Sunday, November 25, 2012

Pennsylvania Dutch Green Beans

I made this recipe with the last of my fresh beans from the garden. We all loved this. The 'sauce' is similar to that of German Potato Salad. Will make this again, for sure!
Pennsylvania Dutch Green Beans
The Church Supper Cookbook

1 pound fresh green beans, cut into pieces and cooked, or 2 10 oz pkg frozen, or 2 cans of beans
6 slices bacon
2 medium onions(Beth used only 1)
4 t cornstarch
1 t salt
1/2 t dry mustard
2 T brown sugar
2 T vinegar

Cook beans(if fresh or frozen), drain and reserve 1 c water (1/2 c liquid from canned).  Set aside.  Fry bacon until crisp and drain on paper towel.  Saute onions in bacon fat until golden.  In small bowl, mix cornstarch, salt, mustard, brown square and vinegar.  Add reserved liquid from beans and beat until smooth.  Then add this mixture to bacon fat in pan and boil until thickened.  Add beans and stir well.  Crush bacon and sprinkle on top of beans.  Serves 8.

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