| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Salads, Side dish, German |
10 |
Servings |
INGREDIENTS
| 4 |
|
Strips bacon, diced (up To 5) |
| 1 |
c |
Onion, diced |
| 1 |
c |
Celery, diced |
| 3 |
tb |
All-purpose flour |
| 1 1/3 |
c |
Water |
| 2/3 |
c |
Cider vinegar |
| 1/4 |
c |
Sugar |
|
|
Salt |
|
|
Freshly ground pepper |
| 4 |
lb |
Potatoes; cooked, diced |
INSTRUCTIONS
Preparation time: 20 minutes. Cooking time: 50 minutes.
1. Heat oven to 350 degrees. Cook bacon in a flameproof casserole until
crisp; remove to paper towels with a slotted spoon. Drain off all but
1/4 cup fat from casserole.
2. Stir in celery and onion; cook 1 minute. Sprinkle flour over and mix
well. Add water and vinegar; cook until mixture thickens. Add sugar, salt
and pepper. Add potatoes and bacon and mix lightly.
3. Cover casserole and bake for 30 minutes. Serve hot or at room
temperature.
This recipe from Tribune reader Ruth Bower of Evanston. Chicago Tribune
2/10/94.
Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@prodigy.net> on
Jun 11, 1997
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