Pennsylvania Dutch Green Beans Recipes

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• 1. Brown onion and water chestnuts slightly in hot bacon fat.
• 2. Drain beans, saving 1/2 cup liquid.
• 3. Mix liquid with remaining ingredients and add to onion in skillet.
• 4. Cook, stirring until mixture boils.
• 5. Add beans and heat thoroughly.
• 6. Serve garnished with crumbled bacon.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• 1. Cook green beans in a pot of salted, boiling water, obviously would skip this part if using canned.
• 2. Cook bacon in skillet until crisp and brown, remove from pan and place on paper towels, crumble. Pour off all but 1 tablespoon of the bacon drippings, add onion and saute until tender. Blend cornstarch, salt and mustard in a small bowl, and add to pan. Stir chicken broth into skillet. Cook, stirring constantly, until thickened and bubbly. Stir in sugar and vinegar, add drained beans and heat until bubbly hot. Sprinkle with bacon and egg.

PENNSYLVANIA DUTCH STYLE GREEN BEANS

Steps:

• Fry bacon to crisp, crumble.
• Leave 2 tbls drippings& brown onion lightly.
• Stir in cornstarch, salt& dry mustard.
• Drain beans, reserving 1/2 cup liquid.
• Stir liquid into skillet& cook, stirring until it starts to boil.
• Blend in brown sugar& vinegar.
• Add bean and heat through.
• Garnish with crumbled bacon& sliced egg.
• (I always double this recipe for family gatherings, if not, it will never be enough).

TANGY BACON GREEN BEANS

Steps:

• Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings. , In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes., Drain beans and add to warm dressing; toss and heat through. Top with bacon.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• Cook bacon in large skillet until crisp.
• Drain, crumble and reserve.
• Pour off all but 1 tablespoon drippings; add onion, and saute until tender.
• Blend in cornstarch, salt and mustard.
• Drain beans, reserving 1/2 cup liquid.
• Stir reserved liquid into skillet.
• Cook, stirring constantly, until thickened and bubbly.
• Stir in sugar and vinegar.
• Add beans; heat until bubbly-hot.
• Sprinkle with crumbled bacon and egg.

DUTCH GREEN BEANS

Steps:

• Cook beans in boiling salted water until tender, about 15 to 20 minutes; drain.
• Cut bacon in small pieces and fry until crisp, reserving 2 tablespoons of fat.
• Add onion to bacon and cook until a golden brown; add to beans.
• Combine flour, sugar, mustard, salt and paprika; blend with the two tablespoons of bacon fat; brown well, stirring constantly.
• Add vinegar and water and cook until thickened (you're looking for a medium to medium/thin sauce).
• Pour over beans and let stand in a warm place for 1/2 hour before serving.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• 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.
• Add this mixture to bacon fat in pan and boil until thickened slightly.
• Add green beans and stir well.
• Crush bacon and sprinkle on top.
• May be garnished with sliced hard cooked egg.