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

Country Style Scalloped Corn

This recipe comes from my Grandma Ruth Bolger's recipe box. Now, I prefer my corn on a cob, fresh off the Iowa farm. However, that's not always possible when you live in Texas!

This is a photo of my Grandma Ruth Bolger and her siblings. From right to left: Mae, Wesley, Bill, Ruth, and Dorothy.

Country Style Scalloped Corn

Ingredients

½ C. melted butter

2 eggs, beaten

1 16oz can whole kernel corn, drained

1 C. sour cream

1 16oz can cream-style corn

1 9oz box corn muffin mix

Instructions
Melt butter and beat eggs. Drain the whole kernel corn. Combine all the ingredients together, adding the muffin mix last. Pour mixture into a greased 7x11 inch baking dish. Bake at 375° for 35-40 minutes or until lightly browned. Serves 10

Recipe Credit: Grandma Ruth Bolger