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Pennsylvania Dutch Green Beans


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abwhite6@hotmail.com
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Joined: Dec 19, 2005

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Posted to Thread #1662 at 9:18 pm on May 1, 2006

I've been making these for over 20 years, always with the Thanksgiving turkey.

PENNSYLVANIA DUTCH GREEN BEANS

6 slices bacon
1-2 medium onions, chopped
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
2 Tablespoon brown sugar
2 Tablespoon vinegar
1 lb. fresh green beans, cut into short lengths and COOKED, OR 2 (10 oz.) pkgs.) frozen cut green beans, COOKED, OR 2 (1 lb) CANS cut string beans
1 cup fresh water, OR water from cooked frozen beans, Or 1/2 cup liquid from can plus 1/2 cup water

Fry bacon until crisp and drain on paper towel. Saute onion in bacon fat until golden. In small bowl, mix cornstarch, salt, mustard, sugar, and vinegar. Add liquid from beans and beat until smooth. Then add this mixture to bacon fat in pan and boil until thickened slightly. Add string beans and stir well. Crush bacon and sprinkle bacon bits on top of casserole. If you like you may garnish with sliced hard cooked egg. Serves 8.

Yankee Church Supper Cookbook

note: I usually add another can of beans and drain some of the bacon grease if there is a lot.


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