Volume 17

September 2018

Issue 7 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 6 Adley Gray
         Continued p2

Page 3:
  o Women’s Bible Study
  o Finding I Am
       By Lysa Terkeurst

Page 4:
  o Welcome to my
      Kitchen -
        Cathy Sifuentez
    o  Wild Rice and
         Chicken Bowl
    o Slow-Cooked South
        African BBQ

Pate 5:
  o Back-to-School Self-
      Care Tips for Moms

 Page 6:
Women's Newsletter
      Mission Statement


12 c. uncooked wild rice
2 c. cooked, shredded chicken breasts
1/2 c. golden raisins
1/2 c. chopped red bell pepper
1/4 c. chopped red onion
2 T. fresh lemon juice
1 T. extra virgin olive oil
1 T. Dijon mustard
1 t. white wine vinegar
1/4 t. salt
1 T. chopped fresh mint
2 T. chopped fresh parsley
2 T. sliced almonds, toasted

Cook wild rice according to package directions. Combine cooked rice, chicken and next 3 ingredients in a large bowl. Whisk together lemon juice and next 5 ingredients. Drizzle over rice mixture, tossing to coat. Stir in mint and parsley. Sprinkle with almonds.



 3 lb. boneless skinless chicken thighs
1-1/2 c. Kraft Sweet Brown Sugar bbq sauce
1 c. chicken broth
1 onion, sliced
1/2 c. dried apricots, quartered
1/2 c. golden raisins
1 T. curry powder
3 cloves garlic, minced

Place chicken in slow cooker. Combine all remaining ingredients; pour over chicken. Cover with lid. Cook on low 8 hours or on high 5 hours. Serve over hot cooked rice.