| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
German |
Salads |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Peeled baking potato, (2 large) cut into 1/4-inch slices |
| 1 |
c |
No-salt-added beef broth |
| 3/4 |
c |
Chopped green onions |
| 1 |
tb |
Sugar |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 1/2 |
tb |
All-purpose flour |
| 1/4 |
c |
Cider vinegar |
| 1/3 |
c |
Chopped cooked turkey bacon, (4 slices) |
| 1 |
tb |
Chopped fresh parsley |
| 1/4 |
ts |
Celery seeds |
INSTRUCTIONS
Place potato in a saucepan; cover with water, and bring to a boil. Cover,
reduce heat, and simmer 6 minutes or until just tender; drain.
Combine beef broth and next 4 ingredients in a saucepan. Bring to a boil,
reduce heat, and simmer 5 minutes.
Place flour in a small bowl. Gradually add vinegar, stirring with a wire
whisk until blended. Add to broth mixture, stirring well. Bring to a boil,
and cook 2 minutes, stirring constantly.
Combine potato, broth mixture, turkey bacon, parsley, and celery seeds in a
bowl, and toss gently to coat. Yield: 4 servings (serving size: 1 cup).
Per serving: 265 Calories; 11g Fat (35% calories from fat); 12g Protein;
31g Carbohydrate; 17mg Cholesterol; 784mg Sodium
Recipe by: Cooking Light, Mar/Apr 1993, page 146
Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
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