Volume 17

April 2018

Issue 2 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
Women in Ministry
       Part 1 - Continued
           p2  -  p5

Page 3:
  o Summer Sewing
       Camp

Page 4:
  o Welcome to my
      Kitchen -
        Cathy Sifuentez
    o  Stuffed Summer
        Squash Boats
    o Quick Crispy
        Chicken Cutlets

 Page 6:
  o Recipies & Articles
  o Mission Statement

STUFFED SUMMER SQUASH BOATS

4 large yellow squash
1 T. olive oil
2 Italian turkey sausages, casing removed (about 8 oz.)
1/2 small red onion, finely chopped
1 pint grape tomatoes, sliced in half
Kosher salt & freshly ground black pepper
1/3 c. panko breadcrumbs
1/4 c. Parmesan
 

Preheat oven to 350 degrees. Put the squash in a 12-inch high-sided skillet, cover halfway with water & bring to a simmer. Turn to low, cover with a lid & cook until tender crisp, about 8 min. Set the squash aside to cool. Drain the water from the skillet, wipe dry & place over medium-high heat. Add the oil and once hot, stir in the turkey sausage. Cook, stirring, until almost cooked through, about 4 min. Stir in the onions & cook until softened, about 4 min. more. Toss in the tomatoes, season with a big pinch of salt & pepper & cook until the tomatoes start to break down a bit, 1 more min. Set aside to cool. While the mixture is cooling, trim the ends of the squash, slice in half lengthwise & scoop out the seeds with a spoon, making a boat shape. Chop up the centers & combine with the sausage filling. Spoon the mixture into the shells, mounding them high & place on a baking sheet. Mix together the panko and Parmesan in a small bowl & sprinkle on top of the stuffed squash. Drizzle everything with olive oil & bake until golden on top, about 25 min.

QUICK CRISPY CHICKEN CUTLETS

Four chicken cutlets
Kosher salt and freshly ground black pepper
3/4 c. flour
2 T. Dijon mustard
2 large eggs, lightly beaten
2 c. panko breadcrumbs
1/3 c. finely grated Parmesan
1 t. lemon zest
2/3 c. canola oil

Sprinkle cutlets on both sides with salt & pepper. Set out three casserole dishes and add the flour to the first. Whisk together the mustard & eggs in the second. Mix together the panko, Parmesan, lemon zest and some salt & pepper in the third. Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture. Heat the oil in a large nonstick skillet. Once hot, add the cutlets & cook for 3 minutes on each side. Remove to paper towels to drain & season again with salt.