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.