Tuesday, June 2, 2009

Staff Appreciation Luncheon

It is always a great day to see the fruits of our fundraising labors when we present the Grant money to the Museum staff. This year over $69,000 was awarded from the Historical League at the June meeting. We enjoyed lasagna, rolls and salads for this luncheon. One favorite was Romaine Salad with Two Cheeses from page 169 of Tastes & Treasures thanks to Betsy Davis. She told me she couldn't find Beau Monde seasoning at the store but looked it up on the internet and made it herself. Very resourceful lady.
3/4 cup olive oil
1/2 cup (2 oz) shredded Parmesan cheese
1/4 cup (1 oz) shredded Romano cheese
2 avocados, chopped
6 green onions, chopped
juice of 2 lemons
2 teaspoons Beau Monde seasoning
1/4 teaspoon salt
2 heads romaine, trimmed and torn into bite-size pieces.
Combine the olive oil, Parmesan cheese, Romano cheese, avocados, green onions, lemon juice, Beau Monde seasoning and salt in a large bowl and mix well. Arrange the romaine over the top; do not mix. Chill, covered for 4-24 hours. Toss just before serving. Serves 6 to 8.

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