| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
Salad |
16 |
Servings |
INGREDIENTS
| 3 |
|
-(up to) |
| 4 |
lb |
Potatoes |
| 1 |
|
Onion; diced |
| 2 |
|
Beaten eggs |
| 1 |
c |
Water |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Sugar |
| 1 |
tb |
Oil |
|
|
Salt & pepper to taste |
| 1/2 |
lb |
Bacon |
INSTRUCTIONS
Cook potatoes until soft. Peel & cube. Add diced onion & salt & pepper. Mix
the water, eggs, vinegar, sugar & oil together & pour over the potatoes.
Cut bacon into small pieces & fry until brown & crisp. Pour bacon & grease
over the potatoes. Stir thoroughly & serve at room temperature.
MRS THEODORE (GLORIA) DOEDERLEIN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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