| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
German |
Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Potatoes |
| 1 |
|
Onion, sliced |
| 1 |
t |
Salt |
|
|
Water |
| 4 |
|
Bacon, diced |
| 2 |
T |
Flour |
| 2 |
T |
Sugar |
| 1 |
t |
Dry mustard |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/3 |
c |
Vinegar |
| 2/3 |
c |
Water |
| 1/2 |
t |
Celery seed |
| 4 |
|
Knockwurst links |
| 1 |
T |
Parsley, finely chopped |
INSTRUCTIONS
Peel and slice potatoes. Combine with onion in slow-cooking pot.
Sprinkle with 1 tsp. salt. Cover with water. Cover and cook on low
for 5 to 6 hours or on high for 2 to 3 hours. Remove from pot; drain
thoroughly and return to pot. In the meantime, cook bacon in skillet.
Stir in flour, sugar, mustard, 1 tsp. salt, and pepper; mix well. Add
vinegar, 2/3 cup water, and celery seeds. Cook several minutes or
until thickened. Pour over cooked drained potatoes in slow-cooking
pot. Top with knockwurst. Turn control to high. cover and cook on
high for 30 to 40 minutes or until mixture is hot. Sprinkle with
parsley. Recipe By : From: Favorite Fruitcakes By Moira Hodg
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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