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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Dec. 7, 2011)
Page 6 The INDEPENDENT, December 7, 2011 Food for Thought by Leslie Barnes Here are some stick-to-your ribs entrees to enjoy during this cold weather. HASH BROWN CASSEROLE with BACON, ONIONS and CHEESE 6 1 2 1 bacon slices cup chopped onion garlic cloves, minced (32-oz) pkg frozen Southern-style hash brown potatoes 1 cup shredded cheddar cheese, divided 1/2 cup chopped green onions 1/2 cup sour cream 1/2 tsp salt 1/4 tsp freshly ground black pepper 1 (10.75-oz) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted Cooking spray 1 medium onion, chopped 2 cloves garlic, minced 1/2 lb button mushrooms, sliced 1/4 cup dry white wine 1-1/3 cups chicken stock* 1/2 cup sour cream 1/4 cup cream 1 cup raw, medium or long grain white rice 1-1/2 tsp salt 1 tsp each Italian seasoning and poultry seasoning 1/2 tsp paprika 2 T chopped fresh parsley *This recipe assumes the rice requires approx 1-1/2 cups liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly. Preheat oven to 375°F. Heat 2T of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bot- tom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove ba- This will help prevent the chicken from sticking to the pan. Remove chicken pieces con from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic and set aside in a bowl. Note that the chicken does not have to be cooked through, to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; only browned. In the same sauté pan add 1 T olive oil, lower heat to medium, add onions and cover and cook for 15 minutes, stirring occasionally. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pep- cook until translucent, about 3 minutes. Add garlic, cook 30 seconds more. Re- per, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon move onions and garlic to a shallow (9 x 13 x 2 inch) casserole dish. Raise heat to medium high, add mushrooms and dry sauté them (no need to mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with re- maining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 add butter or oil), allowing mushrooms to brown lightly, and release some of their moisture. Add mushrooms to the casserole dish. hours or overnight. Add 1/4 cup dry white wine to the pan to deglaze, scraping the browned bits Preheat oven to 350°F. Remove casserole from refrigerator; let stand at room temperature 15 minutes. from the bottom of the pan. Reduce the wine to about 1 T (At this point, if you are Bake casserole, covered, for 30 minutes. Uncover and bake an additional 30 min- making ahead, pour the reduced wine into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to utes or until bubbly around edges and cheese begins to brown. make the casserole.), then add chicken stock, and remove from heat. Stir in 1-1/2 Serves 6 (1-cup servings). tsp salt, the cream, and sour cream. Add the raw rice to the casserole dish, pour the stock, wine, cream, sour cream mixture over rice. Add the Italian and poultry CHICKEN and RICE CASSEROLE seasonings and paprika to the dish. Stir to evenly distribute all ingredients in the casserole dish. 2-1/2 lbs boneless, skinless chicken thighs, cut into Place the chicken pieces on top of the rice mixture (in a single layer if you can, 1 to 1-1/2 inch pieces, patted dry they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in Salt and pepper a 375°F oven for 45 minutes. Remove foil. If the casserole is too liquid, let it cook olive oil a few minutes more, uncovered, until the excess liquid has evap- orated. Sprinkle with fresh parsley before serving. Serves 6 (with leftovers). V ERNONIA F OURSQUARE C HURCH F IRST B APTIST C HURCH P IONEER B APTIST F ELLOWSHIP BLACK BEAN and TOMATILLO CHILI John Cahill, Pastor Pastor John D. Murray Carl Pense, Pastor Church Directory 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School 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. 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 939 Bridge Street, Vernonia 503-429-1161 www.pbfalive.com Sunday School 9:30 a.m. Sunday Morning Worship 11:00 a.m. Thursday Prayer 7:00 p.m. 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. 1 lb dried black beans, (2 1/2 cups), rinsed 1 T extra-virgin olive oil 2 T mustard powder 2 T chili powder 1-1/2 tsp cumin seeds, or ground cumin 1/2 tsp cardamom seeds, or ground cardamom 2 medium onions, coarsely chopped 1 lb mushrooms, sliced 8 oz tomatillos, husked, rinsed and coarsely chopped 1/4 cup water 5-1/2 cups vegetable broth 1 (6-oz) can tomato paste 5-6 T minced canned chipotle peppers in adobo sauce 1-1/4 cups grated Monterey jack, or pepper jack cheese 1/2 cup sour cream 1/2 cup chopped fresh cilantro 2 limes, cut into wedges Soak the beans overnight, covering with at least 2 inches of water to allow for expansion. Rinse well in colander after soaking. Please see page 18