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Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 5 lb. red potatoes
- 2 c. water
- 1 pkg. bacon
- 1 c. white vinegar
- 1 c. sugar
- 4 Tbsp. flour
- 1 1/2 c. onions
- 1 c. celery
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. parsley
Method
- Fry bacon, let cool.
- Crumble; set aside (save fat).
- Peel and cut potatoes.
- Cook, cool and set aside.
- Take fat from bacon, add oil if necessary to make up difference (you need 3/4 cup).
- Saute celery and onion in fat approximately 3 minutes.
- Add flour, salt and pepper.
- Simmer approximately 1 minute.
- Add water, vinegar and sugar.
- Bring to a boil.
- Should be slightly thick.
- If not, add a little more flour.
- Add parsley.
- Simmer approximately 1 minute. Oil lasagna pan.
- Pour dressing over potatoes.
- Bake 45 minutes to 1 hour at 325° until bubbles.
- Serve warm, not hot.
