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The INDEPENDENT, April 4, 2012
Food for Thought
by Leslie Barnes
BLACK FOREST HAM AND CARAMELIZED ONION GRILLED CHEESE
Easter dinner is a great time share with family and
friends. Leftover ham can be magically transformed into
this delicious grilled sandwich.
Happy Easter!
SCALLOPED POTATO GRATIN
Heat a large frying pan over medium-low heat. Meanwhile, spread butter on one
side of each slice of bread.
Once the pan is warm, add a slice of bread buttered side down and top with the
cheese, then onions, then ham. Close the sandwich with the other slice of bread,
buttered side up.
Cook until the bread is toasted and the cheese is melted, about 4 to 5 minutes
per side.
Makes 1 sandwich.
1-1/2 cups heavy cream
1 tsp thyme
3 garlic cloves, chopped
1/2 tsp ground nutmeg
Butter
2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 375°F.
In a saucepan, heat up the cream with thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an
overlapping pattern and season with salt and pepper. Remove cream from heat,
then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more
layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil
until cheese browns, about 5 minutes.
Serves 4-6.
HONEY GLAZED CARROTS
Salt
1 lb baby carrots
2 T butter
2 T honey
1 T lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook
until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, hon-
ey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with
salt and pepper and garnish with parsley.
Serves 4.
Church Directory
1 T unsalted butter, softened
2 (1/2-inch-thick, 7-1/2-inch-long) slices light rye bread
2 oz thinly sliced gruyere cheese
2 T Basic Caramelized Onions
2 oz thinly sliced Black Forest ham
How to Caramelize Onions
Several medium or large onions, yellow, white, or red (5 large raw onions yields
about 2 cups caramelized onions.)
Olive oil
Butter (optional)
Salt
Sugar (optional)
Slice off the root and top ends of the onions, peel the onions. Cut the onions in
half. Lay them cut side down and slice the onions lengthwise to desired thickness.
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions.
Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about
1 tsp per onion). Heat the pan on medium high heat until the oil is shimmering. Add
the onion slices and stir to coat the onions with the oil. Spread the onions out even-
ly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some
salt over the onions, and if you want, you can add some sugar to help with the
caramelization process.
Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as
the onions start sticking to the pan, let them stick a little and brown, but then stir
them before they burn. After the first 20 to 30 minutes you may want to lower the
stove temperature a little, and add a little more oil, if you find the onions are verg-
ing on burning. As the onions cook down, you may find you need to scrape the pan
every minute, instead of every few minutes. Continue to cook and scrape, until the
onions are a rich, browned color. At the end of the cooking process you might want
to add a little balsamic vinegar or wine to help deglaze the pan
and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
V ERNONIA F OURSQUARE C HURCH
C OVENANT C HURCH V ERNONIA
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 9:30 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 Ladies 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.
Watch road for runners during
Vernonia Marathon on April 15
Residents and visitors in
Vernonia, Buxton, Manning
and Banks will need to be on
the lookout for runners on Sun-
day, April 15, as they gather for
the 2012 Vernonia Marathon
and Half Marathon.
The runners will be on the
Banks-Vernonia State Linear
Trail most of the time, but the
marathon will finish at Banks
High School, and participants
are being asked to park at the
school parking area. Shuttle
buses will take participants to
the starting area at Cedar
Ridge Retreat, just outside
Vernonia.
In addition to the runners,
there will be support people
and spectators. Because the
starting line is at Cedar Ridge,
both the marathon and half-
marathon runners will be on
Keasey Road, State Avenue
and other streets in town until
they get to the trail.
The limited parking area at
Cedar Ridge is needed for the
race volunteers and for bus
turn-around space, so some
traffic congestion is likely in
Vernonia. There may also be
congestion on Highway 47 at
the Top Hill Trailhead, which
will be the ending spot for the
half marathon