Dutch Green Beans

Fry bacon in skillet until crisp. Remove bacon and crumble. Drain off all but 1 tablespoon of the drippings. Add onion to skillet and brown lightly (because everything cooked in bacon grease is good, no?).

Stir in cornstarch, salt and dry mustard until all onions are coated. Stir in chicken broth. (If using canned beans, drain off the liquid and use it instead of the chicken broth. Then you’re not wasting anything!) Cook, stirring until mixture boils.

Blend in brown sugar and vinegar. Add green beans and heat thoroughly. Turn onto a pretty serving dish and garnish with egg and crumbled bacon. Delicious—and you only have one skillet to clean!