“I found this recipe in Healthy Life Magazine. Each serving is 3/4 cup. Exchanges: 1 1/2 starch, 1/2 other carbohydrate, and 1/2 fat. I have not tried this recipe but I'm posting it for safe keeping.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25-30 minutes or until tender. Drain; cool slightly. Cut into slices.
  2. Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
  3. Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3-4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2-3 minutes, stirring constantly, until bubbly and thickened.
  4. Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: