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The INDEPENDENT, September 5, 2012
Food for Thought
by Rebecca McGaugh
Here are a couple of simple ways to cook a chicken and then a couple of ways
to use leftover cooked chicken. And, finally, something for all the dog lovers out
there – a healthy dog biscuit you can make at home.
ROASTED CHICKEN
1 (4 to 5 lb.) whole chicken
salt and pepper or Italian seasoning to taste
4 whole onions
4 carrots, cut into 1 inch (or so) pieces
4 stalks celery, cut into 1 inch (or so) pieces
4 potatoes, yams or sweet potatoes
1 cup water
Preheat oven to 350°F.
In a skillet, over medium heat, cook the garlic and white parts of onion in oil un-
til tender. Mix in chicken, salt and pepper. Toss well to coat with oil. Stir in salsa.
Arrange chips on a large baking sheet. Spoon chicken mix over chips. Top with
cheese and tomato. Bake in oven for 10 minutes, or until cheese has melted. Re-
move from oven, sprinkle with green onion parts before serving.
Makes 6 servings.
Preheat oven to 325°F. Place chicken in roasting pan, season as desired.
Arrange vegetables around chicken, add water to bottom of pan, and cover pan
tightly.
Roast for 2 hours or until chicken is tender and juices run clear.
Serves 4.
POT PIE
2 cups leftover chicken or turkey, chopped or shredded
2 cups chicken or turkey gravy
2 cups mixed vegetables
2 (9-inch) unbaked pie shells
2 T cornstarch
Preheat over to 350°F.
Line a 9-inch pie plate with pastry. Mix chicken or turkey and vegetables togeth-
er, place in pie crust. Mix cornstarch with gravy, then pour over chicken or turkey
and vegetables. Cover with remaining crust. Cut slits in top to vent steam.
Place pie on a cookie sheet (to prevent overflow into oven). Cook 1 hour, until
crust is golden brown. Slice and serve.
Serves 8.
EASY CHICKEN NACHOS
2 cloves garlic, crushed or minced
6 green onions, sliced, white and green parts
Church Directory
separated
3 T oil
2 cups cooked, shredded chicken
1 cup salsa
6 oz (1/2 of a 12 oz) pkg tortilla chips
8 oz pkg shredded Cheddar/Monterey Jack cheese
1/2 large tomato, diced
salt and pepper to taste
BBQ CHICKEN IN FOIL
4 sheets (12x18” each) heavy duty aluminum foil
2 boneless, skinless chicken breasts, cut in half.
1 cup barbecue sauce
1 (10 oz) pkg frozen whole kernel corn
1/2 cup chopped green bell pepper
Preheat over to 450°F or grill to medium-high.
Center one chicken breast half on each sheet of aluminum foil. Spoon barbecue
sauce over chicken. Top with vegetables.
Bring up foil sides and double fold top and ends to seal packet, leaving some
room for heat to circulate. Repeat with other three packets.
Bake 20 to 25 minutes on a cookie sheet in oven or grill 12 to 15 minutes on
covered grill
Serves 4.
DOG BISCUITS
Here’s a recipe for you dog lovers.
3 cups whole-wheat flour
1 cup quick cooking rolled oats
1-1/4 cups warm water
1/2 cup natural peanut butter
2 T vegetable oil
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.
Preheat oven to 350°F.
In large bowl, mix flour and oats. Stir in water, peanut butter
and oil.
Knead on lightly floured surface, mixing in more flour as need-
ed, until smooth and no longer sticky. Roll out to 1/4 inch thick.
Cut into desired shapes with cookie cutter and place 3/4 inches
apart on ungreased cookie sheets (2). Bake 20 minutes. Turn off
oven and leave biscuits in oven until completely cooled.
Makes approximately 30 servings.