1/2 pound cooked bacon, diced
1/3 bacon drippings
1 tablespoons flour
1 tablespoons sugar
1/2 tsp. salt
1 tsp. celery seed
1/4 tsp. pepper
1/2 c. chicken broth
1/2 c. white vinegar
6 cups sliced and cooked potatoes (about 3 lbs.) | | | Cook bacon until crisp and drain. Heat drippings; blend in flour, sugar, salt, celery seed and pepper. Gradually blend in broth and vinegar. Cook, stirring constantly, until slightly thickened. Combine potatoes and bacon. Pour sauce over; toss gently and put in serving dish. Put in oven at 325 degrees to reheat for 1/2 hour. Recipe from Brenda Hyde of OldFashionedLiving.com |
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