CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57080ab3   
   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: St. Martha's Guild Potato Salad   
    Categories: Potatoes, Pork, Vegetbles   
         Yield: 6 Servings   
       
         2 lb Red potatoes   
       1/2 c  Bacon; cooked crisp then   
              - crumbled   
       1/2 c  White onion; fine chopped   
     1 1/2 tb A-P flour   
         4 ts White sugar   
         1 ts Salt   
       1/4 ts Black pepper   
       1/4 c  Cider vinegar   
       1/4 c  Water   
      
   MMMMM--------------------------RESERVE-------------------------------   
       1/4 c  Fine chopped onion   
         2 tb Fresh parsley   
         1 ts Velery seed   
       
     Boil unpeeled potatoes until tender. Do not overcook.   
     When cool enough to handle, peel and slice. Set aside.   
        
     Fry bacon until crisp. Remove bacon from pan and drain   
     on paper towels. Crumble when cool.   
        
     In same fry pan, in bacon grease, saute onions. (You   
     need approx. 1/2 cup bacon grease. Remove extra or add   
     oil to make the 1/2 cup, if needed.) Have flour, sugar,   
     salt, pepper, water and vinegar measured and ready while   
     onions are sauteing. When onions are soft, slowly add   
     flour and stir. Mixture will thicken slightly. Add   
     sugar, salt, pepper, water and vinegar. Stir for another   
     minute or two to thicken again. Pour mixture over sliced   
     potatoes and stir gently. Add the set aside ingredients   
     and fold gently. Serve warm.   
        
     From: Thea Pappalardo   
        
     Makes: 6 servings   
        
     RECIPE FROM: St. Martha's Guild Picnic Cookbook   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Bake the bread - buy the butter!   
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