Preparation time: 20 minutes. Cooking time: 50 minutes. 1. Heat oven to 350 degrees. Cook bacon in a flameproof casserole until crisp; remove to paper towels with a slotted spoon. Drain off all but 1/4 cup fat from casserole. 2. Stir in celery and onion; cook 1 minute. Sprinkle flour over and mix well. Add water and vinegar; cook until mixture thickens. Add sugar, salt and pepper. Add potatoes and bacon and mix lightly. 3. Cover casserole and bake for 30 minutes. Serve hot or at room temperature. This recipe from Tribune reader Ruth Bower of Evanston. Chicago Tribune 2/10/94. Posted to MC-Recipe Digest V1 #643 by Nancy Berry
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 10|
|Calories from Fat: 47 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 7.6mg||2 %|
|Sodium 139.9mg||5 %|
|Potassium 845.5mg||22 %|
|Total Carbohydrate 51.3g||15 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 46.7g|
|Protein 5.5g||8 %|
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Calories per serving: 270
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