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: Edit

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