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The INDEPENDENT, April 7, 2011
Food for Thought
by Leslie Barnes
CHICKEN PARMESAN
BURGERS
10 1/2-inch-thick slices French
bread (4 inches in diameter);
8 slices toasted, 2 slices
(crust removed) diced
1/2 cup finely grated Parmesan
cheese
4 T minced fresh basil, divided,
plus 12 large basil leaves
3/4 cup purchased refrigerated marinara sauce
12 oz ground chicken (white meat)
2 T extra-virgin olive oil, divided
1 T grated onion
1/4 tsp salt
Pepper, to taste
4 oz whole-milk mozzarella cheese, thinly sliced
4 large radicchio leaves
Blend diced bread and Parmesan in processor to
fine crumbs. Transfer to pie dish; mix in 2 T minced
basil.
Mix marinara and 2 T basil in small saucepan.
Transfer 1-1/2 T sauce to large bowl. Add chicken, 1/2
T oil, onion, and 1/4 tsp salt. Sprinkle with pepper;
blend. Shape into four 1/2-inch-thick patties; coat with
crumbs. Heat sauce over low heat.
Heat 1-1/2 T oil in large nonstick skillet over medi-
um heat. Cook patties until bottoms are crusty, 4 min-
utes. Turn patties over; top with cheese. Cook 3 min-
utes. Cover; cook until cooked through and cheese is
melted, about 1 minute.
Assemble burgers with bread, radicchio, basil
leaves, and warm marinara.
Serves 4.
TOMATO WATERMELON SALAD WITH FETA
AND TOASTED ALMONDS
For variety, use both yellow and red watermelon in the
salad.
8 cups 1-1/4-inch chunks seedless watermelon (about
pounds)
3 lbs ripe tomatoes (preferably heirloom) in assorted
colors, cored, cut into 1-1/4-inch chunks (about 6
cups)
1 tsp (or more) fleur de sel or coarse kosher salt
5 T extra-virgin olive oil, divided
1-1/2 T red wine vinegar
Pepper, to taste
3 T chopped assorted fresh herbs (such as dill, basil,
and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 oz)
1/2 cup sliced almonds, lightly toasted
Combine melon and tomatoes in large bowl. Sprin-
kle with 1 tsp fleur de sel and toss to blend;
let stand 15 minutes. Add 4 T oil, vinegar,
and herbs to melon mixture. Season to
taste with pepper and more salt, if desired.
Toss arugula in medium bowl with re-
maining 1 T oil. Divide arugula among
plates. Top with melon salad; sprinkle with
feta cheese and toasted almonds and
serve.
Serves 6 to 8.
No, this trailer isn’t for hauling blessed dairy cattle to a new
pasture; it’s a Church On Wheels
Pioneer Baptist Church invites all
to celebrate their first anniversary
Everyone is invited to an
open house on Sunday, April
17, from 12:30 to 2:30 p.m. to
celebrate the one year anniver-
sary of Pioneer Baptist Fellow-
ship. This is a chance to see
how the Vernonia school cafe-
teria is tranformed into a church
every Sunday. Classrooms will
be set up, an array of photo-
graphs will be displayed will be
on display and the C.O.W. –
Church on Wheels – will be
open. The C.O.W. is a 27-foot
trailer that holds everything
needed to hold church servic-
es. It was given to the church
by New Life Baptist church in
Hillsboro. Inside are carts hold-
ing containers for Sunday
School supplies, chairs (given
by Beaverton Four Square
church), a sound system, pi-
ano, projector, screen, etc.
Snacks will be served, so
stop by after your morning wor-
ship and stay for a while. The
congregation is currently meet-
ing in the Vernonia Middle
School building on Sundays
and at the Vernonia Community
Learning Center on Thursday
evenings.
Everyone is welcome and it
is hoped that the community
will help celebrate this very
special occasion. If you have
questions, call John Cahill at
503-429-1161.
OATMEAL PEANUT BUTTER CHOCOLATE CHIP
COOKIES
1-1/2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 T vanilla extract
3/4 cup peanut butter
2 large eggs
12-oz bag semisweet chocolate chips
8 oz semisweet chocolate, grated
In a food processor pulse 1 cup oats until ground
fine. In a large bowl stir together ground oats, remain-
ing 1/2 cup whole oats, flour, baking powder, baking
soda, and salt.
In another large bowl, with an electric mixer beat to-
gether butter and sugars until light and fluffy, and beat
in vanilla and peanut butter. Add eggs, one at a time,
beating well after each addition, and gradually beat in
flour mixture. Add chocolate chips and grated choco-
late, beating just until combined. Chill cookie dough,
covered, at least 2 hours and up to 1 week.
Preheat oven to 325°F.
Form rounded tablespoons of dough into balls and
arrange about 2 inches apart on ungreased baking
sheets. Flatten balls slightly.
Bake cookies in batches in middle of oven 15 min-
utes, or until just pale golden. Cool cookies on baking
sheet 5 minutes, transfer to racks, cool completely.
Yield: about 60 cookies.
Church Directory
V ERNONIA F OURSQUARE C HURCH
F IRST B APTIST 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
Pastor John D. Murray
359 “A” Street, Vernonia
503 860-3860
Sunday School 9:45 a.m.
Sunday Worship Service 11:00 a.m.
Wednesday Prayer Meeting 7:00 p.m.
John Cahill, Pastor
939 Bridge Street, Vernonia
503-429-1161
www.pbfalive.com
Sunday School 9:45 a.m.
Sunday Morning Worship 11:00 a.m.
Thursday Prayer 7:00 p.m.
S EVENTH D AY A DVENTIST
Larry Gibson, Pastor
2nd Ave. and Nehalem St., Vernonia
503 429-8301
Morning Worship, 11:00 a.m.
Sabbath School 9:30 a.m.
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
S T . M ARY ' S C ATHOLIC C HURCH
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 OMMUNITY C HURCH
Ralph Young, Pastor
957 State Avenue, Vernonia
503 429-6790
Sunday Bible Classes 9:00 a.m.
Family Praise & Worship 10:30 a.m.
Wednesday Prayer 6:30 p.m.
Thursday Laadies Study 7:00 p.m.
Nursery 10:15 a.m.
Vernonia Community Preschool
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.
V ERNONIA C HRISTIAN C HURCH
C HURCH OF J ESUS C HRIST
OF L ATTER D AY S AINTS
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)
Various Home Group Meetings
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.