Pennsylvania Dutch Green Bean Salad

Pennsylvania Dutch Green Bean Salad
3 strips bacon
1 small onion, sliced
2 t cornstarch
� t dry mustard
Salt to taste
1 #303 can cut green beans
1 T brown sugar
1 T vinegar
1 hard-cooked egg
Fry bacon in skillet until crisp; drain and crumble. Reserve 1 tablespoon
bacon drippings in skillet; brown onion lightly. Stir in cornstarch,
mustard and salt. Drain beans, reserving � cup liquid. Stir reserved
liquid into skillet. Cook, stirring, until mixture boils. Blend in brown
sugar and vinegar; add beans, heating thoroughly. Turn into serving dish;
garnish with sliced egg. Crumble bacon over top.
Yield: 4 serving
Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes