10-11 potatoes
one lb bacon
1 1/2 c. donion
2 Tab flour
4 tab sugar
1 teas salt
2 teas celery seed
dash pepperceler
3/4 c. water
1/3 c. vinegar
Boil potatoes in jackets. Cool and slice in small pieces, leave skin on. Fry bacon in skillet, remove bacon when crisp. Cook onion in bacon drippings till golden and blen in flour, sugar, salt, celery seed and pepper. Cook low till bubbly. Remove from heat. Stir in water and vinegar. Heat to boil. Add crumbled bacon and potatoes heat to coat potatoes well. Freezes well.
An old world recipe from Germany from my sister-in-law Judy uses real celery chopped in
placement of celery seed. Sometimes I add celery now, including the celery seed. If needed
add little more sugar to sauce if it is not quite sweet enough.
Often a staple at our family gatherings.
Welcome family and friends! I decided to create this blog in hopes of displaying heirloom recipes and stories from both sides of my family to be handed down to my children and extend my findings and my own creations to my relatives and friends for years to come. I have hopes my extended family of cousins across the country can access this site and will contribute. I carry a certificate in Basics and Gourmet Cooking.
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