Volume 18

April 2019

Issue 3 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 What a Mighty God
       we serve
         Gina Newton     P2

 Page 3:
   o A Mother's Day
             Aaron Beard

Page 4:
   o Cooking with Cathy
      o Black Bean
      o Catalina Cranberry

Page 5:
Dorcas House
     o Summer Sewing
         Camps & Dates

Page 6:
  o News Bites

Cathy's Kitchen


1 T. vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 – 14.5 oz. can chopped tomatoes
1 c. salsa
 2 – 15 oz. cans black beans, drained & rinsed
Salt and black pepper to taste
2 avocados – peeled, pitted and mashed
1 T. fresh lemon juice
12 – 6-inch corn tortillas, quartered
2 c. shredded cheddar cheese

Preheat oven to 400 degrees. Lightly grease a 9 x 13-inch baking dish. Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa and black beans. Season with salt and pepper. Bring to a simmer and cook about 3 min. In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice. Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients. Bake for 35 min. or until sauce is bubbly.


4 lb. bone-in chicken pieces (breasts and/or thighs)
1 can (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) Catalina dressing
1 envelope onion soup mix

Heat oven to 350 degrees. Place chicken in two (13 x 9 inch) baking dishes. Mix remaining ingredients and pour over chicken. Bake 50 min. or until chicken is done.