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The INDEPENDENT, April 2, 2009
Food for Thought
By Leslie Barnes
As a Sunday dinner or served for lunch at the next Vernonia
garden club meeting, this meal is sure to please most everyone.
CHICKEN TETRAZZINI
9 T butter, divided
2 T olive oil, divided
4 boneless, skinless chicken breasts
2-1/4 tsp salt, divided
1-1/4 tsp freshly ground black pepper,
divided
1 lb white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 T chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, at room temperature
1 cup chicken broth
1/8 tsp ground nutmeg
12 oz linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian (flat leaf)
parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat oven to 450 degrees F.
Spread 1 T of butter over a 13 by 9 by
2-inch baking dish. Melt 1 T each of but-
ter and oil in a deep, large nonstick frying
pan over medium-high heat. Sprinkle the chick-
en with 1/2 tsp each of salt and pepper. Add chicken to the hot
pan and cook until pale golden and just cooked through, about 4
minutes per side. Transfer chicken to a plate to cool slightly, then
coarsely shred chicken into bite-size pieces, into a large bowl.
Meanwhile, add 1 T each of butter and oil to the
same pan. Add mushrooms and saute over medi-
um-high heat until liquid from the mushrooms
evaporates and the mushrooms become pale
golden, about 12 minutes. Add onion, garlic, and
thyme, and saute until the onion is translucent,
about 8 minutes. Add wine and simmer until it evaporates, about
2 minutes. Transfer the mushroom mixture to the bowl with chick-
en.
Melt 3 more T butter in the same pan over medium-low heat.
Add flour and whisk for 2 minutes. Whisk in milk, cream, broth,
nutmeg, remaining 1-3/4 tsp salt and remaining 3 tsp pepper. In-
crease the heat to high. Cover and bring to a boil. Simmer, uncov-
ered, until the sauce thickens slightly, whisking often, about 10
minutes.
Bring a large pot of salted water to a boil. Add linguine and
cook until it is tender but still firm to the bite, stirring occasionally,
about 9 minutes. Drain. Add linguine, sauce, peas, and parsley to
the chicken mixture. Toss until the sauce coats the pasta and the
mixture is well blended.
Transfer pasta mixture to the prepared baking dish. Stir cheese
and breadcrumbs in a small bowl to blend. Sprinkle cheese mix-
ture over the pasta. Dot with the remaining 3 T butter. Bake, un-
covered, until golden brown on top and the sauce bubbles, about
25 minutes.
Serves 6 to 8
CROATIAN APPLE STRUDEL (Yugoslavian)
3 tbsp. soft butter
1 1/2 c. warm water
3/4 tsp. salt
4-1/4 c. sifted flour
12 golden delicious apples, peeled, cored and thinly sliced
1 cube of butter, split between the two strudels
1/2 cup sugar, mixed with cinnamon to taste
Preheat oven to 375 degrees Fahrenheit.
Mix first four ingredients and knead on floured board until it no
longer sticks to hands. Do not use excess flour. Sprinkle flour over
large tablecloth, divide dough into two equal parts and place one ball of dough in the middle of table,
grease with a little oil.
Put oil on other ball and set aside. Wait 1/2 hour. Roll out with rolling pin like for a pie, not too big.
Then wait another 20 minutes (a must). The dough will then stretch easily.
While the dough is resting prepare apples. Don’t let the dough stand too long or it will dry out and
crack when it is rolled.
Sprinkle small pieces of butter and sugar and cinnamon over entire dough. Along one side of
dough, lengthwise, place sliced apples inwards about six inches. Sprinkle with sugar and cinnamon
to taste. Sprinkle with remaining butter and roll.
Place on greased cookie sheet in “S” shape; cut on top so steam escapes to prevent sogginess.
Brush with melted butter and bake at 375 degrees for 50 minutes or until brown.
GARLIC BREAD
6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves 1/2 tsp kosher salt
Freshly ground black pepper
1/2 cup good olive oil
1 loaf ciabatta bread
2 T unsalted butter
Preheat oven to 350 degrees F.
Place garlic in the bowl of a food processor and process until minced. Add
parsley, oregano, salt and pepper and pulse twice.
Heat olive oil in a medium saute pan and add the garlic mixture. Remove pan
from heat.
Slice the ciabatta bread in half horizontally, and spread the butter on one half. Spread garlic mix-
ture on the other half of the bread, and put the halves together.
Wrap the bread in aluminum foil and place in the oven. Bake for 5 minutes, then open the foil and
continue baking for an additional 5 minutes.
Serves 4 to 6
VINAIGRETTE FOR GREEN SALAD
1 tsp Dijon mustard
1 tsp minced fresh garlic
Kosher salt and freshly ground black pepper
olive oil
Salad greens or mesclun mix for 6 to 8 people
3 T champagne vinegar
1/2 cup good
In a small bowl, whisk together the mustard, garlic, vinegar,
one tsp salt, and 1/2 tsp pepper. While whisking, slowly add
olive oil until the vinaigrette is emulsified.
Place salad greens in a medium bowl and add enough
dressing to moisten. Sprinkle with a little extra salt and pepper, if
desired, and serve immediately.
Serves 6 to 8
Church Directory
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.
Gary S. Walter, Pastor
2nd Ave. and Nehalem St., Vernonia
503 429-8301
Morning Worship, 11:00 a.m.
Sabbath School 9:30 a.m.
359 “A” Street, Vernonia
503 429-4027
Sunday School 9:45 a.m.
Sunday Worship Service 11:00 a.m.
Wednesday Prayer Meeting 7:00 p.m.
A SSEMBLY OF G OD
S T . M ARY ' S C ATHOLIC C HURCH
Wayne and Maureene Marr
662 Jefferson Ave., Vernonia,
503 429-0373
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m
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
V ERNONIA C OMMUNITY 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.
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.
Tues. & Fri. Adult Volleyball 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.