Receipts fro reunion
Been threatening to take a Opposuum to next family reunion but wife won't cook it. Sooooo thinking about rabbit. You caan buy them at some places. I think I saw them for sale at Ft Campbell. Kind pri...
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GERMAN HOT POTATO SALAD
Boil 5 lbs potatoes until just done (still firm); drain and set aside to cool. Chop and fry till crisp a pound of bacon - use slotted spoon to dip out bacon pieces and set bacon aside saving grease; fry one large onion, chopped, in bacon grease until almost brown. Add: 2 Tablespoons flour and 2 Tablespoons sugar; if mixture is too thin, add equal amounts flour and sugar. Add: 3/4 teaspoon celery seed, salt and pepper to taste, 3/4 cup water, 1/2 cup white vinegar and pour into sauce. If too thin, add cornstarch. Spray glass casserole pan with pam. Layer sliced potatoes with sauce; sprinkle bacon on top. Bake one hour at 325°F.
For a really hearty dish, I add 2 pounds of polish sausage and cover the dish with foil the first 1/2 hour of cooking as it tends to dry out; also it gets too browned and hard on the top. Before adding the sausage, I slice it and fry it until it's lightly browned. Also, at times, I double the sauce amount just because at any given time I prefer it to be moister.
Boil 5 lbs potatoes until just done (still firm); drain and set aside to cool. Chop and fry till crisp a pound of bacon - use slotted spoon to dip out bacon pieces and set bacon aside saving grease; fry one large onion, chopped, in bacon grease until almost brown. Add: 2 Tablespoons flour and 2 Tablespoons sugar; if mixture is too thin, add equal amounts flour and sugar. Add: 3/4 teaspoon celery seed, salt and pepper to taste, 3/4 cup water, 1/2 cup white vinegar and pour into sauce. If too thin, add cornstarch. Spray glass casserole pan with pam. Layer sliced potatoes with sauce; sprinkle bacon on top. Bake one hour at 325°F.
For a really hearty dish, I add 2 pounds of polish sausage and cover the dish with foil the first 1/2 hour of cooking as it tends to dry out; also it gets too browned and hard on the top. Before adding the sausage, I slice it and fry it until it's lightly browned. Also, at times, I double the sauce amount just because at any given time I prefer it to be moister.
