| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
German |
German, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
|
Potatoes; medium |
| 4 |
|
Bacon; slices |
| 1 |
tb |
Onion; chopped |
| 1 |
|
Celery; stalk, chopped |
| 1 |
ts |
Salt |
| 2 |
tb |
Butter |
| 2 |
tb |
Unbleached flour |
| 1/2 |
ts |
Mustard; dry |
| 1 |
tb |
Sugar |
| 1 |
c |
Beer; any brand |
| 1/2 |
ts |
Tobasco sauce |
| 2 |
tb |
Parsley; chopped fresh |
INSTRUCTIONS
Boil potatoes in medium-size saucepan 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 boil, stirring constantly. Pour over potatoes. Sprinkle with
parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently
and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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