Ingredients
- 6 slc bacon
- 10 3/4 ounce condensed chicken broth -- undiluted
- 2 Tbsp. flour
- 1/4 c. vinegar
- 2 Tbsp. brown sugar
- 2 Tbsp. pimiento -- diced
- 1/4 c. green onions -- diagonally sliced
- 1/2 tsp celery salt
- 1/4 tsp warm pepper sauce
- 6 c. potatoes -- sliced and cooked
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Pennsylvania Dutch Potato Bake
Servings: 6
Directions
- In skillet cook bacon till crisp; remove. Pour off all but 1/4 c. drippings. Gradually blend broth into flour till smooth; slowly stir into drippings. Add in remaining ingredients except potatoes. Cook, stirring till thickened. In 1 1/2-qt shallow baking dish, arrange potatoes; pour broth mix over potatoes. Cover; bake at 400 degrees F. for 30 min or possibly till warm. Garnish with bacon.
- Yield: 6 servings.
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