Pennsylvania Dutch Potato Bake
6-8 slices bacon
2 tbsp. flour
1/4 c. vinegar
1/2 tsp. celery salt
1 (10 3/4 oz.) can Campbells condensed chicken broth
1/4-1/2 c. water
2 tbsp. brown sugar
2 tbsp. diced pimiento
1/4 tsp. hot pepper sauce
1/4 c. diagonally sliced green onion
6 c. cooked, sliced potatoes
In skillet, cook bacon until crisp, remove, cool, cut and dice. Pour off all but
1/4 cup drippings. Gradually blend chicken broth into flour until smooth and
slowly stir into drippings. Add remaining ingredients except potatoes. Cook,
stirring until thickened. In 1 1/2 quart shallow baking dish, 10"x6"x2", arrange
potatoes, pour broth mixture over potatoes. Cover and bake at 400 degrees for 30
minutes or at 350 degrees for 45 minutes. Garnish with bacon and serve. Eggs are
easier to separate when very cold, but egg whites beat to greater volume if
allowed to warm to room temperature.