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The INDEPENDENT, May 7, 2009
Food for Thought
By Leslie Barnes
A pantry list can be extremely helpful when it comes to making good things to
eat at home. If you have most of these things on hand you will be able to make
many recipes with ease.
PANTRY LIST
Mustard (Dijon-
style, honey,
spicy brown,
yellow)
Nuts (almonds,
cashews, dry
roasted
peanuts,
pecans, walnuts)
Oats (quick-cooking, rolled)
Oils (olive, roasted garlic, vegetable,
peanut)
Olives (green, kalamata, ripe)
Onions (green, red, yellow)
Pasta, dried (bow tie, orzo-rosamarina,
ramen noodles, shells, tortellini)
Pasta (angel hair, fettucine, macaroni,
spaghetti)
Peanut butter
Potatoes (red, russet, yellow)
Preserves (strawberry)
Rice (brown, instant, long grain white,
pilaf mixes, wild)
Salsa
Soy sauce
Spaghetti sauce
Sugar (brown, granulated, powdered)
Tomatoes, canned (Italian-style stewed,
stewed, tomato sauce)
Tomatoes, dried (dried, oil-pack)
Tomatoes, fresh (common, roma)
Tortilla chips
Tortillas (flour)
Tuna, canned
Vinegar (balsamic, cider, distilled white,
red wine, rice wine, white balsamic,
white wine)
Worcestershire sauce
Yeast, active dry
Baking powder
Baking soda
Beans, canned (black, garbanzo, Mexi-
can-style chili, white)
Bread crumbs (dry)
Broth or bouillon (beef, chicken,
vegetable)
Bulgur
Catsup
Chocolate-flavored syrup
Chocolate (semi-sweet pieces, bars,
white baking bar, white pieces)
Cocoa, unsweetened
Coffee (instant crystals, instant espres-
so powder)
Corn, canned (baby, cream-style, whole
kernel with/without sweet pepper)
Cornmeal, yellow
Cornstarch
Corn syrup (light and dark)
Cream of tartar
Dressings (honey-mustard, Italian,
vinaigrettes)
Dried fruit (apricots, blueberries, cher
ries, cranberries, figs, mixed fruit bits,
raisins)
Flour (all-purpose white)
Garlic (bulb, bottled)
Graham crackers (crumbs)
Green chiles (canned, diced)
Honey
Hot pepper sauce
Maple syrup
Milk (evaporated skim, sweetened
condensed)
PUMPKIN PANCAKES WITH ORANGE SYRUP
2 cups all-purpose flour
1 T baking powder
1/2 tsp pumpkin pie spice
1 cup canned pumpkin
egg product, thawed
2 T cooking oil
1 recipe Orange Syrup
(optional)
2 T brown sugar
1/2 tsp salt
1-1/2 cups fat-free milk
1/2 cup refrigerated or frozen
Nonstick cooking spray
1 orange, peeled and sectioned
In a medium bowl stir together the flour, brown sugar, baking
powder, salt, and pumpkin pie spice. Make a well in the center of
flour mixture.
In another medium bowl combine the milk, pumpkin, egg prod-
uct, and oil. Add the milk mixture all at once to flour mixture. Stir
just until moistened (batter should be lumpy).
Lightly coat a nonstick griddle or heavy skillet with cooking
spray. Heat over medium heat. For each pancake, pour about 1/4
cup batter onto the hot griddle or skillet. Cook over medium heat
about 2 minutes or until pancakes have bubbly surfaces and
edges are slightly dry. Turn pancakes; cook about 2 minutes more
or until golden brown. Serve warm with Orange Syrup and, if de-
sired, orange sections.
Orange Syrup: In a small saucepan stir together 1 cup orange
juice, 2 tablespoons honey, 2-1/2 teaspoons cornstarch, and 1/4
teaspoon ground cinnamon. Cook and stir until thickened and
bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.
Serves 8.
SOURDOUGH PANCAKES
It takes five days for starter preparation.
Sourdough Starter
1 pkg active dry yeast 2-1/2 cups warm water (105 degree F to 115 degree F)
2 cups all-purpose flour
1 T sugar or honey
Sourdough Pancakes
1 cup all-purpose flour 1 T sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp baking powder
1 egg, slightly beaten
2 T cooking oil
For sourdough starter, dissolve yeast in 1/2 cup of the warm water. Add re-
maining warm water, 2 cups flour, and 1 tablespoon sugar or honey, stirring until
smooth. Cover with 100-percent-cottom cheesecloth. Let stand at room tempera-
ture (75 degree F to 85 degree F) for 5 to 10 days or until mixture has a sour, fer-
mented aroma, stirring 2 or 3 times each day. (Fermentation time depends upon the
room temperature; a warmer room hastens fermentation.) When starter is ferment-
ed, transfer to a 1-quart jar. Cover with cheesecloth; refrigerate. Do not cover with
a tight-fitting lid. If starter isn’t used within 10 days, stir in 1 teaspoon sugar or hon-
ey. Repeat every 10 days until some of the starter is used.
To Replenish Sourdough Starter: For every 1 cup of starter used, stir 3/4 cup
all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into the remaining
amount. Cover the starter and let stand at room temperature at least 1 day or until
it’s bubbly; refrigerate for later use.
For pancakes, bring 1-1/4 cups starter to
room temperature. Mix 1 cup flour, 1 tablespoon
sugar, baking powder, baking soda, and salt.
Mix egg, starter, and oil. Add to flour mixture.
Stir until combined but still slightly lumpy. Heat
a lightly greased griddle or heavy skillet over
medium heat until a few drops of water dance
across the surface. For each pancake, pour
about 1/4 cup batter onto hot griddle. Spread
batter into a circle about 4 inches in diameter.
Cook over medium heat until pancakes are
golden brown, turning to cook second side
when surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side).
Serve immediately or keep warm in a loosely covered ovenproof dish in a 300°F
oven.
Makes 10 pancakes.
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.