| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 6 | Potatoes | |
| 1 | t | Mustard, or brown |
| 1 | Bacon slices | |
| 1 | T | Chopped onions |
| 1 | Celery stalks, chopped | |
| 2 | t | Salt |
| 1 | T | Margarine |
| 2 | t | Flour |
| 1 | T | Sugar |
| 1 | c | Beer |
| 1/2 | t | Tabasco sauce |
| 2 | T | Fresh parsley, chopped |
INSTRUCTIONS
Boil potatoes until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. Recipe By : Jeff Merrill of Redding, CA. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 230
Total Fat: 25.6g
Cholesterol: 37.6mg
Sodium: 1595.2mg
Potassium: 563.6mg
Carbohydrates: 23.8g
Fiber: 2.3g
Sugar: 4.2g
Protein: 9.7g