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7 medium potatoes (about 1-3/4 pounds)
8 bacon strips
1 small onion, chopped
1/2 cup diced celery
3 tablespoons all-purpose flour
3 tablespoons sugar
3/4 cup water
1/2 to 3/4 cup vinegar
1/4 to 1/2 teaspoon salt
Pepper to taste
Peel potatoes; place in a saucepan and cover with water. Cook until tender but firm. Meanwhile, in a skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon; set aside. In the drippings, sauté onion and celery until tender. Add flour, sugar, water, vinegar, salt and pepper; cook and stir until mixture boils and thickens. Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature.
8 bacon strips
1 small onion, chopped
1/2 cup diced celery
3 tablespoons all-purpose flour
3 tablespoons sugar
3/4 cup water
1/2 to 3/4 cup vinegar
1/4 to 1/2 teaspoon salt
Pepper to taste
Peel potatoes; place in a saucepan and cover with water. Cook until tender but firm. Meanwhile, in a skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon; set aside. In the drippings, sauté onion and celery until tender. Add flour, sugar, water, vinegar, salt and pepper; cook and stir until mixture boils and thickens. Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature.
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