10 slices bacon (1/2 lb.)
2 tbsp. all-purpose flour
2 tbsp. sugar
1 tsp. dry mustard
2/3 c. vinegar
2/3 c. water
1 tsp. salt
1/4 tsp. pepper
3 lg. potatoes, cooked, peeled and sliced
1/2 c. chopped celery
1/3 c. chopped green onions

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Combine flour, sugar and dry mustard. Mix well. Add to drippings, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add vinegar and water. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper; remove mixture from heat and set aside. Layer half each of the potatoes, celery, green onions and crumbled bacon in a lightly greased 12x8x2-inch baking dish. Pour half the sauce over the bacon. Repeat the layers with the remaining ingredients. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Yield: 8 servings.