Pennsylvania Dutch Style Green Beans

3 strips bacon (I use more)
1 small onion (I use more)
¼ tsp. dry mustard
2 tsp. cornstarch
¼ tsp. salt
1 can (16 oz.) green beans, drained, reserving ½ cup liquid
1 T. brown sugar
1 T. vinegar
1 hard-cooked egg, sliced-optional

Fry bacon in skillet until crisp. Remove bacon, crumble and set aside. Drain off all fat except 1 T. -add onions, and brown lightly. Stir in mustard, cornstarch, and salt. Add reserved 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. If desired, garnish with egg slices and some of the crumbled bacon.

Printed on page 53 of A Taste of Heaven Prairie Chapel United Methodist Women cookbook.