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.