Three Bean Salad

A handwritten recipe, from my Grandma Ruth Bolger’s recipe box. I would substitute white beans for the mixed beans, Olive Oil for the salad oil, and try Splenda instead of sugar.

This photo was taken in 1960, my mother (Nancy Smith on the far right seated) is pregnant with my sister Annette. It looks like they are having some sort of luncheon or perhaps even baby shower for my mom. (seated left to right: Darlene Bolger, Betty Thomas (?), Grandma Ruth Bolger, and Nancy Bolger Smith. Standing l to r: May Bolger Opperman and Carolyn Bolger Conner).

3 Bean Salad

Ingredients
1 3oz can French Cut Green Beans
1 3oz can Mixed Beans
1 15oz can Kidney Beans
½ c. diced Green Pepper
½ c. minced Onion
½ c. Salad Oil
½ c. Cider Vinegar
¾ c. sugar
1 tsp. salt
½ tsp. pepper

Instructions
Drain beans and combine with pepper and onion.
Mix oil, vinegar, sugar, salt and pepper. Mix lightly with beans and refrigerate at least 8 hours.

Recipe Credit: Grandma Ruth Bolger

Brownie Pan

The other day I made brownies and was reminded of this great product I picked up. It's one of those things you might not think is worth the money, but this one definately is (and my husband who would be first to criticize such a purchase, actually thinks it was worth it!)

It's a special brownie pan that evenly cooks your brownies and gives you a perfect batch all the way around (now you do have to follow the instructions...)

Anyway, I purchased the Baker's Edge version on Amazon. I am a major brownie addict and I definately recommend getting one if you love to make brownies.