Ingredients:
2 pounds large shells, cooked and drained
1 1/2 pounds bacon
3 cups sugar
1 1/2 cups vinegar
3 tablespoons Bertman Original Ball Park Mustard
1/2 cup + 3 tablespoons water
2 tablespoons cornstarch
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.