| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
|
Potatoes |
| 1 |
ts |
Mustard — or brown |
| 1 |
|
Bacon slices |
| 1 |
tb |
Chopped onions |
| 1 |
|
Celery stalks — chopped |
| 2 |
ts |
Salt |
| 1 |
tb |
Margarine |
| 2 |
ts |
Flour |
| 1 |
tb |
Sugar |
| 1 |
c |
Beer |
| 1/2 |
ts |
Tabasco sauce |
| 2 |
tb |
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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