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10 slices bacon
10-3/4-ounce can condensed chicken broth
2 tablespoons flour
1/4 cup cider vinegar
2 tablespoons brown sugar
1/4 cup diagonally sliced green onions
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
6 cooked, sliced potatoes
Preheat oven to 400.
In skillet, cook bacon until crisp; remove. Pour off all but 1/4 cup
drippings. Gradually blend flour into drippings. Add remaining
ingredients except potatoes. Cook, stirring until thickened. In 1 1/2
quart shallow baking dish (10 x 6 x 2 inches) arrange potatoes; pour
broth mixture over top. Bake for 30 minutes. Garnish with bacon.
10-3/4-ounce can condensed chicken broth
2 tablespoons flour
1/4 cup cider vinegar
2 tablespoons brown sugar
1/4 cup diagonally sliced green onions
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
6 cooked, sliced potatoes
Preheat oven to 400.
In skillet, cook bacon until crisp; remove. Pour off all but 1/4 cup
drippings. Gradually blend flour into drippings. Add remaining
ingredients except potatoes. Cook, stirring until thickened. In 1 1/2
quart shallow baking dish (10 x 6 x 2 inches) arrange potatoes; pour
broth mixture over top. Bake for 30 minutes. Garnish with bacon.
