Ingredients:
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2 pounds large shells, cooked and drained
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1 1/2 pounds bacon
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3 cups sugar
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1 1/2 cups vinegar
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3 tablespoons Bertman Original Ball Park Mustard
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1/2 cup + 3 tablespoons water
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2 tablespoons cornstarch
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1/4 cup parsley
Instructions:
Cut bacon and onion into small pieces. Fry together and drain. Mix sugar, vinegar, and 1/2 cup of water. Add to bacon and onion mixture and simmer until sugar dissolves. Add cornstarch and water to thicken. Mix with shells. Add parsley.
Serve warm.