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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (249g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon celery salt |
||
| Calories 265 | ||
| Calories from Fat 98 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.9g | 16% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 535mg | 22% | |
| Potassium 802mg | 22% | |
| Total Carbohydrate 33.7g | 11% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 6.1g | ||
| Protein 8.3g | 16% | |
Pennsylvania Dutch Potato Bake
By: Miss Annie
Sep 20, 2002
This makes a great side-dish for pork, beef, or chicken.
SERVES 6
Ingredients
- 6 slices bacon
- 1 (10 3/4 ounce) can condensed chicken broth, undiluted
- 2 tablespoons all-purpose flour
- 1/4 cup vinegar
- 2 tablespoons brown sugar
- 2 tablespoons pimiento, diced
- 1/4 cup green onion, diagonally sliced
- 1/2 teaspoon celery salt
- 1/4 teaspoon hot pepper sauce
- 6 cups potatoes, sliced and cooked
Directions
1
In skillet, cook bacon until crisp; remove bacon from skillet.2
Pour off all but 1/4 cup drippings.3
Gradually blend broth into flour until smooth; slowly stir into drippings.4
Add remaining ingredients except potatoes.5
Cook, stirring until thickened.6
In 1 1/2-quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes.7
Cover; bake at 400ºF for 30 minutes or until hot.8
Garnish with bacon.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Pork
- Cuisine > European > Western
- Cuisine > North American > United States > Northeastern > Pennsylvania Dutch
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Leta
On Oct 6, 2002
This was a great dish for Sunday dinner. I did not peel the potatoes, just scrubbed them good and sliced and simmered. I did all that ahead, as well as measuring out the other ingredients, so when it was time to cook it was quick and easy. I served them as a side dish with roast chicken and a tossed salad. Wonderful!
From: Tara
On Oct 3, 2002
This was one of the best potato recipes I have ever had! I wasnt sure what to think with the vinegar and sugar being added but the flavour turned out excellent so dont let that fool you. I only made a half batch since it was just 2 of us and used a 8x8 pan (wish I made the full batch since even the leftovers are now gone). I didnt have any pimentos so I used red peppers which tasted great too. I also fogot to read the part about covering before baking but they turned out fine and didnt burn. Great as a side for any meat.
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