May 2019 Articles

• Just Rambling May 2019
• Spiritual Corner: Lessons from Cain
• U.S. Army Air Corps Corporal Willis Andrews: Veteran,
• Scripture to Live By: Matthew 15:8-9
• Ag-mazing Speech by Stephanie Cruse
• Legal Trivia:
• Louisiana-named fungus troubles wheat crop
• Magnolias are an iconic Southern tree
• LSU AgCenter researcher works to control sweet potato shape
• Louisiana homeowners should prepare for upcoming termite swarms
• Chicken Enchilada Dip
• Farm Bureau Details Ag Program Funding Priorities, Calls for Disaster Relief
• Farm Bureau Calls for House Approval of Disaster Aid
• Rep. Jason Smith Fires Up Family Business Estate Tax Coalition
• American Farm Bureau Relieved that Border Will Remain Open
• Mississippi Farm Bureau: Accurate Broadband Maps are Crucial
• How Farmers Hold onto Hope in the Tough Times
• USDA Announces Buy-Up Coverage Availability & New Service Fees for Noninsured
• LSU hosts National Poultry Judging Contest
• Higher Limits Now Available on USDA Farm Loans
• Master Farmer Training

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Chicken Enchilada Dip

Chicken Enchilada Dip
1 can chunk chicken, from can
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced ( I only used juice)

Preheat oven to 350 degrees .
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. Serve with chips.

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