Back 2 lbs. / 908 g Potatoes, peeled
and sliced (about 5 Cups / 1.25 liters)
1 Tbsp. / 15 mL Watkins Chicken Soup Base
6 Slices Bacon, diced
1/2 Cup / 125 mL Chopped Onion
3 Tbsp. / 45 mL All-Purpose Flour
3 Tbsp. / 45 mL Sugar
2-1/2 teas. / 12.5 mL Watkins Chicken Soup Base
1/4 teas. / 1.2 mL Watkins Celery Seed
1/4 teas. / 1.2 mL Watkins Black Pepper
1/2 Cup / 125 mL Water
1/2 Cup / 125 mL Cider Vinegar, more or less to taste
Place 2 inches / 5 cm of water in a medium saucepan; add 1 Tbsp. / 15 mL soup base; bring to a boil. Add potatoes. Heat again to boiling; reduce heat. Cover and cook until potatoes are tender, 10 to 20 minutes; drain. Meanwhile, fry bacon in a skillet until crisp; drain bacon on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, remaining soup base, celery seed, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture; add warm potato slices. Cook, stirring gently to coat potato slices, until hot and bubbly. Serve hot. Makes 6 servings.
Nutritional Information
Per Serving:
Calories 260, Protein 6g, Carbohydrates 51g, Sodium 370mg, Fat
4g, Saturated Fat 1g, Cholesterol 5mg, Dietary Fiber 4g
© Copyright 1999 The Rising
Stars Team
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