| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
German |
Vegetables, Salads |
1 |
Servings |
INGREDIENTS
| 5 |
|
Bacon strips |
| 3/4 |
c |
Chopped onion |
| 2 |
tb |
All-purpose flour |
| 2/3 |
c |
Cider vinegar |
| 1 1/3 |
c |
Water |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 6 |
c |
Sliced cooked peeled potatoes |
INSTRUCTIONS
In a large skillet, fry bacon until crisp; remove and set aside. Drain all
but 2-3 tablespoons of drippings; cook onion until tender. Stir in flour;
blend well. Add vinegar and water; cook and stir until bubbly and slightly
thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in
bacon and potatoes. Heat through, stirring lightly to coat potato slices.
Serve warm.
Yield: 6-8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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