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The INDEPENDENT, December 1, 2005
Food for Thought
If you’re tired of recipes featuring rich holiday specialties, here
are a few alternatives for good meals without a lot of excess fat
calories.
PUEBLO CORN PIE
This layered casserole is adapted from a Native American
recipe. Fresh, frozen or canned vegetables may be used, depend-
ing on availability.
2 tbs olive oil
1 large onion, chopped
2 cloves garlic, minced
1 med. green or red bell pepper,
1-1/2 cups cooked corn
diced
2-1/4 cups cooked pinto beans 2 cups chopped ripe tomatoes
2 tsp chile powder, or to taste
or canned tomatoes, drained
1 tsp dried oregano
1⁄2 tsp ground cumin
salt to taste
Bottom and Top:
5 cups water
1⁄2 tsp salt
1-1/4 cups cornmeal
1 cup cheddar cheese, grated (optional)
Heat oil in a large skillet. Add onion and sauté until it is translu-
cent. Add garlic and bell pepper and continue to sauté until the
onion is golden brown. Add corn, pinto beans, tomatoes, and sea-
sonings. Stir well and simmer for 10 to 15 minutes. Season to
taste with salt. Remove from the heat.
Bring water to a rolling boil in a heavy saucepan or double boil-
er. Slowly pour cornmeal into the water in a thin, steady stream,
stirring continuously to avoid lumping. Add salt and cook over very
low heat, covered, for 20 minutes, stirring occasionally.
Preheat oven to 375 degrees. Oil a shallow, 1-1/2-
quart baking dish and line the bottom with half of
the cooked cornmeal. Pour over it the skillet mixture
and sprinkle with the optional grated cheese. Top
with the remaining cornmeal, patting it in smoothly.
Bake for 45 to 50 minutes, or until the cornmeal is golden brown
and crusty. Let stand for 10 minutes; cut into squares to serve.
Makes 6 to 8 servings
SWEET POTATO BISCUITS
Delightfully moist and slightly sweet, these biscuits are an
American classic. Serve them hot with the soup that follows.
1-1/4 cups whole wheat pastry flour
1⁄2 cup unbleached white flour 2 tsp baking powder
1/2 tsp salt
3 tbs butter or margarine
1/3 cup apple juice
1 cup well-mashed, cooked
3 tbs honey or other sweetener sweet potato or yam
1/2 cup finely chopped walnuts
or pecans
Preheat oven to 425 degrees. In a
mixing bowl, sift together the flours, bak-
ing powder and salt. Work the butter in with a pastry blender or the
tines of a fork, until the mixture resembles a coarse meal. Add ap-
ple juice, sweet potato, honey and nuts, and mix them until they
form a soft dough.
Turn dough out onto a well-floured board and knead in just
enough extra flour to make the dough lose its stickiness.
With floured hands, divide the dough into 16 equal parts.
Shape into small balls and arrange on a lightly oiled cookie sheet,
patting them down a bit to flatten. Bake for 12 to 15 minutes, or
until a toothpick inserted into the center of one tests clean.
Serve hot.
JICAMA COLESLAW WITH CITRUS DRESSING
Jicama, with its sweet flavor and crunchy texture, has become
an increasingly popular vegetable. If you are unfamiliar with jica-
ma, try this refreshing version of coleslaw.
3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, matchstick-cut jicama
1 bunch green onions, thinly sliced
Dressing
1/2 cup mayonnaise
2 tsp prepared
1 tsp honey (or sweetener)
mustard
Juice of 1/2 orange
Juice of 1/2 lime
Freshly ground pepper to taste
Combine the cabbages, jicama matchsticks, and onions in a
bowl and toss together. Combine the dressing ingredients in a
small bowl, stir until well blended. Pour over vegetables and toss
well. Cover and refrigerate until needed.
Makes 8 to 10 servings.
PEAR AND APPLE CRUMBLE
Don’t have time to make pie? Crumbles and crisps are a fine
alternative, especially served warm.
4 medium bosc pears, cored and thinly sliced
3 Granny Smith apples, peeled, cored, and thinly sliced
2 tbs light brown sugar
1/3 cup finely chopped
almonds
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbs rum or rum flavoring
1 tsp vanilla extract
Topping:
2-1/2 tbs butter or margarine, melted
1⁄2 cup whole wheat pastry flour
2 tbs light brown sugar
1⁄2 cup oat bran
1/4 tsp cinnamon
Preheat oven to 350 degrees. In a mixing bowl, combine the
pears, apples, sugar, almonds, spices and flavorings; stir togeth-
er until evenly coated. Pour into a lightly oiled 9 x 13-inch baking
pan. In a small bowl, combine the melted butter with the remain-
ing topping ingredients and toss to coat. Sprinkle evenly over the
fruit mixture. Bake for 40 to 45 minutes, or until the fruits are soft
and the topping is golden.
Serve warm with whipped cream, ice cream or low fat non-dairy
substitutes. May also be served cold.
Makes 8 servings
FBI warning of
e-mail scheme
pretending to
be from Bureau
The FBI warned the public,
November 21, of an on-going
mass e-mail scheme where
computer users receive unso-
licited e-mails purportedly sent
by the FBI.
The scam e-mails tell the re-
cipients that their Internet use
has been monitored by the FBI
and that they have accessed il-
legal web sites. The e-mails
then direct recipients to open
an attachment and answer
questions.
These e-mails were not from
the FBI, which does not send
unsolicited e-mails to the pub-
lic in this manner. If you receive
an e-mail of this sort, the FBI
recommends that you do not
open the attachment; delete it
immediately.
Opening e-mail attachments
from an unknown sender is
risky because they frequently
contain viruses that can infect
your computer. The FBI strong-
ly encourages computer users
not to open such attachments.
l
E-Mai g
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Warni
Church Directory
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.
C HURCH OF J ESUS C HRIST
OF L ATTER D AY S AINTS
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 HRISTIAN C HURCH
S T . M ARY ' S C ATHOLIC 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.
Pastoral Associate Juanita Dennis
960 Missouri Avenue
Vernonia, 503 429-8841
Mass Schedule
Sunday 12:00 Noon
Religious Education
Sunday 10:30 a.m.
A SSEMBLY OF G OD
David Jenkins, Pastor
662 Jefferson Ave., Vernonia,
503 816-1989
Sunday School 9:45 a.m.
Morning Worship 11:00 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
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.
S T . A UGUSTINE (C ANTERBURY )
E PISCOPAL C HURCH
375 North St. (Vernonia Grange Hall)
Vernonia, 503 705-2173
Please call for service schedule.