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3/4 c. diced bacon
1 c. chopped celery
1 c. chopped onion
3 Tbsp. flour
1 1/3 c. water
2/3 c. cider vinegar
2/3 c. sugar
3 tsp. salt or to taste
1/2 tsp. pepper
8 c. cooked, cubed potatoes
(about 8 medium)

Heat oven to 350 degrees. Cook bacon in large skillet until
crisp. Strain bacon fat into glass measure. Reserve crisp
bacon. Return 1/4 cup of the bacon fat to skillet. Add celery
and onion; cook and stir 1 minute. Blend in flour; stir in
water and vinegar. Cook, stirring constantly until mixture is
thick and bubbly. Stir in sugar, salt and pepper. Put pota-
toes and bacon into greased 3 quart casserole. Pour vinegar
mixture over all. Mix lightly and cover. Bake until bubbly
about 30 minutes. Serves 6 to 8.

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