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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 241
% Daily Value**
Total Fat 3g
4%
Saturated Fat 1g
1%
Unsaturated Fat 0g
Cholesterol 7mg
2%
Sodium 588mg
24%
Total Carbohydrate 46g
15%
Dietary Fiber 3g
11%
Sugars 5g
Protein 8g
Vitamin A  0%Vitamin C  26%
Calcium  2%Iron  7%
Potassium  16%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Warmer Kartoffelsalat

Date Added: June 11, 2009

Ingredients:

3 Potatoes Med,Boiled In Skins
3 Bacon Slices
1/4 Cup Onion Chopped
1 Tablespoon Unbleached Flour Sifted
2 Teaspoons Sugar Brown
3/4 Teaspoon Salt ; (optional)
1/4 Teaspoon Celery Seed
1/4 Teaspoon Pepper Freshly Ground
3/8 Cup Spaghetti Water
2 1/2 Tablespoons Vinegar mustard, or "Durkee's Special Sauce"
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Directions:

1. Peel potatoes and slice paper thin.

2. Saute bacon slowly in a frypan, then drain on paper towels.

3. Saute onion in bacon fat until golden brown.

4. Blend in flour, sugar, salt, celery seeds, and pepper.

5. Cook over low heat, stirring until smooth and bubbly.

6. Remove from heat. Stir in water and vinegar.

7. Heat to boiling, stirring constantly. Boil for 1 minute.

8. Carefully stir in the potatoes and crumbled bacon bits.

9. Remove from heat, cover and let stand until ready to serve.

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Dietary Notes:
This recipe is low-fat with 2.75g per serving, low-saturated fat with 0.75g per serving and low-cholesterol with 6.75mg per serving

This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Potato, Sulfites, Natural Sweeteners, Celery, Beef, Vinegar, Onion allergies.
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