Harps Recipes
http://www.harpsfood.com/Recipes/Detail/554/
Pennsylvania Dutch Potato Bake
A popular dish for a buffet from Campbell's
Yield: 6 cups
Ingredients
| 6 | slices | bacon | |
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| 1 | can | (10 3/4-oz.) Campbell's Condensed Chicken Broth | |
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| 2 | tablespoons | flour | |
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| 1/4 | cup | vinegar | |
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| 2 | tablespoons | brown sugar | |
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| 2 | tablespoons | diced pimiento | |
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| 1/4 | cup | diagonally sliced green onions | |
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| 1/2 | teaspoon | celery salt | |
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| 1/4 | teaspoon | hot pepper sauce | |
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| 6 | cups | cooked sliced potatoes | |
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Directions:
In skillet, cook bacon crisp; remove. Pour off all but 1/4 cup drippings.
Gradually blend broth into flour until smooth; slowly stir into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened.
In 1-1/2- quart shallow baking dish (10 x 6 x 2 inches) arrange potatoes; pour broth mixture over potatoes. Cover; bake at 400F. for 30 minutes. Garnish with bacon.
Recipe compliments of Campbell's
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/554/
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