Volume 17

March 2018

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
My name is
         Gina Newton
              cont. p.2

Page 3:
  o Dorcas House News

Page 4:
  o Welcome to my
      Kitchen -
        Cathy Sifuentez
    o Chicken Thies
    o One Pan Roasted
          Pork Supper

Page 5:
   o Chocolate -
                 Chocolate  

Page 6:
  o Upcoming Series
      Women in Ministry
 

CHICKEN THIGHS WITH OLIVES AND TOMATO SAUCE

12 bone-in, skinless chicken thighs
1 t. kosher salt, divided
1/4 t. freshly ground black pepper, divided
1 t. olive oil
1-1/2 T. minced garlic
1/4 c. dry white wine
3 T. tomato paste
2 to 3 t. crushed red pepper
1 – 28 oz. can diced tomatoes
1/4 c. sliced pitted Kalamata olives
 

Season chicken with 1/2 t. salt and 1/8 t. pepper. Heat oil in a large skillet set over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer to a slow cooker. Add garlic to pan and cook for 30 seconds, stirring constantly. Add wine, scraping pan to release brown bits and cook for 30 seconds. Add wine mixture to slow cooker. In a small bowl, stir together tomato paste, crushed red pepper and tomatoes and add to slow cooker. Cover and cook on high for 4 hours. Stir in remaining salt, remaining pepper and olives.

ONE-PAN ROASTED PORK SUPPER

2 medium sweet potatoes, peeled, cubed
1 large red onion, cut into thin wedges
1/2 c. Light Catalina dressing
1-1/2 t. dried thyme leaves, divided
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2 c. water
2 small pork tenderloins, 3/4 lb. each.

Preheat oven to 375 degrees F. Toss sweet potatoes and onion with dressing and 1/2 t. of thyme. Arrange in single layer on 15x10x1-inch baking sheet sprayed with cooking spray. Bake 10 min. Meanwhile, combine stuffing mix and water. Cut each tenderloin diagonally into thirds. Push vegetable mixture to edges of baking sheet. Spoon stuffing down center of baking sheet; top with pork. Sprinkle remaining 1 t. thyme over pork. Bake 45-50 min. or until internal temperature of pork reaches 160 degrees F. Makes 6 servings.