| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Eggs, Luncheon, Potatoes, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Potatoes |
| 1/2 |
c |
Onions, Chopped |
| 8 |
sl |
Bacon, Fried |
| 1/8 |
ts |
Pepper |
| 1/3 |
c |
Cider Vinegar |
| 1/4 |
ts |
Dry Mustard |
| 2 |
tb |
Cold Water |
| 1/2 |
c |
Celery, Sliced |
| 4 |
|
Hard-Cooked Eggs, Chopped Coarse |
| 2 |
ts |
Salt |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Slice potatoes and cook in boiling water until tender. Combine potatoes,
celery, onion, eggs, crumbled bacon, salt and pepper in large bowl. Drain
pineapple and reserve juice.
Measure 1/3 cup juice into medium saucepan. Stir in pineapple chunks,
vinegar, sugar and dry mustard. Heat to boiling. Combine cornstarch and
water, stir into pineapple mixture. Boil, stirring constantly until
thickened. Pour over potato mixture, mix gently.
Serve hot or cold.
NOTES : Published in January/February '97 Tastes of Oklahoma column which
is written by Flo Burtnett. Vol. LXXVIII, No 1/2, Farm News & Views,
Oklahoma Farmers Union.
Recipe by: From the Stone Family Cookbook Posted to MC-Recipe Digest V1
#598 by Carole Jarvis <jarvis@qns.com> on May 03, 1997
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”