| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Potato |
| 2 |
tb |
Onion; chopped |
| 4 |
sl |
Bacon |
| 2 |
tb |
Flour |
| 4 |
tb |
Bacon grease |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Sugar |
|
|
Salt; to taste |
|
|
Pepper; to taste |
|
|
Celery seed; to taste |
| 1/2 |
c |
;Water, or pickle juice |
INSTRUCTIONS
Wash potatoes and cook them in their jackets; when cool, peel and dice
them, then add the onion. Mix lightly, and set aside. Fry the bacon crisp;
drain, and set aside. Blend flour into bacon drippings with a fork; add
vinegar, sugar, seasonings and liquid to make a sweet and sour sauce; stir
with a fork until smooth. Add potato mixture, and toss until cooled. Heat
only until all ingredients are hot. Before serving, add the crisp bacon
pieces.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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