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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Sept. 2, 2010)
Page 6 The INDEPENDENT, September 2, 2010 Food for Thought by Leslie Barnes Salad dressings made at home are full of flavor without the added preservatives. CREAMY BASIL DRESSING 1 cup loosely packed fresh basil 1-1/2 T chopped shallot 2 T balsamic vinegar 3/4 tsp salt 1/4 tsp black pepper 2 T mayonnaise 6 T extra-virgin olive oil Place all ingredients in a blender, blend until smooth. Yields about 1/2 cup. SPICED SALAD DRESSING This dressing is excellent for fish or vegetable salads, or for mixed greens as a piquant change from the classic French dressing. It may be prepared ahead of time, kept cold in an air-tight jar, and used as desired. 2 cups olive oil 1 tsp salt 2 T chili sauce 2 slices onion 1/2 1/4 1/2 1/2 cup wine vinegar tsp pepper tsp oregano clove garlic 2 T granulated sugar 2 T tomato sauce 1 green pepper, sliced Put all ingredients into a blender, blend for 1 minute. Pour into a screw-top jar. Yields 1-1/2 pints. TURKEY WITH CHIPOTLE SAUCE We love roast turkey and here it is with a delightfully zesty treatment. Chipotle chiles are dried, smoked jalapeños. If chipotles are unavailable, substitute dried ancho or pasilla chiles. 1 (12-pound) fresh or frozen turkey, thawed 1-1/2 tsp ground cumin 1 tsp chili powder 1 tsp dried rubbed sage 3/4 tsp garlic powder 1/2 tsp ground red pepper 1/4 tsp ground turmeric Cooking spray 1/2 cup boiling water 1 to 2 chipotle chiles 3-3/4 cups fat-free, less-sodium chicken broth, divided 3 T tomato paste 1 T Worcestershire sauce 1/4 cup all-purpose flour Chile peppers (optional) Assorted herb sprigs (optional) Preheat oven to 350°F. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gen- tly pushing between skin and meat. Combine cumin, chili powder, sage, garlic powder, red pepper and turmeric in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350°F for 3 hours or until thermometer registers 180°F. (Cover turkey loosely with foil if it is getting too brown.) Combine boiling water and chipotle chiles in a small bowl; cov- er and let stand 30 minutes or until soft. Drain, discard stems, seeds, and membranes. Combine chiles and 1/2 cup broth in a blender and process until smooth. Set aside. Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk, and add to chile mix- ture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired. Serves 6. TURKEY MEATLOAF 1-1/2 cups finely chopped onion 1 T minced garlic 1 tsp olive oil 1 medium carrot, cut into 1/8-inch dice 3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor 1 tsp salt, divided 1/2 tsp black pepper, divided 1-1/2 tsp Worcestershire sauce 1/3 cup finely chopped fresh parsley 1/4 cup plus 1 T catsup, divided 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread) 1/3 cup 1% milk 1 whole large egg, lightly beaten 1 large egg white, lightly beaten 1-1/4 lb ground turkey (mix of dark and light meat) Preheat oven to 400°F. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stir- ring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 T catsup, then transfer vegetables to a large bowl and cool. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey, remaining 1/2 tsp salt and 1/4 tsp pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.) Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal bak- ing pan and brush meatloaf evenly with remaining 2 T catsup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes. Let meatloaf stand 5 minutes before serving. Serves 5-6. Church Directory V ERNONIA F OURSQUARE C HURCH S T . M ARY ' S C ATHOLIC C HURCH P IONEER B APTIST F ELLOWSHIP Carl Pense, Pastor 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Sunday 12:00 Noon Religious Educ. Sunday 10:30 a.m. John Cahill, Pastor 939 Bridge Street, Vernonia 503-429-1161 Sunday School 9:45 a.m. Sunday Morning Worship 11:00 a.m. Wednesday Prayer 7:00 p.m. S EVENTH D AY A DVENTIST V ERNONIA C OMMUNITY C HURCH Larry Gibson, Pastor 2nd Ave. and Nehalem St., Vernonia 503 429-8301 Morning Worship, 11:00 a.m. Sabbath School 9:30 a.m. 957 State Avenue, Vernonia 503 429-6790 Sunday Worship 9:45 a.m. Children’s Church (Blast!) 10:15 a.m. Nursery 10:15 a.m. High School Youth 6:00 p.m. Wednesday Prayer 6:00 p.m. Preschool: Open House soon A SSEMBLY OF G OD Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m F IRST B APTIST C HURCH 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. V ERNONIA C HRISTIAN 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 N EHALEM V ALLEY B IBLE 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. 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.