Title: Pennsylvania Dutch Potato Bake
Categories: Appetizer Vegetable
Yield: 1 Servings

10	sl	Bacon
10 3/4	oz	Can
2	tb	Flour
1/4	c	Cider Vinegar
2	tb	Brown Sugar
1/4	c	Green Onions -- sliced
		Diagonally
1/4	ts	Celery Seed
1/4	ts	Salt
1/4	ts	Hot Pepper Sauce
6		Potatoes -- cooked & sliced
		Condensed Chicken Broth

Preheat oven to 400.

In skillet, cook bacon until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend flour 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 top. Bake for 30 minutes. Garnish with bacon.

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