition
From page 1
ly’s Dollys, Vernonia Inn, Farm-
woman’s Nursery, Clever
Cricket, Old Sawmill Eatery,
Jeanette’s Collectables, Crea-
tures, Country Kitchen, Black
Bear Coffee Company, Ver-
nonia True Value, Breaktime,
Serenity Garden Herbals, Ver-
nonia Library, Seams Sew
Easy, Kala Cota Preschool,
Just Janie’s, The INDEPEN-
DENT, Buckhorn Family Res-
taurant, Paula’s Projects,
Leonetti’s, Vernonia Realty &
Insurance Center, or Vernonia
Sentry Market.
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.