Volume 18

January 2019

Issue 1 Page 4


Table of Contents:

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

Page 1:
  o Change Through
     Godís Strength -
      Rachel Moore  p2 - p5

 Page 3:
  o Thank You -
      Gina  Newton

Page 4:
   o Cooking with Cathy
       Sifuentez
      o Beef & Farfalle
         Pasta
      o White Bean
          Vegetable Soup
          With Meatballs

Page 5:
  o Church Mice

Page 6:
  o News Bites

Cathy's Kitchen

BEEF AND FARFALLE PASTA

1-1/4 lb. lean ground beef
1 14-oz. can beef broth
1 14.5-oz. can Italian-style diced tomatoes
    (basil, garlic, oregano)
2 c. uncooked farfalle (bow tie) pasta
2 c. sliced zucchini (1/4 inch thick)
3/4 c. grated Parmesan cheese, divided
 

In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking up into 3/4-inch pieces. Remove beef with a slotted spoon to a bowl and pour off the drippings. Return the skillet to the heat and add the beef broth, tomatoes & pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium. Cook, uncovered, for 15 min., stirring frequently. Add zucchini and continue cooking for an additional 5 min. or until pasta is tender. Return beef to the skillet and stir in 1/2 c. of the cheese; heat through. Sprinkle the remaining cheese over each serving.

WHITE BEAN VEGETABLE SOUP WITH MEATBALLS

2 T. olive oil
1 c. thinly sliced carrots
1 c. diced onion
3/4 c. diced celery
1 medium zucchini, diced
1 15-oz. can Great Northern or cannellini
    beans, rinsed and drained
1 14-oz. can diced tomatoes
21 14-oz. can reduced-sodium chicken broth
3 c. water
3 T. long-grain brown rice
1 t. Italian seasoning
3/4 t. salt
1/4 t. freshly ground black pepper
1 1-lb. package frozen turkey or beef
    meatballs
 

 Heat oil in a large pot over medium-high heat. Add carrots, onion, celery and zucchini. Cook, stirring occasionally, until onion is softened, about 7 min. Add beans, tomatoes, broth, water, rice, Italian seasoning, salt & pepper. Cover & bring to a boil. Reduce heat and simmer 30 min. Cook meatballs according to package directions. During the last 10 min. of cooking the soup, add the meatballs and simmer until thoroughly heated.
This soup is even better the second day!