Lovie Price Fomby
Family Treasures

Cook 3 strips bacon, reserve drippings and set bacon aside to crumble over top of beans.

• 1 small onion, sliced
• 1 (16 oz) can green beans
• 2 tsp cornstarch
• 1/4 tsp salt
• 1/4 tsp dry mustard
• 1 (8 1/2 oz) can water chestnuts, sliced
• 1 Tbsp brown sugar
• 1 Tbsp vinegar

Brown onion and water chestnuts in bacon drippings. Drain beans, reserving 1/2 cup liquid. Mix this with all other ingredients and stir into skillet with onion. Cook until thickened, add beans and heat.

Sprinkle with bacon to serve.

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