Newsletter - September 2016

A Note from your
​CMSA President

​Happy September; the days are getting shorter and the temperatures should start going down, I can’t wait. I am looking forward to seeing everyone again for our monthly lunch and learn September 21, 2016. We have been having such great speakers and participation, thank you all for all of your support and the hard work you put into helping  and with and supplying  speakers.  The board is so grateful for the increase of numbers attending our lunch and learns. Special thanks to Elizabeth McAllister (secretary) and Randy Bauch for all of your assistance month after month reaching out to our sponsors to ensure we have are delivering quality and interesting subjects to you all. I can’t thank Tiffany Woodard enough for all of the administrative support you supply, so glad you are there for us.
        Please remember you are welcome to become a corporate sponsor and/or an individual member.
See you soon,
Kathy Demicell, President of CMSA Middle Tennesse

The Middle TN Chapter of CMSA
will hold its next monthly meeting on
 Wednesday, September 21, 2016
from 11:30 - 12:30

Presenter - Judy Turner with Amedysis Hospice
Topic - "Being Mortal - Having end of life conversations with doctors" 

Amedysis home health will be providing the lunch.

Recipe of the Month

Salami Provolone Burgers with
​Bacon and Cheese Spuds

Salami Provolone Burgers

1 1/2 lb ground beef
1 teaspoon salt-free garlic/herb seasoning
4 slices provolone cheese (3 oz)
8 slices Deli hard salami (2 oz)
1/3 cup roasted red peppers, chopped
2 tablespoons chopped black olives
8 teaspoons creamy peppercorn salad dressing, divided
4 Bakery French (or regular) hamburger buns
Steps

1. Preheat grill pan (or grill). Form meat into four patties; sprinkle with seasoning (wash hands). Place patties in grill pan (or on grill); grill 3–4 minutes on each side or until meat is 160°F.
2. Top each patty with 1 slice cheese and 2 slices salami; let stand to melt cheese. Chop peppers and combine with olives.
3. Spread 2 teaspoons peppercorn dressing on inside of buns. Place patties on bottom halves of buns; top each with 2 tablespoons olive mixture. Assemble burgers and serve.

Bacon and Cheese Spuds

Nonstick aluminum foil
10 oz frozen seasoned waffle-cut fries (1/2 bag)
1 cup shredded Italian-blend cheese
1/3 cup cooked bacon pieces
1/4 cup creamy peppercorn salad dressing
Steps

1. Preheat oven to 425°F (or preheat grill). Line baking sheet with foil; place potatoes in center of pan. Cook potatoes following package instructions.
2. Combine remaining ingredients. Top potatoes with cheese mixture; bake (or grill) 3–4 minutes or until cheese melts. Serve.