12 medium red potatoes, (about 3 pounds)
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
1/3 cup vinegar
1/3 cup sweet pickle juice
2/3 cup water, divided
1 tablespoon fresh parsley, minced
1 teaspoon salt
1/2 to 3/4 teaspoon celery salt
4 1/2 teaspoons all-purpose flour
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
1/3 cup vinegar
1/3 cup sweet pickle juice
2/3 cup water, divided
1 tablespoon fresh parsley, minced
1 teaspoon salt
1/2 to 3/4 teaspoon celery salt
4 1/2 teaspoons all-purpose flour
Preparation
Preheat oven to 350°F.
In a saucepan, cook potatoes until just tender; drain. Peel and slice into anungreased 2 quart baking dish. Set aside.
In a skillet, cook bacon until crisp. Drain reserving 2 tablespoons drippings.Crumble bacon and set aside.
Sauté onions in drippings until tender. Stir in brown sugar, vinegar, picklejuice, 1/2 cup water, parsley, salt and celery seed. Simmer, uncovered, for 5to 10 minutes.
Meanwhile, combine flour and remaining water until smooth. Stir into onionmixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pourover potatoes. Add bacon, gently stir to coat. Bake, uncovered, for 30 minutesor until heated through.
