| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Dutch |
Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon, diced |
| 2 |
ts |
Cornstarch |
| 1/4 |
ts |
Dry mustard |
| 1 |
tb |
Packed brown sugar |
| 1 |
|
Small onion, sliced |
| 1/4 |
ts |
Salt |
| 1 |
cn |
Cut green beans (#303) |
| 1 |
tb |
Vinegar |
| 1 |
|
Hard cooked egg, chopped |
INSTRUCTIONS
Cook bacon until crisp, remove from skillet. Add onion to 1 tbs. bacon
drippings, cook until tender. Blend in cornstarch, salt and mustard. Drain
beans, reserving 1/2 c. liquid. Stir in reserved bean liquid. Cook,
stirring constantly until thickened and translucent. Blend in sugar and
vinegar. Add beans. Heat through. Top with crumbled bacon and chopped egg.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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