| Baked German Potato Salad January 2008 |
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3/4 c. bacon, diced 1 c. celery, chopped 1/2 c. onions 3 tbsp. Flour 1-1/3 c. water 2/3 c. cider vinegar 2/3 c. sugar 3 tsp. Salt 1/2 tsp. Pepper 8 c. cooked potatoes, cubed 1 c. radishes, sliced (optional) 1/2 c. dill pickle, chopped (optional) |
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Cook bacon and drain fat. Measure 1/4 cup fat in skillet. Add celery and onion. Cook 1 minute. Blend in flour. Stir in water and vinegar, cook stirring constantly until mixture is thick and bubbly. Stir in sugar, salt and pepper. Pour over potatoes and bacon. Pour into greased 3 quart dish, mix lightly and cover. Bake at 350 degrees for 30 minutes. Remove from oven and stir in radishes and pickles if desired. Serves 10 to 12.
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Sue
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