Volume 17

June 2018

Issue4 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 Women in Ministry
       Part 3
          Continued p2  & p5  

Page 3:
  o Sewing  Camp

Page 4:
  o Welcome to my
      Kitchen -
        Cathy Sifuentez
    o  Citrus Marinated
         Chicken thighs
    o One-Pan Roasted
        Salmon & Squash

Page 5:
  o Continuation of
    "Women in Ministry"
       part 3.
  o Save the Date - 2018

 Page 6:
  o Women's Newsletter
      Mission Statement 
You Can Be Published
      in Our  Newsletter


1 bunch green onions, thinly sliced
1/2 bunch cilantro, leaves and tender
    stems only
2 garlic cloves, chopped
1 t. finely grated lime zest
1 t. finely grated orange zest
1/4 c. fresh lime juice
1/4 c. fresh orange juice
1/4 c. reduced sodium soy sauce
2 T. vegetable oil
1 T. kosher salt
2 lbs. skin on, bone in chicken thighs

Set aside 1/4 c. sliced green onions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt and remaining green onions in a food processor or blender until a coarse puree forms. Set aside 1/4 c. marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag and turn to coat. Chill at least 20 minutes, up to 2 hours. Preheat broiler. Remove chicken from marinade and place, skin side up, on a foil-lined broiler-proof baking sheet (or broiler pan); discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instant read thermometer inserted into the thickest part of thigh registers 165 degrees F, 15-20 minutes longer. Serve chicken with reserved marinade and green onions.


3 T. lite balsamic vinaigrette dressing
2 T. maple syrup
1 T. coarse ground mustard
2 t. chopped fresh rosemary

3 c. brussels sprouts, trimmed, cut in half
2 c. butternut squash cubes (3/4 in.)
4 skinless salmon fillets (1 lb.)

Heatoven to 400 degrees F.  Mix dressing, syrup, mustard and rosemary until blended. Combine vegetables in medium bowl. Add 3 T. dressing mixture, mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray. Bake 20 min. or until vegetables are crisp tender. Remove from oven. Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture. Bake 17 min. or until vegetables are tender and fish flakes easily with fork.