6-8 slices fried bacon, crumbled
2 tablespoons bacon drippings
1 medium onion, chopped
1 tablespoon flour
1/3 cup sugar
1-1/2 teaspoon salt
1/3 cup vinegar
2/3 cup water
1/2 cup celery, chopped
1 tablespoon parsley, chopped
6 frankfurters, cooked and chopped
1/4 teaspoon pepper
Combine potatoes and crumbled bacon; set aside. Fry onion in bacon drippings until light brown; add flour and blend. Add sugar, salt, vinegar, and water. Bring to a boil, stirring constantly. Mix in celery, parsley and frankfurters. Pour mixture over potatoes/bacon; sprinkle with pepper. Serve hot.
Makes 8 to 10 servings.
Suggestion:
Refrigerate overnight and reheat before serving. This allows the rich, smoked flavor to intensify.