2 lb Red potatoes, cooked and sliced
3 Hard-cooked eggs, chopped
1/2 cup Onion, chopped
1/2 cup Celery, chopped
6 Bacon strips, diced
2 tbsp Sugar
4 tsp All-purpose flour
2 tbsp Vinegar
1/2 tsp Salt
1/8 tsp Pepper
3/4 cup Milk
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In a large bowl, combine potatoes, eggs, onion and celery; set aside. Place bacon in a microwave-safe bowl; cover with a paper towel and microwave on high for 2 minutes. Stir. Microwave 3-4 minutes longer or until the bacon is crisp, stirring after each minute. Remove bacon to paper towel to drain; reserve 2 tablespoons drippings. Stir sugar, flour, vinegar, salt and pepper into drippings until smooth; gradually add milk. Microwave on high for 5-6 minutes, stirring every 2 minutes until thickened. Pour over potato mixture; toss. Top with bacon. Serve immediately. Yield: 8 servings. Editor's note: This recipe was tested in a 700-watt microwave.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #685 by NGavlak2@aol.com on Jul 21, 1997
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