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.