Page 6 The INDEPENDENT, April 6, 2006 Food for Thought This is a transitional time of year, when Winter hasn’t complete- ly gone and Spring is not quite here. So here are a few transition- al recipes — some ingredients are fresh and some are frozen or canned — but all of them are delicious. BAKED FISH VERACRUZ Firm white fish go remarkably well with spicy additions. 4 5-6 oz fish fillets (snapper, cod or halibut) 1/4 cup olive oil 2 yellow onions, sliced 4 garlic cloves, minced 2 tsp dried oregano 2 tsp chile powder Pinch ground cinnamon 1-2 large jalapeños, seeded 6 fresh plum tomatoes, chopped and finely chopped 1 lemon or lime zest, grated 2 tbls fresh lemon juice Salt and ground pepper 3 tbls parsley, chopped 1/4 cup green olives Preheat oven to 400 degrees. Lightly oil a baking dish which will fit fillets in a single layer. Let them come to room temperature. In a large sauté pan, warm the olive oil. Sauté the onions until translucent. Add garlic, oregano, chile powder, cinnamon, jala- peños, tomatoes, citrus zest and juice. Simmer for about 5 min- utes. Taste and adjust seasoning. Sprinkle the fish with salt and pepper and spread the sauce evenly over the top. Bake until the fish is opaque (about 15 minutes). Serve sprinkled with parsley and garnished with olives. Makes 4 servings. BLACK SKILLET BEEF WITH GREENS AND RED POTATOES An unusual, but very tasty use of ground beef. 1 lb ground beef 1 tbls paprika 1/2 tsp chili powder 1/4 tsp black pepper 1/8 tsp dry mustard 2 cups beef broth 2 lg carrots, peeled, cut into thin 2-1/2 inch strips Nonstick spray coating 8 red-skinned potatoes, halved 1-1/2 tsp oregano 1/4 tsp garlic powder 1/8 tsp red pepper 3 cups onion, finely chopped 2 lg garlic cloves, minced 2 bunches mustard, kale, or turnip greens, coarsely torn, stems removed Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick and 3 inches wide. Combine paprika, oregano, chili powder, garlic pow- der, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture. Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat. Cook meat, stirring for 5 minutes. Add potatoes, onion, broth, and garlic. Cook covered, over medium heat, for 20 minutes. Stir in carrots, lay greens over top, and cover. Cook until car- rots are tender, about 15 min- utes. Serve in large serving bowl, with crusty bread for dunk- ing. Makes 6 servings. ROASTED BRUSSELS SPROUTS If you’ve never tried Brussels sprouts prepared this way, you have a treat in store. 1 lb frozen Brussels sprouts 2 cloves garlic, peeled and crushed 1 tsp olive oil 1/4 tsp salt 1/4 tsp pepper Two 3-inch sprigs rosemary or 1/2 tsp dried rosemary, minced Preheat oven to 350 degrees. Combine oil, garlic, salt, and pepper. Toss with the brussels sprouts and stir to coat with the mixture. Place sprouts in a baking dish in a single layer. Top with rosemary and roast 20 minutes or until tender. Makes 4 servings. TUNA SALAD PRIMAVERA Colorful, tasty and nutritious, this is a main dish salad that can be made the day before you plan to serve it. 1/4 lb tiny shell pasta 1 red bell pepper, seeded, and cut into thin strips 9 oz canned albacore tuna, drained and flaked 1 carrot, thinly sliced 1/4 lb green peas, thawed 2 scallions, thinly sliced 1/2 cup Italian dressing 1/2 tsp pepper Cook pasta in boiling water about 8 minutes, or until done. Drain and rinse under cold running water. Combine all ingredients in a bowl. Toss and serve. Makes 4 servings. PASTA AND BEAN SALAD Here is another quick and easy, make-ahead salad. 1 - 15 oz can kidney beans, drained 2 cups cooked, rotini type pasta 1 cup chopped red and green pepper, celery, onion 1 tbls dried parsley 3 tbls freshly grated parmesan cheese 1/4 cup salad dressing of your choice Toss all ingredients together with dressing. Makes 4 servings. MIXED FRUIT SHORTCAKE Kiwi fruit and strawberries are available now to mix with canned or frozen fruits for an out-of-season shortcake. 4 1 1 1 2 slices angel food or sponge cake cup kiwi fruit, peeled, diced 1 cup sliced strawberries cup blueberries, fresh, frozen or canned cup fresh or canned-in-juice peaches tbls sugar 2 tbls chopped mint Combine kiwi fruit, strawberries, blueberries, peaches and sugar. Let sit for 30 minutes. Place a cake slice on each of 4 plates and di- vide the fruit topping among them. Top with chopped mint. Makes 4 servings. Family Movie Night at Community Church The award winning Billy Graham movie, “The Ride” will be shown Friday, April 7, at 7:00 p.m. during Family Movie Night at the Vernonia Commu- nity Church. The movie is free. Popcorn and soda will be available for purchase. Everyone is wel- come to come watch. The church is located at 957 State Avenue, Vernonia. Call 503-429-6790 with questions. Mass schedules for Holy Week St. Mary’s Catholic Church in Vernonia will hold masses on the following schedule dur- ing Holy Week: Palm Sunday at noon; Holy Thursday at 7:00 p.m.; Good Friday at 7:00 p.m., and Easter Sunday at 10:00 a.m. St. Mary’s is located at 960 Missouri Av- enue, Vernon- ia. For more in- formation, call 503- 4 2 9 - 8841. Church Directory V ERNONIA C OMMUNITY C HURCH S T . M ARY ' S C ATHOLIC 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. Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.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. V ERNONIA F OURSQUARE C HURCH N EHALEM V ALLEY B IBLE C HURCH Carl Pense, Pastor 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School 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. 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 Sunday Evening Service 6:00 p.m. Wednesday Bible Study 7:00 p.m. (in the parsonage) 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. 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. 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.