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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Aug. 6, 2009)
Page 6 The INDEPENDENT, August 6, 2009 Food for Thought By Leslie Barnes HERB TOSSED CORN Barbecue season is in full swing and salads are some of the best ways to complement that burger or juicy steak. CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING 1/3 cup frozen orange juice concentrate, thawed 1/3 cup unseasoned rice vinegar 1/3 cup canola oil or vegetable oil 2 (8-oz) bags coleslaw mix 4 ears of fresh corn, shucked, kernels cut from cob 2 medium carrots, peeled, coarsely grated 1 medium red bell pepper, stemmed, cored, cut into thin strips 6 medium green onions, thinly sliced 1/2 cup chopped fresh cilantro Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Sea- son with salt and pepper. DO AHEAD: Dressing can be made one day ahead. Cov- er and refrigerate. Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Sea- son slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve. Serves 4. POTATO SALAD WITH EGG, DILL PICKLE, AND TARRAGON 2-1/2 pounds small new potatoes (1 to 2 inches in diameter) 2 hard-cooked large eggs, peeled and chopped 6 T mayonnaise 6 T sour cream 1/2 cup finely chopped dill pickle 2 T finely chopped shallot 4 T Dijon mustard 4 tsp finely chopped fresh tarragon leaves or 1/2 tsp dried tarragon or to taste 6 ears fresh corn, shucked 1/2 stick (1/4 cup) unsalted butter 1-1/2 tsp fresh lemon juice 1/2 tsp salt 1/4 tsp coarsely ground black pepper 1/8 tsp cayenne 1/4 cup chopped fresh cilantro Special equipment: a wide 6- to 8-qt heavy pot with a tight-fitting lid Bring 1-1/2 inches unsalted water to a boil in pot, then add corn. Cook corn (wa- ter may not cover it), covered, turning occasionally, until tender, 3 to 5 minutes. Transfer with tongs to a large platter. While corn cooks, melt butter in a 1-quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper, and cayenne. When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. Transfer to a serving bowl. Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters in- tact. Serve warm or at room temperature. Garnish if desired with fresh cilantro leaves. TOMATO AND CUCUMBER SALAD 1/3 cup olive oil 1/4 cup fresh lemon juice 1-1/4 tsp salt 1 tsp ground cumin 1/2 tsp black pepper 3-3/4 lb vine-ripened or plum tomatoes, cut into 1/3-inch dice (4 cups) 1 lb seedless cucumber (usually plastic-wrapped), cut into 1/3-inch dice (2-1/2 cups) 3/4 cup finely chopped fresh curly parsley (from 1 bunch) 1/4 cup finely chopped onion (preferably sweet onion, such as Vidalia or Walla Walla) 1 to 6 cloves diced garlic Can be prepared in 45 minutes or less. In a large saucepan combine potatoes with enough water to cover by 1 inch and Whisk together oil, lemon juice, salt, cumin, and pepper in a medium simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can bowl. Add tomatoes, cucumber, parsley, and onion; stir to combine. Let stand at be handled. room temperature 10 minutes before serving. While potatoes are cooling, combine remaining ingredients in a bowl, with salt Serves 6. and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room tem- perature. Serves 6. N EHALEM V ALLEY B IBLE C HURCH S EVENTH D AY A DVENTIST F IRST B APTIST C HURCH Church Directory Kids Bible School & Adult Bible Study Vernonia Community Church will hold their Vacation Bible School (VBS) Program, “Crocodile Dock – where fear- less kids shine God’s light” Au- gust 17-21. Each day’s events will start with a Family Dinner from 5:30 to 6:30 p.m. followed by the VBS from 6:30 to 8:00 p.m., while Adult Study takes place. Vernonia Community Church is located at 957 State Avenue. For more information or to pre-register, call Jan Dyer at 503-799-1747, or Corrie Smith at 503-429-1052. State Farm ® Providing Insurance and Financial Services Home Office, Bloomington, Illinois 61710 Bunny Girt, Agent 1229 N. Adair PO Box 543 Cornelius, OR 97113-0543 Bus 503-357-3131 Fax 503-357-9667 bunny.girt.b71g@statefarm.com 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 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. 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, Minister 410 North Street, Vernonia 503 429-6522 Sunday School 9:45 a.m. Sunday Worship 11:00 a.m. (meets in Youth & Family Center) Home Group Meeting throughout the week at various locations 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.