1/2
lb Bacon
1/3
cup bacon drippings
1
TBL flour
1
TBL sugar
1
tsp. celery seed
1 1/2
tsp. salt
1/2
freshly ground pepper
1/2
cup chicken broth
1/2
cup white vinegar
6
cups hot potatoes
1/2
cup green onions, thinly sliced
Cook bacon until crisp. Drain on paper towels. Heat drippings in large heavy skillet. Blend in flour, sugar, salt, celery seed and pepper. Gradually add broth and vinegar, stirring constantly until slightly thickened. Pour sauce over potatoes, onions and bacon bits. Toss gently. Turn into serving dish. Garnish with parsley.
