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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