| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Penndutch, Salads |
1 |
Servings |
INGREDIENTS
| 8 |
|
Potato |
| 1 |
|
Celery, stick, diced |
| 2 |
|
Egg, hard boiled, sliced |
| 1 |
|
Onion, minced |
| 1 |
tb |
Parsley, minced |
| 2 |
|
Egg, well beaten |
| 1 |
c |
Sugar |
| 1/2 |
c |
Vinegar |
|
|
*diluted with: |
| 1/2 |
c |
Water, cold |
| 1/4 |
ts |
Mustard, dry |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Sl Bacon, diced |
INSTRUCTIONS
Boil potatoes in their jackets. When soft, peel and dice. Add the celery,
sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and
brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix
well. Pour egg mixture into the hot bacon and fat and stir until mixture
thickens (about 10 minutes). Pour over the potato mixture and mix lightly.
Let stand in cold place several hours before serving. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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