| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | German | German, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | Potatoes, Boiled In Skins | |
| 3 | Bacon | |
| 1/4 | c | Onion, Chopped |
| 1 | T | Unbleached Flour |
| 2 | t | Sugar |
| 3/4 | t | Salt |
| 1/4 | t | Celery Seeds |
| 1/4 | t | Pepper |
| 3/8 | c | Water |
| 2 1/2 | T | Vinegar |
INSTRUCTIONS
Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 447.7mg
Potassium: 696.7mg
Carbohydrates: 32.6g
Fiber: 3.8g
Sugar: 3.8g
Protein: 3.6g