Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - German Potato Salad
Famous Authors (View All Authors)
Vegetables - German Potato Salad Post by :nubian Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3449

Click below to download : Vegetables - German Potato Salad (Format : PDF)

Vegetables - German Potato Salad

5 bacon strips
2 tablespoons flour
2/3 cup white vinegar
1 1/3 cups water
1/4 cup sugar
Freshly ground black pepper
3/4 cup chopped green onions, with tops
6 cups sliced cooked peeled potatoes


In a large skillet, fry bacon until crisp. Remove bacon and set aside.

To the bacon drippings, add the flour stirring until well mixed. Add water, vinegar, sugar and black pepper. Stir until sugar is dissolved and the mixture thickens.

Crumble bacon, gently stir with onions and potatoes. Cover with dressing and stir carefully until potato slices are coated.

Garnish with hard boiled egg slices if desired. Serve warm. Yield 6 servings.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Potato Salad -  German Potato Salad By Robbiehaf Vegetables - Potato Salad - German Potato Salad By Robbiehaf

Vegetables - Potato Salad -  German Potato Salad By Robbiehaf
9 medium potatoes -- peeled and sliced 1 large onion -- sliced thin 1 pound bacon -- prepared, crumbled 1/2 cup flour 2 1/4 cups water 1 1/4 cups white vinegar 1/2 cup granulated sugar Boil potatoes until soft. Fry bacon and reserve grease. Combine crumbled bacon, potates, and onion in a bowl. Set aside. Melt bacon grease and stir in flour. Heat until bubbly. Add remaining ingredients and cook until smooth and bubbly. Once sauce has thickened, pour over potato mixture. Serve hot.Number Of Servings : 12
PREVIOUS BOOKS

Vegetables - Potato Salad -  Garlicky Roasted Potato Salad Vegetables - Potato Salad - Garlicky Roasted Potato Salad

Vegetables - Potato Salad -  Garlicky Roasted Potato Salad
3 pounds medium-size red potatoes, quartered 1 tablespoon vegetable oil 1 tablespoon stone-ground mustard 2 teaspoons coriander seeds, crushed 6 garlic cloves, halved 1/2 cup chopped fresh parsley 1/2 cup plain low-fat yogurt 1/3 cup thinly sliced green onions 3/4 teaspoon salt 1/4 teaspoon black pepper Green onion (optional) Preheat oven to 400 degrees. Combine the first 5 ingredients in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400 degrees for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature. Combine the parsley, yogurt, green onions, salt, and
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT