Pennsylvania Dutch Potato Bake

Ingredients

• 6 slices bacon
• 1 (10 3/4) ounce condensed chicken broth, undiluted
• 2 tablespoons all-purpose flour
• 1/4 cup vinegar
• 2 tablespoons brown sugar
• 2 tablespoons pimiento, diced
• 1/4 cup green onions, diagonally sliced
• 1/2 teaspoon celery salt
• 1/4 teaspoon hot pepper sauce
• 6 cups potatoes, sliced and cooked
  

Instructions

1. In skillet, cook bacon until crisp; remove bacon from skillet. Pour off all but 1/4 cup drippings.
2. Gradually blend broth into flour until smooth; slowly stir into drippings.
3. Add remaining ingredients except potatoes. Cook, stirring until thickened.
4. In 1 1/2-quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes.
5. Cover; bake at 400 degrees F for 30 minutes or until hot.
6. Garnish with bacon.

Yields 6 servings.

Per Serving: 195 Calories; 4g Fat (17.4% calories from fat); 8g Protein; 33g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 567mg Sodium

Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates