5 red potatoes
4 slices bacon, chopped
1 bunch green onions, chopped
1 tbsp. all purpose flour
2/3 cup water
1/4 c. cider vinegar
1 tsp. salt
1 tsp. pepper
1 2 oz. jar diced pimiento, drained

Cook potatoes in boiling water to cover 25-30 minutes or until tender; drain and cool. Cut into thin wedges. Sauté bacon in a large skillet over medium- high heat 2 minutes. Add green onions and sauté 2 minutes. Stir in flour and cook constantly 1 minute. Gradually stir in water and vinegar; cook, stirring constantly until thickened. Stir in salt and pepper. Toss with potatoes and pimiento. Serve warm.

Yield: 4 servings.