6 slices bacon
1 (10 3/4 oz.) can condensed chicken broth
2 tbsp. flour
1/4 c. vinegar
2 tbsp. brown sugar
2 tbsp. diced pimento (optional)
1/4 c. diagonally sliced green onions
1/2 tsp. celery salt
1/4 tsp. hot pepper sauce
6 c. cooked sliced potatoes

In skillet, cook bacon until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend broth into flour until smooth; slowly stir into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened. In 1 1/2-quart shallow baking dish (10 x 6 x 2-inches), arrange potatoes; pour broth mixture over potatoes. Cover; bake at 400°F for 30 minutes. Garnish with bacon.

Makes 6 cups.