Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Strips Bacon |
| 1 tablespoon | Cornstarch |
| ⅓ cup | Sugar |
| ½ cup | Water |
| ¼ cup | Vinegar |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 can | Sliced potatoes, drained (15 oz.) |
| Minced fresh parsley |
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Add cornstarch and sugar to drippings; stir until smooth. Add water, vinegar, salt and pepper; cook and stir over medium heat for 3-4 minutes or until thickened and bubbly. Stir in potatoes and bacon. Cook for 2-3 minutes or until heated through. Serve warm or at room temperature. Garnish with parsley. Serves 2. SOURCE:* Taste of Home Magazine, Feb./Mar. 1995 POSTED BY: Jim Bodle 2/95
Submitted By JIM BODLE On 02-19-95