| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
German |
Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Potatoes |
| 1 |
|
Onion — sliced |
| 1 |
ts |
Salt |
|
|
Water |
| 4 |
sl |
Bacon — diced |
| 2 |
tb |
Flour |
| 2 |
tb |
Sugar |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Vinegar |
| 2/3 |
c |
Water |
| 1/2 |
ts |
Celery seed |
| 4 |
|
Knockwurst links |
| 1 |
tb |
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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