1 (8 oz.) pkg. bacon
6 to 10 oz. pkg. Brussels sprouts
1 med. onion
1/3 c. cider vinegar
3 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. black pepper

Cook bacon until brown and crisp, drain; put remaining in bacon drippings in Dutch oven. Cook until sprouts are tender. Crumble bacon and stir in. (18 people.)