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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.