2 lb Red potatoes
1/2 c Bacon; cooked crisp then
- crumbled
1/2 c White onion; fine chopped
1 1/2 tb A-P flour
4 ts White sugar
1 ts Salt
1/4 ts Black pepper
1/4 c Cider vinegar
1/4 c Water
MMMMM--------------------------RESERVE-------------------------------
1/4 c Fine chopped onion
2 tb Fresh parsley
1 ts Velery seed
Boil unpeeled potatoes until tender. Do not overcook.
When cool enough to handle, peel and slice. Set aside.
Fry bacon until crisp. Remove bacon from pan and drain
on paper towels. Crumble when cool.
In same fry pan, in bacon grease, saute onions. (You
need approx. 1/2 cup bacon grease. Remove extra or add
oil to make the 1/2 cup, if needed.) Have flour, sugar,
salt, pepper, water and vinegar measured and ready while
onions are sauteing. When onions are soft, slowly add
flour and stir. Mixture will thicken slightly. Add
sugar, salt, pepper, water and vinegar. Stir for another
minute or two to thicken again. Pour mixture over sliced
potatoes and stir gently. Add the set aside ingredients
and fold gently. Serve warm.
From: Thea Pappalardo
Makes: 6 servings
RECIPE FROM: St. Martha's Guild Picnic Cookbook
Uncle Dirty Dave's Kitchen
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... If I'm so wrong, why can't you prove it?
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