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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Sept. 3, 2009)
Page 6 The INDEPENDENT, September 3, 2009 Food for Thought By Leslie Barnes It’s hard to beat a good roast, especially when the weather turns cooler, so here are recipes for both beef and pork roasts. BASIC POT ROAST 1/4 cup flour 1 tsp salt 1/4 tsp pepper 5 lb beef rump roast 2 or 3 T fat or oil 2 onions, sliced, or 10-12 small white onions, peeled 1 or 2 carrots, scraped and cubed 3 + cloves garlic, minced 1 tsp Italian seasoning 2 cups liquid (wine, bouillon, tomatoes, vegetable broth, etc.) Other vegetables, as desired, and mushrooms can be added in the last half-hour of cooking time and make an ex- cellent addition to this dish. Season the flour with the salt and pep- per and pound the mixture into the meat with the edge of a plate. Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs and garlic. Mix the remaining flour into the liquid, add to the meat. Cover tightly and simmer 3-1/2 to 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes. Serves 6. PAELLA Chicken, shrimp and scallops are combined with rice in this tasty dish. 1/3 cup olive oil 1 small onion, minced 2-3 cloves of garlic, crushed 3-5 T minced fresh parsley 1 generous pinch of saffron 2 T chicken bullion 3 skinless chicken breasts, cut in large chunks 2 green peppers, sliced 1 red pepper, sliced 8 oz tomato sauce 1 tsp sugar 4 cups of rice 7 cups of water Salt to taste 1/2 to 1 lb shrimp, leave shell on 1 lb scallops Sauté onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken and peppers; sauté until chicken has become white. Add tomato sauce, sugar. Stir. Add rice and water and bring to boil. Salt to taste. Boil 5 min- utes, stirring occasionally. Add shrimp and scallops; boil an addi- tional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occa- sionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evapo- rate unwanted liquid. Serves 6. ROAST PORK LOIN with GARLIC and ROSEMARY Leftover pork loin is really great for sandwiches. 4 large garlic cloves, pressed 4 tsp chopped fresh rosemary or 2 tsp dried 1-1/2 tsp coarse salt 1/2 tsp ground black pepper 2-1/2 lb boneless pork loin roast, well trimmed Fresh rosemary sprigs (optional) Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first four ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired. Serves 4. ZUCCHINI BREAD 2 eggs, beaten 1-1/3 cup sugar 2 tsp vanilla 3 cups grated fresh zucchini 2/3 cup unsalted butter, melted 2 tsp baking soda Pinch salt 3 cups all-purpose flour 1/2 tsp nutmeg 2 tsp cinnamon 1 cup chopped pecans or walnuts (optional) 1 cup dried cranberries or raisins (optional) Preheat oven to 350°F. In a large bowl, mix together the sugar, eggs and vanil- la. Mix in the grated zucchini, then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinna- mon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using. Divide the batter equally between 2 buttered 5 x 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Makes 2 loaves. Church Directory VERNONIA INN Enjoy a quiet weekend with us. FULL SIZE, IN ROOM HOT TUBS Queen Beds • Private Bath • Separate Entrance Cable TV • Phones • Handicapped Access • Commercial Rates FOR RESERVATIONS CALL 1-800-354-9494 / 503-429-4006 Gift Certificates Available 900 MADISON AVE., VERNONIA, OR 97064 Just one block off scenic Nehalem River Hwy. (Oregon 47) 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, 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. 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.