Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 10 slices | Bacon |
| 10¾ ounce | Condensed chicken broth |
| 2 tablespoons | Flour |
| ¼ cup | Cider vinegar |
| 2 tablespoons | Brown sugar |
| ¼ cup | Green onions; sliced diagona |
| ¼ teaspoon | Celery seed |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Hot pepper sauce |
| 6 | Potatoes; cooked & sliced |
Preheat oven to 400.
In skillet, cook bacon until crisp; remove. Pour off all but ¼ cup drippings. Gradually blend flour into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened. In 1½ quart shallow baking dish (10 x 6 x 2 inches) arrange potatoes; pour broth mixture over top. Bake for 30 minutes. Garnish with bacon.