Volume 17

July 2018

Issue 5 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 4
         Continued p2  & p5  

Page 3:
  o  Dorcus House News
     o Sewing  Camp

Page 4:
  o Welcome to my
      Kitchen -
        Cathy Sifuentez
    o  Cajun Catfish Wraps
         with Slaw
    o Sesame-Pineapple
        Chicken Stir-Fry

 Page 6:
Women of the Word with
     Kimberly Black -
      children's books writer


3-1/2 c. thinly sliced red or green cabbage
1/4 c. light mayonnaise
1-1/2 T. cider vinegar
1/2 t. sugar

To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.

1 T. all-purpose flour
1 T. paprika
1-1/2 t. dried thyme
1-1/2 t. dried oregano
1 t. garlic powder

31 t. black pepper
1/2 t. salt
1/4 t. cayenne pepper
4 (6-oz) catfish fillets
1 T. butter
Flour tortillas

To prepare the wraps, combine flour and next 7 ingredients in a shallow dish. Dredge fillets in flour mixture. Melt the butter in a large nonstick skillet over medium-high heat. Add fillets; saute 5 min. Turn fillets over; cook 4 min. or until fish flakes easily when tested with a fork. Heat tortillas; cut each fillet into 4 pieces and arrange on each tortilla, top with slaw and roll up.


1 T. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 c. sugar snap peas, trimmed
1 large red bell pepper, cut into 1-inch pieces

3 cloves garlic, minced
2 c. fresh pineapple chunks (1 inch)
1/4 c. toasted sesame dressing
1 T. lite soy sauce
2 green onions, diagonally cut into thin slices

Heat oil in large skillet on medium-high heat.  Add chicken, peas, peppers and garlic; stir fry 4-5 min. or until chicken is done. Add pineapple; stir fry 2 min. or until heated through. Stir in combined dressing and soy sauce. Remove from heat; stir in onions.