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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

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.

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