Shelly's Recipe

PENNSYLVANIA DUTCH POTATO BAKE

Category: Hash Brown Potatoes/Casseroles

6 slices bacon
1 (10 3/4 oz) can condensed chicken broth, undiluted
2 tbsp flour
1/4 cup vinegar
2 tbsp brown sugar
2 tbsp pimiento, diced
1/4 cup green onions, diagonally sliced
1/2 tsp celery salt
1/4 tsp hot pepper sauce
6 cups potatoes, sliced and cooked

In skillet cook bacon until 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, arrange potatoes; pour broth mixture over potatoes. Cover; bake at 400 for 30 minutes or until hot. Garnish with bacon. Yield: 6 servings.