Grants Awarded to Museum

The Museum is very grateful for their grant money from the Historical League. The funds go to such projects as MYCE (Museum Youth Curators Experience), National History Day, and wonderful interns from ASU. The new Sandra Day O'Connor exhibit is sponsored by the Historical League and should have a grand opening in the fall. We also help provide digital and video cameras, computers for video conferencing and membership in Papago Salado Project. A new project is St Mary's Food Bank Collection. This is the first food bank in the world and we are processing this collection now. Many other items are included for a total of $69,525 in grants.

Seth Willey, Administration and Facilities, Ashley Smith, Library and Archives, Megan Gately, Education, and Dr Peter Welsh, Director, with Jeannine Moyle, accept grant gifts.

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.