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Pennsylvania Dutch Green Beans


3 strips bacon
1 sm. onion, sliced
1/4 tsp. dry mustard
2 tsp. cornstarch
1/4 tsp. salt
1 (16 oz.) can green beans, reserve 1/2 c. bean liquid
1 tbsp. brown sugar
1 tbsp. vinegar
1 hard cooked egg, sliced (opt.)


Fry bacon in skillet until crisp. Remove bacon, crumble; set aside. Drain off all but 1 tablespoon fat. Add onion and brown lightly. Stir in mustard, cornstarch and salt. Add liquid from beans. Stir until mixture boils. Blend in brown sugar and vinegar. Add beans and bacon, stir and heat thoroughly. Turn into serving dish. May garnish with sliced egg and crumbled bacon.

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