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Enjoy this recipe from Welcome Autumn.
Submitted by: Karen Wilson from Defiance, OH
12 redskin potatoes
8 slices bacon
1-1/2 c. onions, chopped
3/4 c. brown sugar, packed
1/3 c. vinegar
1/3 c. sweet pickle juice
2/3 c. water, divided
2 t. dried parsley
1-1/2 t. celery seed
1 t. salt
4-1/2 t. all-purpose flour
In a large saucepan, cover potatoes with water. Cook over medium-high heat until fork-tender; drain. Cool; peel and slice potatoes into an ungreased 2-quart casserole dish. Set aside. In a skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Sauté onion in drippings until tender. Stir in brown sugar, vinegar, pickle juice, 1/3 cup water, parsley, celery seed and salt. Simmer, uncovered, for 5 to 10 minutes. Meanwhile, combine flour and remaining water in a cup; mix until smooth. Stir flour mixture into onion mixture. Bring to a full boil; cook and stir for 2 minutes. Pour over potatoes in dish; stir in crumbled bacon. Bake, uncovered, at 350 degrees for 30 minutes. Serve warm. Makes 8 servings. | |
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In a large saucepan, cover potatoes with water. Cook over medium-high heat until fork-tender; drain. Cool; peel and slice potatoes into an ungreased 2-quart casserole dish. Set aside. In a skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Sauté onion in drippings until tender. Stir in brown sugar, vinegar, pickle juice, 1/3 cup water, parsley, celery seed and salt. Simmer, uncovered, for 5 to 10 minutes. Meanwhile, combine flour and remaining water in a cup; mix until smooth. Stir flour mixture into onion mixture. Bring to a full boil; cook and stir for 2 minutes. Pour over potatoes in dish; stir in crumbled bacon. Bake, uncovered, at 350 degrees for 30 minutes. Serve warm. Makes 8 servings. |
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