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| Ingredients: |
1 lb bacon, cooked and diced
1 cup celery, chopped
1 cup onions, chopped
3 tablespoons all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper |
2/3 cup sugar
2/3 cup cider vinegar
1/2 cup water
1/3 cup fresh parsley, chopped
2 teaspoons celery seed
2 qts potatoes, cooked and sliced |
| Cooking
Instructions: |
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Peel and slice potatoes and boil in salted water for about 15 minutes but do not cook until done. In a frying pan, cook bacon over medium heat until brown. Remove bacon from pan, reserving fat (about 1/2 cup) and drain bacon on paper towels. In the same pan, saute the chopped onions and celery in reserved bacon fat until soft. Add flour, salt and pepper, stirring as you add the ingredients. Add vinegar, sugar and water, parsley and celery seed and simmer until slightly thickened. Add crumbled bacon. Place potatoes in a 9 X 12 inch baking dish and pour liquid mixture evenly over potatoes. Bake at 350 degrees for 1 hour. |
| Additional
Comments: |
| I got this recipe from a cooking show I taped of Marcia Adams. I always cooked this dish with the "Church Supper Ham Loaf". |
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