Newsletter - July 2015

A Note from your
CMSA Mid-TN President

Happy post July 4th, I hope you all had a wonderful celebration. My week in Orlando for National CMSA was wonderful, so many sessions to choose from, ranging from politics to how to run a chapter meeting. I learned how active our organization is in Washington. We have representation in Washington pushing for the recognition of Case Managers verses those called Case Managers that are not. Preparations to go the hill are being made for September.  National CMSA also recognizes how financially taxing it is to pay for membership fees, so coming soon they will offer monthly payment options. I am happy and proud that our chapter was recognized for being in existence for 20 years.Our chapter was nominated for our technology efforts in our web site and efforts for revitalization of our chapter, although we did not win; it was great being nominated.
    Did you know that CMSA has been in existence since 1990 with 75 chapters and over 30,000 members. We are organized, large, and powerful. If you want to be part of something great, join us. Just go to CMSA.org and you can join online.
    I am looking forward to seeing you all again July 15,2015 for Lunch and Learn.

Kathern Demicell, RNCCM
Middle Tennessee CMSA Chapter

Thank You
to our
CMSA Sponsors!

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

Wednesday, July 15, 2015
from 11:30 – 12:30

RECIPE OF THE MONTH

BLT Pasta Salad

INGREDIENTS:
1 (16 ounce) package medium seashell
pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad
dressing
1 small onion, chopped
2 tomatoes, chopped

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. 
Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.