Tomorrow is dusting day at the museum. Staff and volunteers, about 17 of us, will spend the morning dusting and cleaning the artifacts in the lower level of the museum. We don't have to dust too often but at least once a year the old farm equipment, buggies and the log cabin objects need a good cleaning.
At noon we will break for a pot luck. The museum provides Golden Lamb fried chicken (carry out) and everybody brings a side, salad or rolls. We enjoy an hour or more of good food and camaraderie and then go back to our regular duties.
I'm bringing salad and I've opted for my mothers "Three Bean Salad" which I used to serve as a side option at Copperfield's. Here is the recipe.
"Three Bean Salad"
In a small sauce pain cook to a boil:
1 cup sugar 1 teaspoon salt
1 tablespoon water 3/4 teaspoon black pepper
1/2 salad oil 3/4 cup vinegar
In a large bowl mix together:
1 can green beans 1 jar sliced mushrooms
1 can wax beans 1 can sliced water chestnuts
1 can red beans 1 medium onion chopped
1 can whole corn 1 cup celery chopped
Pour the hot liquid over the bean mixture, cool and let stand in the refrigerator over night. Keeps a good week. I vary this quite a bit and its still very good. For example, I will eliminate the mushrooms, water chestnuts and celery and add chick peas and sweet red pepper. It's always good.
