My dear grandmother gave me this recipe, and we would always find it
her table for most Sunday suppers.
12 medium potatoes
12 bacon strips
1-1/2 cups chopped onion
1/4 cup all-purpose flour
1/4 cup granulated sugar
1 Tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
Pinch of pepper
1-1/2 cups water
3/4 cup vinegar
Chopped fresh parsley
In a saucepan, cook potatoes until just tender; drain. Peel and slice
large bowl; set aside. In a skillet, cook bacon until crisp. Remove
to paper towels; discard all but 1/3 cup drippings. Saute onion in
drippings until tender. Stir in the next six ingredients. Gradually
in water and vinegar; bring to a boil, stirring constantly. Cook and
2 minutes more. Pour over potatoes. Crumble bacon and gently stir into
potatoes. Sprinkle with parsley. YIELD: 12-14 one-half cup servings.
Omaha, Nebraska (GO HUSKERS!)
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