| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Salads |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Red potatoes; cooked and sliced |
| 3 |
|
Hard-cooked eggs; chopped |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Celery; chopped |
| 6 |
|
Bacon strips; diced |
| 2 |
tb |
Sugar |
| 4 |
ts |
All-purpose flour |
| 2 |
tb |
Vinegar |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3/4 |
c |
Milk |
INSTRUCTIONS
In a large bowl, combine potatoes, eggs, onion and celery; set aside. Place
bacon in a microwave-safe bowl; cover with a paper towel and microwave on
high for 2 minutes. Stir. Microwave 3-4 minutes longer or until the bacon
is crisp, stirring after each minute. Remove bacon to paper towel to drain;
reserve 2 tablespoons drippings. Stir sugar, flour, vinegar, salt and
pepper into drippings until smooth; gradually add milk. Microwave on high
for 5-6 minutes, stirring every 2 minutes until thickened. Pour over potato
mixture; toss. Top with bacon. Serve immediately. Yield: 8 servings.
Editor's note: This recipe was tested in a 700-watt microwave.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#685 by NGavlak2@aol.com on Jul 21, 1997
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