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.