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6 slices bacon
1 (10 3/4) ounce condensed chicken broth, undiluted
2 tablespoons all-purpose flour
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons pimiento, diced
1/4 cup green onions, diagonally sliced
1/2 teaspoon celery salt
1/4 teaspoon hot pepper sauce
6 cups potatoes, sliced and cooked
In a large skillet, cook bacon until crisp; remove bacon from skillet. Pour off all but 1/4 cup of the drippings. Slowly blend the broth into the flour until smooth; gradually stir into the drippings. Add the remaining ingredients except for the potatoes. Cook, stirring until thickened.
In a 1 1/2-quart shallow baking dish, arrange the potatoes. Pour the broth mixture over potatoes. Cover and bake at 400F for 30 minutes or until hot. Garnish with the bacon.
Yields 6 servings.
1 (10 3/4) ounce condensed chicken broth, undiluted
2 tablespoons all-purpose flour
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons pimiento, diced
1/4 cup green onions, diagonally sliced
1/2 teaspoon celery salt
1/4 teaspoon hot pepper sauce
6 cups potatoes, sliced and cooked
In a large skillet, cook bacon until crisp; remove bacon from skillet. Pour off all but 1/4 cup of the drippings. Slowly blend the broth into the flour until smooth; gradually stir into the drippings. Add the remaining ingredients except for the potatoes. Cook, stirring until thickened.
In a 1 1/2-quart shallow baking dish, arrange the potatoes. Pour the broth mixture over potatoes. Cover and bake at 400F for 30 minutes or until hot. Garnish with the bacon.
Yields 6 servings.
