Volume 17

October 2018

Issue 8 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 7 Lisa Brown
         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  Slow Cooker
       Chicken Adobo
    o Crispy black bean
       tacos with feta and
       cabbage slaw

Pate 5:
Silver Linings
       by Gina Newton

 Page 6:
Women's Newsletter
      Mission Statement


1-1/2 lb. boneless skinless chicken thighs
1/4 c. Kraft Zesty Lime Vinaigrette dressing
 1 large yellow onion, cut lengthwise in
     half, then sliced crosswise
4 cloves garlic, crushed
1 t. peppercorns
2 bay leaves
1/4 c. lite soy sauce
1/4 c. distilled white vinegar
1 c. jasmine rice, uncooked
2 green onions, thinly sliced

Sauté chicken in dressing in large nonstick skillet on high heat 3-5 min. on each side or until thighs are lightly browned on both sides. Remove from heat. Place yellow onions in slow cooker sprayed with cooking spray; top with chicken, garlic, peppercorns and bay leaves. Mix soy sauce and vinegar until blended; pour over ingredients in slow cooker and cover with lid. Cook on low 5 hours (or on high for 3 hours). About 25 min. before chicken is done, cook rice as directed on package, omitting salt. Remove chicken, bay leaves and garlic from slow cooker; discard bay leaves and garlic. Pull chicken into shreds with 2 forks. Return chicken to slow cooker and mix lightly. Spoon rice onto platter; top with chicken mixture and green onions.


5-oz. can black beans, drained
1/2 t. cumin
1/2 t. salt
5 corn tortillas
1 T. lime juice
5 t. olive oil
22 c. coleslaw mix
2 green onions, chopped
1/3 c. chopped cilantro
Black pepper, to taste
Hot sauce, to taste
1/3 c. feta cheese

In a small bowl, combine the beans, cumin and salt. Use a fork to mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside. In a medium bowl, combine the lime juice and 2 t. of olive oil. Add the coleslaw mix, green onions and cilantro, then toss. Season with pepper and hot sauce. Set aside. In a large skillet over medium-high heat, heat 3 t. of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for just a few seconds. Then fold the tacos in half and cook for about another minute per side, until golden brown. Fill each taco with coleslaw mixture and feta.