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The INDEPENDENT, February 1, 2012
Food for Thought
by Leslie Barnes
The versatile and virtually one-pot meal works both for
family nights and entertaining. Best of all, they are relative-
ly simple to make. The cookies are an adaptation of my fa-
vorite banana bread recipe.
HOT OPEN FACE ROAST BEEF SANDWICHES
1-1/2 lbs red-skinned potatoes, pierced with a fork
4 T unsalted butter
3/4 to 1 cup milk
Kosher salt and freshly ground pepper
1/2 medium onion, sliced
3 T all-purpose flour
2-1/2 cups low-sodium chicken broth
2 tsp Worcestershire sauce
4 thick slices sourdough bread
3 T dijon mustard
1 T prepared horseradish
3/4 lb sliced roast beef
1/2 bunch watercress, woody stems removed
1/4 cup chopped fresh parsley
Microwave potatoes on high until soft, about 20 minutes. Using a fork, mash the
potatoes in a bowl with 2 T butter. Add the milk and mash; season with salt and
pepper. Preheat the broiler.
Meanwhile, melt the remaining 2 T butter in a skillet over high heat. Add the
onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly
brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcester-
shire sauce and simmer until thick, about 3 minutes.
Toast the bread under the broiler, about 1 minute. Spread the mustard and
horseradish on toasts; place each on a plate. Pour some gravy over the toast; top
with roast beef, more gravy, watercress and parsley. Season with salt and pepper.
Serve the sandwiches with the potatoes.
Serves 4.
CHEWY LOW-FAT BANANA CHOCOLATE CHIP OATMEAL COOKIES
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Church Directory
V ERNONIA F OURSQUARE C HURCH
F IRST B APTIST C HURCH
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.
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 Ladies Study 7:00 p.m.
Nursery 10:15 a.m.
Vernonia Community Preschool
1/2 tsp ground cinnamon
4 T unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/2 cup mashed ripe banana
1/2 tsp vanilla extract
2 cups quick oats, optional: blend 1-1/2 cups of the oats in a blender or coffee
grinder to flour, for a smoother texture.
3/4 cup chocolate chips
Preheat oven to 350° F. In a medium bowl, whisk together flour, baking powder,
baking soda, salt and cinnamon.
In a large bowl, with a mixer, cream together the butter and the sugars on medi-
um speed. Add the egg, followed by the mashed banana and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and
no streaks of flour remain; stir in the chocolate chips.
Drop heaping tablespoonsful of the dough onto baking sheets. Bake for about
10-12 minutes, or until cookies become light brown at the edges.
Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool
completely.
Makes about 30 cookies.
CARIBBEAN RICE AND PEAS
10 oz frozen black-eyed peas, thawed
Kosher salt
2 T extra-virgin olive oil
6 oz turkey kielbasa (or other smoked sausage), thinly sliced
1 large bunch scallions, sliced, white and green parts separated
2 small ribs celery, diced
6 cloves garlic, sliced
1 jalapeño, finely chopped
2 tsp jerk seasoning, recipe below.
2 tsp chopped fresh thyme
2 T tomato paste
1 cup uncooked long-grain brown rice
2 bay leaves
4 cups stemmed and chopped collard greens
Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot.
Cover and bring to a boil.
Meanwhile, heat the olive oil in a large, deep skillet over medi-
um heat. Add the kielbasa and cook until golden, about 2 min-
utes. Add the scallion whites, celery, garlic, jalapeño, jerk sea-
soning and a generous pinch of salt. Cook until the vegetables
brown, about 5 minutes. Add the thyme and tomato paste and
P IONEER B APTIST F ELLOWSHIP
cook, stirring occasionally, until the tomato paste turns brick red,
John Cahill, Pastor
about 2 more minutes. Add the rice, bay leaves and the black-
939 Bridge Street, Vernonia
eyed peas with their liquid to the skillet and bring to a boil; do not
503-429-1161
stir.
www.pbfalive.com
Sunday School 9:30 a.m.
Add the collards; cover, reduce the heat to low and simmer
Sunday Morning Worship 11:00 a.m.
undisturbed until most of the liquid is absorbed, about 50 min-
Thursday Prayer 7:00 p.m.
utes; set aside for 10 minutes. Remove and discard the bay
leaves.
N EHALEM V ALLEY B IBLE C HURCH
Just before serving, add the scallion greens and fluff with a
Gary Taylor, Pastor
fork.
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.
Jerk Seasoning
1 T allspice
1/4 tsp ground cinnamon
1/4 cup light brown sugar
1 tsp red pepper flakes
1/4 tsp ground cloves
1/4 tsp ground cumin
2 tsp salt
1 tsp freshly ground black pepper
2 T olive oil
In a medium bowl, combine all ingredients.
Serves 4.