Title: Pennsylvania dutch green beans
 Categories: Vegetables
      Yield: 4 Servings
 
      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
 
     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.