Volume 17

May 2018

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:
Women in Ministry
       Part 2
           Continued p2     

Page 3:
  o Sewing  Camp
  o My Anchor
     by Rashele Martinez

Page 4:
  o Welcome to my
      Kitchen -
        Cathy Sifuentez
    o  Huevos Rancheros
    o Mediterranean
        Chicken Skillet

Page 5:
  o Mama
      by Alice Edwards &
      Shelley Collins

 Page 6:
  o Miss a Recipe or
  o Mission Statement


1 – 15-oz. can whole peeled tomatoes, undrained
¼ c. diced yellow onion
¼ c. cilantro leaves
1 large clove garlic
1 jalapeno pepper
½ t. salt
5 oz. chorizo, casings removed, diced
Vegetable oil
4 corn tortillas
1 – 16-oz. can refried beans
4 eggs
1 avocado, diced

In a food processor or blender, combine the tomatoes (with juices), onion, cilantro, garlic, jalapeno and 1/2 t. salt; puree until smooth. Transfer mixture to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat. In a large skillet over medium-high heat, cook the chorizo until browned. Add to the sauce and cover again. Add 1 T. vegetable oil to the fat in the large skillet. Place a tortilla in the skillet and cook until lightly golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary. Heat the refried beans in a large skillet. Spread the beans on the tortillas. Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the pan. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more. Place one egg on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado and cheese.


4 T. olive oil
1 lb. boneless, skinless chicken breasts, thinly sliced
1 pint cherry tomatoes
1 c. marinated quartered artichoke hearts, with about ¼ c marinade

½ c. Kalamata olives
½ c. roasted red peppers
Kosher salt
Freshly ground black pepper

Heat 2 T. of the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until cooked through, about 5 minutes. Transfer to a plate. Add the remaining 2 T. olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Serve over hot cooked rice.