8 slices of bacon
2 20-ounce cans French-style green beans, drained (or equal amount of fresh green beans)
1 medium onion, sliced into rings
1/2 cup slivered almonds (I leave this out)
6 tablespoons sugar
6 tablespoons vinegar
Cut bacon slices into quarters. Cook in skillet until crisp. Remove bacon, reserving pan drippings. Layer beans, onion rings, bacon and almonds in 1 1/2-quart baking dish. Stir sugar and vinegar into drippings in skillet. Cook until heated through. Pour over layers in baking dish. Marinate for several hours to overnight (I recommend overnight!!!). Bake at 350 degrees (or 177, depending on where you live) for 45 minutes.
Yield: 6 servings
*Laura A. Williams’ recipe from the ‘Around the Table: Extension Homemaker Clubs of Putnam County and Cumberland Counties’ cookbook.