6 slices bacon, diced
3/4 c. chopped onion
2 tbsp. brown sugar
2 tbsp. flour
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/3 tsp. dry mustard
1 can (15 or 16 oz.) stewed tomatoes
2 cans (15 or 16 oz.) Blue Lake green beans

Cook bacon until crisp in a small Dutch oven or large skillet. Remove from pan. Add onion to bacon drippings and cook until tender. Blend in flour, brown sugar, Worcestershire sauce, salt, pepper and dry mustard. Add tomatoes. Cook, stirring constantly until thickened. Add green beans; mix well. Empty into a glass baking dish, top with bacon, and cook for about 20 to 25 minutes in a 350 degree oven.

Yield: 6 to 8 servings.