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12 medium red potatoes (about 3 lbs.) 8 bacon strips 2 med. onions, chopped 3/4 c. packed brown sugar 1/3 c. vinegar 1/3 c. sweet pickle juice 2/3 c. water, divided 2 tsp. dried parsley flakes 1 tsp. salt 1/2 to 3/4 tsp. celery seed 4 1/2 tsp. all-purpose flour In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2 qt. baking dish; set aside. In a skillet, cook bacon until crisp; drain, reserving 2 Tbsp. drippings. Crumble bacon and set aside. Sauté onions in drippings until tender. Stir in brown sugar, vinegar, pickle juice, 1/2 cup water, parsley, salt, and celery seed. Simmer, uncovered, for 5-10 minutes. Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350 for 30 minutes or until heated through. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |