Greetings from Indiana!
by Jessica Comer, Auxiliary President

The war has begun with the farmer’s and mother nature! One week you are in the field every day and the next you are waiting for it to dry up. At least this spring is better than last year and maybe we won’t be harvesting in December! Hopefully, everyone is making plans to attend the Junior Nationals in Springfield, Ill. I know the Illinois group and the junior board are working hard to make this year a great success.

The queen contest will be held at the Junior Nationals again this year. Thank you to this year’s queen, Sloan Witherow for a great year.

Scholarships will be awarded at the banquet in Springfield. If you will be a high school senior next year, be looking for information for next years scholarships. The Ladies Auxiliary would like to give a big “THANK YOU” to the Tennessee Junior Chi Association for giving a donation to the scholarship fund.

It’s a few months away, but it is time to start thinking about Louisville. We will have our annual luncheon/meeting and elect new board members and officers. Please be looking for a new format for the “Chi Lady of the Year” here soon. As always we will have our Silent Auction, so start digging deep for great items to bring. All proceeds will go to help the queen and other activities throughout the year.

Hope everyone has a great spring, and best of luck to all juniors!

~ Jessica

Recipe Corner

Beefy Mexican Lasagna

Ingredients:

Instructions:

1. Heat oven to 350oF. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn & cumin; bring to a boil. Reduce heat, simmer 5 minutes, stirring occasionally.
2. Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas.; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
3. Cover with aluminum foil. Bake for 30 minutes. Remove foil, sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortillas strips , if desired, tomato and cilantro.

ACA Ladies Auxiliary Board

ACA Ladies Auxiliary Directors