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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (March 1, 2007)
Page 6 The INDEPENDENT, March 1, 2007 Food for Thought We tend to concentrate on the main dish when we think about a menu for din- ner but, no matter how good the entreé may be, side dishes are equally important for a satisfactory meal. Here are a few ideas for side dishes to accompany your fa- vorite entreés. CARROT SOUFFLÉ Excellent with ham or lamb. Preheat oven to 350 degrees F. Grease a 1 quart casserole or soufflé dish with butter. Cook carrots in water till tender; drain. Using mixer or food processor, pureé car- rots until smooth. Add butter and blend well. Add eggs, sugar, flour, baking powder, and vanilla; mix till smooth. Pour carrot mixture into prepared baking dish; bake for 45 minutes. BACON SCALLION MASHED POTATOES 2 lbs. potatoes peeled, cut into 1" cubes 4 cloves garlic peeled 5 strips bacon cut into 1/2" pieces 1 cup thinly sliced scallions or green onions 1/2 cup milk, warmed 1/2 cup sour cream 1 tsp. salt 1/4 tsp. black pepper In a large pot, cover potatoes and garlic with lightly salt- ed water; boil until potatoes are fork tender. Fry bacon in skillet until crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour out all but 1 teaspoon. drippings, add scallions or green onions and sauté until soft, but not brown. Add ba- con. Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions. May be reheated, if necessary, before serving. 1 cup sliced fresh mushrooms 1 tsp. minced garlic 1/4 cup butter 1 dash dried thyme salt and pepper to taste 1 bag frozen peas, prepared as directed Sauté mushrooms and garlic in butter until liquid evaporates. Season with thyme, salt, and pepper. Pour over peas and stir to coat. SPICY POTATO WEDGES Finger food for all ages – without excess fat! 5 2 2 2 medium potatoes 3 tbsp olive oil 1 tsp paprika tsp oregano 2 tsp basil 1 tsp cayenne pepper tbsp grated parmesan cheese 3/4 cup cheddar cheese tbsp salt Preheat oven to 500 F. Slice potatoes lengthwise into 8ths. In a large bowl combine potatoes, olive oil, paprika, oregano, basil, cayenne, and parmesan. On a baking sheet lined with tin foil or parchment paper, lay wedges in one di- rection, and put in oven for 15 minutes. Turn wedges over and put back in oven for another 10-15 min. Remove from oven and loosen potato wedges from the baking sheet.Turn oven off, add grated cheddar APPLE NOODLE CASSEROLE Great accompaniment for pork chops. Just throw everything in a pan and bake! 1/2 cup butter, melted 1 lb. pkg. egg noodles, prepared as directed 4 lrg. tart apples, peeled, cored, chopped 4 eggs, beaten 1 cup packed brown sugar 1 cup golden raisins 1 tbls. lemon juice 2 tsp. ground cinnamon 1 dash grated nutmeg 2 lbs. carrots peeled and cut in large slices 1 cup butter 6 eggs 1/2 cup sugar 6 tbls flour 2 tsp baking powder 2 tsp vanilla extract salt to taste PEAS 'N' MUSHROOMS Simple, attractive and tasty! cheese and put back in oven just until cheese melts. Top with salt and serve. Preheat oven to 375 F. Pour melted butter into a 9" X 13" X 2" baking dish, coating bottom of dish even- ly. Combine remaining ingredients and pour into baking dish. Bake for 45 minutes. GREEN BEANS WITH BACON AND RED BELL PEPPER An updated side dish. 6 bacon slices, coarsely chopped 1 lb. green beans, trimmed, cut in half 1 large red bell pepper, cut lengthwise into thin strips 1/2 cup canned low-salt chicken broth Cook bacon in heavy large skillet over medium- high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve. EASY VEGETARIAN MODIFICATIONS: Recipes that use bacon can be easily modified for the vegetarians in your family by using walnut or peanut oils, instead of bacon grease. For texture or color, add sliced or chopped pecans, walnuts, peanuts and/or pimiento. 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.
