JUDY'S GERMAN POTATOES|
1/2 lb. bacon (10 to 12
1/2 c. chopped onion
2 Tbsp. all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. celery seed
1/2 c. vinegar
6 c. sliced cooked potatoes
Cook bacon until crisp; drain and crumble, reserving 1/4
cup fat. Cook onion in reserved fat until tender. Blend in
flour, sugar, salt, celery seed and dash of pepper; add vinegar
and 1 cup water. Cook and stir until thickened and bubbly.
Add bacon, potatoes and heat thoroughly, tossing lightly.
Garnish with parsley and bacon curls. Serves 5 or 6.
Note: You can omit the bacon curls, sometimes I fry the
bacon to almost done and twist it around a fork before I remove
it from the pan and use these curls on top, makes the dish look
a little fancier. However, these bacon curls are in addition
to the 1/2 pound crumbled bacon.
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