Pecan Pie

This is from the recipe drawer of Maxine.  Well, anyone who knows Maxine, knows that Pecan Pie is her "specialty"!  I, for one, have adopted this recipe as my own.  I always get great compliments on my Pecan Pie.

As far as pies go, many think that Pecan Pie is something very difficult to make.  But as you can see from this recipe, it is fairly simple.  There isn't a recipe here for the pie crust, so use your favorite, or even buy one in the refrigerated section of the grocery store.  Give it a crimp around the edges and no one will ever know that you didn't whip it up yourself!

3 eggs
1 cup sugar
1 stick butter or oleo (oleo is an older term for margarine)
1 cup Kero syrup - light or dark ( I think that it is actually spelled Karo)
1 cup whole pecans (I don't believe that you can actually buy "whole" pecans, I interpret this to mean halves, not chopped pecans or pecan pieces)

1) Beat eggs and sugar.
2) Cut in soft butter.
3) Add syrup, beat well.
4) Add pecans and mix well.
5) Pour into unbaked pastry (pie) shell.
6) Bake 50-60 minutes in 375 degree oven.

Four Bean Salad

This is from the recipe drawer of Maxine.  She is my husband's aunt.  I found this recipe on a card in her handwriting:

This is a classic southern salad, often found at church potluck dinners and picnics.  I'm not sure that I ever had any of Aunt Maxine's Four Bean Salad, but if you did, let us know what you liked about it.  The recipe is simple and uncomplicated, perfect for a beginning cook.

1 can of green beans

1 can of yellow wax beans

1 can of kidney beans

1 can of garbanzo beans

1)  Drain and wash all beans.

1 large Bermuda onion

1 green pepper

1 bunch of celery

2)  Chop vegetables and mix with beans.

3)  Cover with a mixture of:

3/4 cup sugar

1/2 cup vinegar

1/2 cup salad oil  (this is the same as vegetable oil)

1 teaspoon salt

pepper to taste

4) Let stand for a day before serving.  Keeps well in refrigerator.