Page 6
The INDEPENDENT, June 2, 2011
Food for Thought
by Leslie Barnes
Here is a menu for a full,
satisfying meal for the family,
or guests. Enjoy!
CHICKEN TETRAZZINI
9 T butter
2 T olive oil
4 boneless skinless chicken
breasts
2-1/4 tsp salt
1-1/4 tsp freshly ground black pepper
1 lb white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 T chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 tsp ground nutmeg
12 oz linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat oven to 450°F.
Spread 1 T of butter over a 13 x 9 x 2” baking dish.
Melt 1 T each of butter and oil in a deep large nonstick
frying pan over medium-high heat. Sprinkle the chick-
en with 1/2 tsp each of salt and pepper. Add the chick-
en to the hot pan and cook until pale golden and just
cooked through, about 4 minutes per side. Transfer
chicken to a plate to cool slightly. Coarsely shred
chicken into bite-size pieces and put in a large bowl.
Meanwhile, add 1 T each of butter and oil to the
same pan. Add mushrooms and sauté over medium-
high heat until the liquid from the mushrooms evapo-
rates and the mushrooms become pale golden, about
12 minutes. Add onion, garlic and thyme, and sauté
until the onion is translucent, about 8 minutes. Add
wine and simmer until it evaporates, about 2 minutes.
Transfer the mushroom mixture to the bowl with chick-
en.
Melt 3 more T butter in the same pan over medium-
low heat. Add the flour and whisk for 2 minutes. Whisk
in milk, cream, broth, nutmeg, remaining 1-3/4 tsp salt,
and remaining 3/4 tsp pepper. Increase heat to high.
Cover and bring to a boil. Simmer, uncovered, until
sauce thickens slightly, whisking often, about 10 min-
utes.
Bring a large pot of salted water to a boil. Add the
linguine and cook until it is tender but still firm to the
bite, stirring occasionally, about 9 minutes. Drain. Add
the linguine, sauce, peas, and parsley to the chicken
mixture. Toss until the sauce coats the pasta and the
mixture is well blended.
Transfer mixture to the prepared baking dish. Stir
the cheese and breadcrumbs in a small bowl to blend,
and sprinkle over the pasta. Dot with the remaining 3
T of butter. Bake, uncovered, until golden brown on top
and the sauce bubbles, about 25 minutes.
Serves 6-8.
GARLIC BREAD
and pepper and pulse twice.
Heat olive oil in a medium sauté pan and add garlic
mixture. Remove the pan from heat.
Slice the ciabatta bread in half horizontally, and
spread the butter on one half. Spread the garlic mix-
ture on remaining half, and put the halves together.
Wrap the bread in aluminum foil.
Place the bread in the oven and bake for 5 minutes.
Open the foil, and continue baking for an additional 5
minutes.
Serves 4-6.
VINAIGRETTE FOR GREEN SALAD
1 tsp Dijon mustard
1 tsp minced fresh garlic
3 T champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people
In a small bowl, whisk together the mustard, garlic,
vinegar, 1 tsp salt, and 1/2 tsp pepper. While whisking,
slowly add olive oil until the vinaigrette is emulsified.
Place salad greens in a medium bowl and add
enough dressing to moisten. Sprinkle with a little extra
salt and pepper, if desired, and serve immediately.
Serves 6-8.
6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves
1/2 tsp kosher salt
Freshly ground black pepper
1/2 cup good olive oil
1 loaf ciabatta bread
2 T unsalted butter
Preheat oven to 350°F.
Place garlic in the bowl of a food processor and
process until minced. Add the parsley, oregano, salt
CROATIAN APPLE STRUDEL (YUGOSLAVIAN)
3 T soft butter
3/4 tsp salt
1-1/2 cup warm water
4-1/4 cup sifted flour
12 golden delicious apples, peeled, cored and thinly sliced
1 cube of butter, split between the two strudels
sugar and cinnamon to taste (1/2 cup sugar)
Preheat the oven to 375°F.
Mix above ingredients and knead on floured board until it no
longer sticks to hands. Do not use excess flour. Sprinkle flour over
large tablecloth, divide dough into two equal parts and place one
ball of dough in the middle of table, grease with a little oil.
Put oil on other ball and set aside. Wait 1/2 hour. Roll out with
rolling pin like for a pie, not too big. Then wait another 20 minutes
(a must). The dough will then stretch easily.
While the dough is resting prepare the apples. Don’t let the
dough stand too long or it will dry out and crack when it is rolled.
Sprinkle small pieces of butter and sugar and cinnamon over
entire dough. Along one side of the table, lengthwise, place sliced
apples inwards about six inches. Sprinkle with sugar and cinna-
mon to taste. Splash with butter and roll.
Place on greased cookie sheet in “S” shape and cut on top for
steam to escape. This avoids sogginess. Brush with melted butter
and bake for 50 minutes or until brown.
Serves 6-8.
Complete this satisfying meal with the Apple Strudel
recipe at left, below.
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.