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

Orange Ambrosia Mold

This is one of my favorite jello recipes. It could be a salad or dessert. Kids love it too, especially when you add marshmellows!

Orange Ambrosia Mold

Ingredients
1 (8oz) can crushed pineapple
2 C. boil water
1 (8oz) orange sugar free gelatin
1 3/4 C. thawed cool whip (lite or fat free)
1 (11oz) can mandarin orange segments, drained
1 C. mini marshmellows

Instructions
Drain pineapple, save juice. Add cold water to juice to measure 1 Cup.
In a large bowl, stir boiling water into gelatin. Stir 2 minutes ro until completely dissolved.
Stir in measured liquid juice. Refridgerate 1 1/4 hrs. or until slightly thickened.
Stir in cool whip with a wire wisk until smooth. Refridgerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, and marshmellows. Spoon into 6 c. mold.
Refridgerate 4 hours or until firm.

Light Waldorf Salad

This is a really yummy fruit and nut salad, made with yogurt. It's considered low fat and goes great with a cold chicken breast for lunch. This recipe makes four servings... so try not to eat the whole thing!

Light Waldorf Salad

Ingredients
2 apples, cored and diced
1 C. seedless grapes, halved
1 C. plain nonfat yogurt
1/2 C. chopped celery
1/4 C. chopped walnuts
2 T. raisans
1 1/2 tsp. lemon juice
Ground cinnamon

Instructions
Combine apples, grapes, yogurt, celery, walnuts, raisins and juice.
Serve sprinkled with cinnamon.