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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe in Healthy Life Magazine. Each serving is 3/4 cup. Exchanges: 1 1/2 starch, 1/2 other carbohydrate, and 1/2 fat. I have not tried this recipe but I'm posting it for safe keeping. Ingredients:
6 medium red potatoes, unpeeled |
3 slices bacon |
1 tablespoon olive oil or 1 tablespoon canola oil |
3/4 cup chopped onion |
1 tablespoon all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
1/2 teaspoon celery seed |
1/8 teaspoon pepper |
3/4 cup water |
1/4 cup cider vinegar |
2 teaspoons dijon mustard |
2 tablespoons chopped fresh parsley |
Directions:
1. In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25-30 minutes or until tender. Drain; cool slightly. Cut into slices.
2. Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
3. Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3-4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2-3 minutes, stirring constantly, until bubbly and thickened.
4. Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.
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