Crispy Scalloped Corn

2 eggs, beaten
1/2 C. milk
1 t. sugar
1 t. salt
1/3 C. onion, diced
2 slices bread (cut into cubes)
1 lb. can cream-style corn
1 C. rice cereal

Toss 1 C. of rice cereal with 3 T. of melted butter. Combine eggs and milk and other ingredients and put into a 1 1/2 qt. dish. Add the topping. Bake at 350 degrees for about 1 hour.

Bean Salad (1961)

2 cans green beans
2 cans wax beans
1 can kidney beans (rinsed and drained)
1 C. diced celery
1 green pepper
1 small jar pimiento
1 small diced onion


3/4 C. sugar
1/2 t. pepper
1 t. salt
1/2 C. salad oil
1/2 C. wine vinegar
Dash of onion salt
Dash of paprika

Combine ingredients for dressing and pour over vegetables and let stand 24 hours.  Before serving, drain off dressing.