Shelly Bean recipe from local church cookbook.
1 lb. fresh beans, each cut in half
3 slices bacon, diced
1 medium onion, quartered and sliced
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground dry mustard
1/2 cup water
1 tablespoon brown sugar
1 tablespoon cider vinegar
Directions
Place beans in saucepan and cover with water, bring to a boil. Cook uncovered for 8 to 10 minutes, drain and set aside.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. Drain, reserving 1 tablespoon of the drippings.
In the same skillet, saute onion in drippings until tender.
In a small bowl, whisk the cornstarch, mustard and water until smooth. Stir in cooked onions. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened.
Stir in brown sugar and vinegar. Add the beans and heat through, top with bacon.
__________________
Mischka
One last word of farewell, Dear Master and Mistress.
Whenever you visit my grave,
say to yourselves with regret
but also with happiness in your hearts
at the remembrance of my long happy life with you:
"Here lies one who loved us and whom we loved."
No matter how deep my sleep I shall hear you,
and not all the power of death
can keep my spirit
from wagging a grateful tail.
|