Newsletter - February 2019

A Note from your CMSA President

Happy rainy February. February calendar has many events throughout the month. CMSA is just one of them. We had a wonderful turnout for the first session of 2019 last month,  and although we did not have education we did have a wonderful lunch and opportunity for everyone to network. We plan to do this again towards the end of the year. In January we provided handouts with information and contacts if any sponsors are interested in providing education and or lunch. We had some good responses and are always open to more folks to assist and support our chapter.

One of the suggestions (a great one) from our board is to feature a sponsor every month and allow them the opportunity to display their product. This month we are excited to feature Drayer Physical Therapy. Thank you Drayer for all of your support. I would also like to encourage more vendors to become sponsors.

Don’t forget that the national CMSA is coming in June, never too early to start planning. It is in Las Vegas this year. Who wouldn’t want to go there? Remember individual membership is available online at CMSA.org.

​Thank you all as always for all you do and the support you provide, and I will see you February 20,2019.  

​​Kathern Demicell, RNCCM
President of CMSA Middle Tennessee Chapter

The Middle TN Chapter of CMSA will hold its next monthly meeting on:

Wednesday, February 20, 2019
from 11:30 - 12:30 

Speaker:
TBA

Lunch Sponsor:
Morning Pointe

RECIPE OF THE MONTH

Dressed-up Bacon Mac and Cheese

Ingredients

•  Unsalted butter, for greasing
• 8 ounces macaroni
• 2 1/2 cups cold milk
• 4 ounces provolone cheese, coarsely grated
• 4 ounces aged Asiago cheese, coarsely grated
• 2 large eggs
• 2 scallions, white and green parts, chopped
• 3 slices white sandwich bread, torn into small pieces
• 3 strips bacon
• 1 medium onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1/8 teaspoon cayenne pepper
• Kosher salt

Directions

1. Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
2. Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
3. Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
4. Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.