Yield: 8 servings
|6 \N||Slices of Bacon|
|½ cup||Chopped onion|
|2 tablespoons||All-purpose flour|
|1 teaspoon||Celery seed|
|6 cups||Sliced cooked (red) potatoes|
Cook bacon until crisp. Drain and crumble to bits. Reserve ¼ cup of the drippings. Cook onion in drippings until tender. Blend in flour, salt, celery seed, pepper, water and vinegar. Cook, stirring often, until thick and bubbling.
Add bacon and potatoes, tossing lightly. Heat thoroughly, approx. 10 minutes. Trim with parsley and pimiento if desired.
Enjoy! - Jeff Duke (Who could "enjoy Jeff Duke?" Reposted by Bud Cloyd From: Bud Cloyd Date: 20 Sep 94 Submitted By KEN STREI On 07-04-95