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.