The independent. (Vernonia, Or.) 1986-current, August 01, 2012, Page Page 6, Image 6

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    Page 6
The INDEPENDENT, August 1, 2012
Food for Thought
by Rebecca McGaugh
With warmer weather here, no one wants to heat up the house by using the
oven. Here are some recipes that can be done in one pan on the stove top, plus a
tasty apple salad.
ITALIAN SEASONED STIR FRY
Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken
until no longer pink in the center and juices run clear, 7 to 10 minutes.
Place the rest of the ingredients, except the flour, in the pan and turn heat down
to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes,
until thickened.
Serves 8.
CURRIED CHICKEN SALAD
2 T all-purpose flour
1 tsp garlic powder
1 lb skinless, boneless, chicken breasts, cut into cubes
1 red bell pepper, sliced
1 small onion, chopped
1 cup sliced zucchini
1 cup sliced fresh mushrooms
1/4 cup chicken broth
1/4 cup Italian salad dressing
Salt and pepper to taste
3 eggs
2 cups chopped, cooked chicken meat
4 stalks celery, chopped
1/4 cup chopped green onions
2 T dill pickle relish
1-1/2 tsp curry powder
2 T mayonnaise
Mix flour, garlic powder, salt and pepper in a resealable plastic bag. Add cubed
chicken and shake until well coated.
Heat the oil in a large skillet over medium heat. Add the chicken; cook and stir
until the chicken is no longer pink, about 5 minutes. Stir in the rest of the ingredi-
ents. Cover and simmer until vegetables and meat are tender, about 10 minutes.
Serves 4.
Place eggs in a saucepan and cover completely with cold water. Bring water to
a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 min-
utes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, cur-
ry and mayonnaise. Stir until well mixed. Refrigerate until chilled.
Serve in bread as a sandwich or on top of a salad.
Makes 7 servings.
MUSHROOM PORK CHOPS
TERIYAKI AND PINEAPPLE CHICKEN
2 T vegetable oil
1 lb skinless, boneless chicken breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1-1/4 cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 (8 oz.) can pineapple chunks, undrained
1 tsp garlic powder
1/4 tsp (or up to 1 tsp, to taste) crushed red pepper
1/4 cup all-purpose flour
4 pork chops
1 pinch garlic salt or powder, or to taste
1 onion, chopped
1/2 pound sliced fresh mushrooms
1 (10.75 oz) can condensed cream of mushroom soup
Salt and pepper to taste.
Season pork chops with salt, pepper, and garlic.
In a large skillet, brown the chops over medium-high heat. Add the onion and
mushrooms, and sauté for one minute. Pour soup over chops. Cover skillet, and
reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are
cooked through.
Serves 4.
APPLE SALAD
Church Directory
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 9:45 a.m.
Morning Worship 10:45 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.
2 large red apples, cored and diced
6 dried figs, chopped
2 ribs of celery, diced
1/2 cup fat-free lemon yogurt
2 T slivered almonds
2 carrots, peeled and grated
In a small bowl, combine the apples, figs and celery. Add yo-
gurt and mix thoroughly. Serve topped with almonds and gar-
nished with grated carrots.
Makes 6 servings.