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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (June 5, 2008)
Page 6 The INDEPENDENT, June 5, 2008 Food for Thought With the abundance of fresh, local fruits and vegetables that have started ap- pearing in local markets and farm markets, there is no reason to rely on packaged foods that are loaded with sodium and fat for flavor. The season for foods with both great nutrition and great flavor is now upon us. Enjoy some good eating without guilt. FRUIT SALAD WITH YOGURT DRESSING 2 cups strawberries, sliced Dressing: 1/2 cup plain, fat-free yogurt 1/4 tsp vanilla extract 1 cup blueberries 2 cups green grapes 1 tbsp honey 1 tbsp lemon juice In a medium bowl, toss together the strawber- ries, blueberries and grapes. In a small bowl, whisk together the dressing ingredients. Pour dressing over the fruit and gently toss. Makes 5 servings. MELON SALAD 1/2 cantaloupe, peeled and chopped into bite-sized pieces 1 small red onion, sliced 1 medium cucumber, peeled, seeded, thinly sliced 3 tbsp extra virgin olive oil 8 shakes Tabasco hot sauce (more if desired) Juice of 1 lime 1/4 tsp salt 1/4 tsp freshly ground pepper 1 arugula 1/4 cup pine nuts, toasted Combine cantaloupe, red onion and cucumber. Combine next 5 ingredients in small bowl, pour over cantaloupe mixture, stir. Let marinate 1-2 hours in refrigera- tor. Add Arugula, toss to coat. Makes 4 servings. SUMMER CORN CHOWDER 2 slices Canadian bacon, diced 4 cups fresh or frozen corn 1 small zucchini, diced 1/4 cup diced tomatoes 1 tsp vegetable oil 2 green onions, sliced 1 can evaporated skim milk Diced tomatoes or red bell pepper, if desired. In blender combine 3 cups of the corn with evaporated milk for 3 minutes. In a medium saucepan, heat oil over medium heat. Sauté bacon, onions, and zucchini until tender, about 5 to 6 minutes. Strain the corn puree into the saucepan and add remaining cup of whole corn. Heat and garnish with diced tomatoes or bell peppers. Makes 4 servings. LEMON SHORTCAKE WITH STRAWBERRIES Biscuits: 2 cups all purpose flour 1/3 cup sugar 1 tbsp baking powder 1 tbsp grated lemon peel 1/2 tsp salt 1 cup low-fat buttermilk 1/4 cup unsalted butter, melted, cooled slightly Topping: 3 12-ounce baskets strawberries, hulled 1/4 cup torn fresh mint leaves 3 tbsp sugar 2 tsp fresh lemon juice Preheat oven to 400°F. Mix flour, sugar, baking powder, lemon peel and salt in large bowl. Whisk buttermilk and melted butter in medium bowl to blend. Add to flour mixture and stir just until moist dough forms. Drop 8 dough mounds (about 1/3 cup each) onto nonstick baking sheet. Using lightly floured hands, gently pat bis- cuits into neat 2-1/4 inch diameter round about 1-1/4 inches high. Bake until bis- cuits are golden brown, about 15 minutes. Meanwhile prepare topping: Slice 2 baskets strawberries; transfer to large bowl. Puree remaining 1 basket strawberries in processor until smooth. Add to sliced strawberries. Stir in mint, sugar, and lemon juice. Cut warm biscuits in half horizon- tally. Place bottom halves of biscuits on 8 plates. Spoon topping generously over, allowing some berries and juices to spill onto plates. Place top halves of biscuits over and serve. Makes 8 servings. GREEN BEANS AND TOMATOES 2 tbsp olive oil 1-1/2 lbs thin green beans, trimmed 3 garlic cloves, peeled and minced 1 yellow onion, thinly sliced 6 Roma tomatoes, diced 1/4 cup chopped pars- ley 4 tbsp red wine vinegar 1-1/2 tsp dried oregano 1/2 tsp salt 1/2 tsp freshly ground pepper Heat the olive oil in a large skillet over medium heat. Sauté green beans for about 2 minutes or until they are just turning bright green. Add garlic and onion, and cook for about 1 minute. Add tomatoes, parsley, red wine vinegar, oregano, salt and pepper. Cook on medium-low heat, juices are released from the tomatoes which serve to help steam the green beans. In 5 minutes or less the sauce will re- duce and thicken a little. Adjust seasonings and serve. Makes 6 servings. Church Directory Hey, Kids, join the “Big Backyard Adventure” during Bible School Children are invited to join in this year’s Vacation Bible School with a Big Backyard Ad- venture at the Vernonia Christ- ian Church. Each day the Backyard Bash will begin with music, puppets, and a mission story. Children will then go to a vari- ety of interactive fun activities such as Backyard food and fun, where kids have time to move around, have fun, and fill up; Clothesline Creations, where kids have fun creating crafts that are service-and lesson-ori- ented; and Community corner where kids hear stories about community servants and will get motivated to be involved in community projects! All the ac- tivities connect to the Bible sto- ry, Bible memory and the life fo- cus of serving! Stanley, Alex, Cooper (the dog), and Nick (the squirrel), are waiting for some backyard crews to join them in serving and having a blast! Big Backyard Adventure will take place June 23-27, at Ver- nonia Christian Church, 410 North Street, from 9:00 a.m. to noon. All children from Kinder- garten through 6th grade ages are welcome. To pre-register or for more information, call Sue at 503- 429-4901 or Kari at 503-429- 0911. Join the fun in God’s Big Backyard adventure. N EHALEM V ALLEY B IBLE C HURCH S EVENTH D AY A DVENTIST F IRST B APTIST 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. 2nd Ave. and Nehalem St., Vernonia 503 429-8301 Morning Worship, 11:00 a.m. Bible Study 9:15 a.m. 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. 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 C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS Marc Farmer, 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. A SSEMBLY OF G OD Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m S T . M ARY ' S C ATHOLIC C HURCH Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Sunday 12:00 Noon Religious Educ. Sunday 10:30 a.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. 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. Children and Nursery 10:00 a.m. Youth Group 6:00 p.m. Preschool Mon. & Wed. 9:00 a.m. Wednesday Prayer 6:00 p.m. Friday Adult Volleyball 7:00 p.m.