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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Jan. 4, 2007)
Page 6 The INDEPENDENT, January 4, 2007 Food for Thought Winter’s chill calls for soups and casseroles. If your schedule is hectic, slow cooking is the way to go because most recipes can be prepared at night, then put in the slow cooker the next morn- ing. Because most soups and stews taste better the second day, you can actually make many of them a day in advance. SLOW-COOKED VEGETABLE BEEF SOUP 1 lb. bottom round steak, cut into 1/2” cubes 1 14.5-oz. can diced tomatoes, undrained 3 cups water 2 med. potatoes, peeled, cubed 2 med. onions, diced 3 celery ribs, sliced 2 carrots, sliced 3 beef bouillon cubes 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp pepper 1-1/2 cups frozen mixed vegetables In a slow cooker, combine all ingredients except frozen vegeta- bles. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender. EASY CORN CHOWDER 2 cups peeled, diced potatoes 1/2 cup red onion, chopped 1 15-oz. can whole kernel corn 1/8 tsp cayenne pepper 1/2 cup celery, diced 1 11-oz. can creamed corn 1 12-oz. can evaporated milk 1/4 tsp salt Place potatoes, celery and onion, with water to cover, in a large pot over medium heat. Bring to a boil, then reduce heat and sim- mer 20 minutes, until potatoes are tender. Drain. Return vegetables to pot and add creamed corn, corn, evapo- rated milk, cayenne and salt. Simmer 20 minutes over low heat. SLOW-COOKED CHILI 2 2 2 1 1 2 1 lbs. ground beef 16-oz cans kidney beans, rinsed and drained 14.5-oz. cans diced tomatoes, undrained 8-oz. can tomato sauce 2 med. onions, chopped green pepper, chopped 2 cloves garlic, minced tbs chili powder 2 tsp salt tsp pepper Shredded cheddar cheese In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Gar- nish individual servings with cheese if desired. SLOW-COOKED NO-FUSS CHICKEN 2/3 cup all-purpose flour 1 tsp dried basil 1 (2-3 pound) chicken cut up 2 cups chicken broth 1 tsp dried sage 1 tsp seasoned salt 1/4 cup butter or margarine In a shallow bowl, combine flour, sage, basil and seasoned salt; coat chicken. Reserve remaining flour mixture. In a large skillet, melt butter; brown chicken on all sides. Transfer to a slow cooker. Add 1/4 cup reserved flour mixture to the skillet (discarding the rest); stir until smooth. When mixture begins to bubble, stir in chicken broth and bring to a boil; boil for 1 minute. Pour over chicken. Cover and cook on high for 2 to 2-1/2 hours or until chick- en juices run clear. SCALLOPED CORN AND BROCCOLI This isn’t a slow cooker recipe, but it’s easy to prepare and makes a great side dish. 1 15-oz. can creamed corn 2 eggs, beaten 2 tbs white sugar 2 tbs all-purpose flour 1 tsp salt 1/2 cup shredded mild Cheddar cheese 1/2 10-oz. package frozen chopped broccoli Workshop helps improve your handwriting Preheat oven to 350 degrees F. Mix together the corn, eggs, sugar, flour and salt. Add cheese and broccoli, mix well and pour into a 2 quart casserole dish. Bake for 1 hour. SLOW COOKED BLACK BEAN SOUP 2 2 1 1 1 4 1 15-oz. cans black beans, drained and rinsed 4.5-oz. cans chopped green chiles 14.5-oz. can Mexican Stewed tomatoes, undrained 14.5-oz. can diced tomatoes, undrained 11-oz. can whole kernel corn, drained green onions, sliced 2 to 3 tbs chili powder tsp. ground cumin 1/2 tsp. dried minced garlic Combine all ingredients in a slow cooker. Cover and cook on high 5 to 6 hours. WINTER STEW DELIGHT 1 sm. head cabbage, chopped 4 med. onions, diced 4 med. potatoes, diced 1 28-oz. can diced tomatoes 1 lb. carrots, peeled and sliced 2 lbs. Italian sausage, fried 4 cups beef or chicken broth and drained 1 cup tomato juice 1 15-oz. can beans (kidney, black, or pinto) salt to taste Preheat oven to 350 degrees F. Combine all ingredients in a large, oven-proof stew pot. Cover and bake 1-1/2 to 2 hours until tender, stirring occasionally. If necessary, add more broth or tomato juice. This is great with homemade bread or biscuits. Want to improve your hand- writing? Learn how at a free handwriting improvement workshop on Saturday, Janu- ary 20, from 10:00 a.m. to 1:00 p.m. at Portland State Univer- sity, Smith Memorial Student Union, 1825 SW Broadway, Ballroom, Room 355. Handwriting experts and au- thors, Barbara Getty and Inga Dubay, are celebrating Nation- al Handwriting Day this year by hosting this workshop. RSVP is requested to assess seating requirements. Workshop mate- rials will be provided. Children accompanied by parents are welcome. Books will be avail- able at discounted rates. If un- able to attend, call for a free brochure of handwriting materi- als and a desk strip. To sign up or get more infor- mation, call 503-725-4891 or email press@pdx.edu. Church Directory 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. 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. S T . M ARY ' S C ATHOLIC C HURCH A SSEMBLY OF G OD Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m V ERNONIA F OURSQUARE C HURCH Carl Pense, Pastor 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School F IRST B APTIST C HURCH 359 “A” Street, Vernonia 503 429-5190 Sunday School 9:45 a.m. Sunday Worship Service 11:00 a.m. Wednesday Prayer Meeting 7:00 p.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. 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 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.