Mustard beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Esther Hutter Lebanon, Pa. | ||
| 2 | quarts | Green or yellow wax beans |
| 2 | cups | Brown sugar |
| 1 | cup | Vinegar |
| 1 | cup | Water |
| 3 | tablespoons | Prepared mustard |
| 1½ | teaspoon | Salt |
| MUSTARD DRESSING | ||
| 1½ | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Flour |
| pinch | Cayenne pepper | |
| 1 | each | Egg, well beaten |
| ¾ | cup | Vinegar. |
| 1 | tablespoon | Mustard |
Directions
MUSTARD BEANS Cook beans in salt water until tender. Water should be absorbed until cooking period is over. Add sugar, mustard, vinegar, and water. Bring to boil. These may be canned or served cold as a relish or pickle. MUSTARD DRESSING Mix all ingredients together and bring to a boil, stirring all the time; then add 2 tbsp. butter; beat well. Thin with sweet cream. Pour sauce over cooked beans and bring to a boil before serving. From: Lancaster Farming Shared By: Pat Stockett
Submitted By PAT STOCKETT On 01-03-95
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