Staff Notes
by Janet Perry, Library Assistant
Welcome, New Employees!
Michaeleen Dougherty, Circulation Assistant
Michaeleen, a resident of Blue Bell for 17 years, is a native of
Akron, Ohio, and has also lived near Los Angeles and Chicago. Her
interest in library work arose while volunteering at her children’s
schools. She was Library Assistant for the Wissahickon School District
Middle School Library, and recently worked part-time as Library
Assistant at Wissahickon Valley Public Library.
Her family includes husband Jim, sons Jeffrey and Christopher,
daughter Jenna, and granddaughters Kaleigh and Maggie. Michaeleen
loves to read, camp, cook, and go to the beach. She finds the College’s
staff a pleasure to work with and truly enjoys the Library.
Darren Clossin, Periodicals Assistant
Darren is a graduate of Perkiomen Valley High School, has a B.S.
in History and a Masters in Library Information Science in 2001
from the University of Pittsburgh. For the past five years, as his
college schedule allowed, he has worked on and off in customer service
and the Grocery Department at Clemens Market in Harleysville.
Darren has a passion for local history. He collects Schwenksville
memorabilia and postcards; he is an avid collector of autographs
of notable people; he’s a member of the Central Perkiomen
Historical Society; he’s also a member of Washington Camp
#387, Patriotic Order Sons of America, Schwenksville. He proudly
comments that, founded in 1847, the P.O.S. of A. helped save Washington’s
Headquarters in Valley Forge, and was largely responsible for making
Flag Day a national holiday.
Staff Happenings
Sue Campbell, Acquisition Assistant, proudly announces that her
son, Christopher Campbell, has joined the Army. He has been assigned
to Boot Camp in Missouri, and will report there this month. He has
been participating in an informal training program this summer,
and has excelled in the physical exercises. We wish you good luck,
Specialist Chris!
Recipe:
Fish Fillets in Foil – Submitted by Darlene Bentley
This recipe was found in Darlene’s favorite cookbook, The
New American Heart Association Cookbook (in the Library’s
collection). Although fish is not her favorite, this recipe helps
her make it a part of her family’s healthy diet.
Cooking fish in aluminum foil keeps the fillet and filling moist.
Refer to the cookbook for several variations that can be added to
this basic recipe.
Vegetable oil spray
4 thin fish fillets, such as flounder (about 4 ounces each)
½ tsp pepper
Mushroom Sauce
Vegetable oil spray
1 teaspoon light margarine
1 tablespoon chopped shallots or onions
½ pound fresh mushroom, chopped (2 to 2 ½ cups)
3 tablespoons dry white wine (regular or non-alcoholic)
1 tablespoon snipped fresh parsley
1 tablespoon fresh lemon juice
Preheat oven to 400 degrees F. Lightly spray four 8-inch squares
of heavy-duty aluminum foil with vegetable oil spray. Rinse fish
and pat dry with paper towels. Place a fillet on each square of
foil; season with pepper. Set aside.
For the mushroom sauce: lightly spray a medium non-stick skillet
with vegetable oil spray. Put skillet over medium-high heat. Melt
margarine, then saute shallots for 2 to 3 minutes or until soft.
Add mushrooms and cook for five minutes, stirring occasionally.
Stir in remaining ingredients and cook until most liquid evaporates
(2 to 3 minutes). Spoon mushroom sauce evenly over fish. Seal foil
tightly.
Bake for 20 minutes, or until fish flakes easily when tested with
a fork. Serve in foil.
