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pennsylvania Dutch Potato Bake 6 Slices Bacon
1 (10 3/4) Ounce Condensed Chicken Broth, Undiluted
2 Tablespoons All-purpose Flour
1/4 Cup Vinegar
2 Tablespoons Brown Sugar
2 Tablespoons Pimiento, Diced
1/4 Cup Green Onions, Diagonally Sliced
1/2 Teaspoon Celery Salt
1/4 Teaspoon Hot Pepper Sauce
6 Cups Potatoes, Sliced And Cooked in Skillet, Cook Bacon Until Crisp; Remove Bacon From Skillet. Pour Off All But 1/4 Cup Drippings. Gradually Blend Broth Into Flour Until Smooth; Slowly Stir Into Drippings. Add Remaining Ingredients Except Potatoes. Cook, Stirring Until Thickened. in 1 1/2-quart Shallow Baking Dish, Arrange Potatoes; Pour Broth Mixture Over Potatoes. Cover; Bake At 400 Degrees F For 30 Minutes Or Until Hot. Garnish With Bacon. yields 6 Servings. per Serving: 195 Calories; 4g Fat (17.4% Calories From Fat); 8g Protein; 33g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 567mg Sodium exchanges: 2 Grain (starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates |
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