Volume 17

November 2018

Issue 9 Page 4

Table of Contents:

About this Ministry
   o Planning Team
   o Past Newsletters
   o Dorcas House on
   o Our Church's Web

Page 1:
  o Women in Ministry
       Part 8 It's a Wrap
         Continued p2 - p5

Page 3:
  o Dorcas House News
Update - We've Moved

Page 4:
  o Welcome to my
      Kitchen -
        Cathy Sifuentez
    o Chicken Enchilada Soup
Roasted Salmon with
       Lime and Cilantro
    o Delicious Non-Dairy Milk

 Page 6:
Women's Newsletter
      Mission Statement

Cathy's Kitchen


2 boneless skinless chicken breasts
   (about 1 lb.)
2 c. good-quality chicken stock
10 oz. can red enchilada sauce
2 14-oz. cans black beans, rinsed and rained
1 14-oz. can fire-roasted diced tomatoes,
   with juice
 15-oz- can whole-kernel corn, drained
1 4-oz. can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 t. ground cumin
1 t. salt

Saute onions and garlic in olive oil until soft and translucent. Add them, and remaining ingredients, to slow cooker and stir to combine. Cook for 3-4 hours on high or 6-8 hours on low, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

(Dairy free)

4 (6 ounce) salmon fillets, skin on
Coarse salt and freshly ground pepper
1/4 c. fresh lime juice
2 T. soy sauce
1 t. sugar
1 T. chopped fresh cilantro leaves

Preheat oven to 450 degrees. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10-13 min. Using a flat spatula, remove fillets, leaving skin on the baking sheet. In a small bowl, whisk together lime juice, soy sauce and sugar; fold in cilantro. Spoon sauce over fish and serve.