This past year our son invited us and Uncle Ron and Aunt Kris to his house for Christmas Eve dinner. Todd requested that Aunt Kris bring Grandma Lou Ella’s bean salad. Kris called me for the recipe since I have made it quite a few times over the years. I looked everywhere for that recipe and couldn’t find it anywhere.
Kris and I discussed what we remembered being in it. Kris looked at recipes online and made a salad.
During our dinner, we all agreed that it wasn’t exactly like Grandma’s salad but it was truly delicious and brought back so many memories.
A couple of weeks later, I recalled making a file folder containing family recipes that I located in the back of a small file cabinet that is seldom used. Now, we have copies of family recipes all over the house.
2 cans French style green beans, drained
1 can of small green peas, drained
4 oz. canned sliced mushrooms, drained
1/4 head of fresh cauliflower finely chopped
1 medium onion thinly sliced
Black pepper to taste
Toss all the ingredients in a bowl and pour on the dressing. Cover a refrigerate at least 24 hours.
2 cups sugar
1 cup apple cider vinegar
1 clove of minced garlic
1/2 cup canola oil
Dash of Worcestershire sauce
Pour the sauce items into a saucepan, heat to boiling, and stir until the sugar dissolves. Cool slightly, then pour over the bowl of vegetables.
~ Ruth Dunham
O King of Love, who is our shepherd, we Thank You for feeding and caring for Your flock. We thank You for this tender image and even more for the vision of peace. In the name of Jesus Christ we pray. Amen.