1 (#10) (6 lbs. 14 oz.) white potatoes, sliced
1 to 2 lbs. bacon, sliced 1/2 inch
1/4 c. celery seed
2 tbsp. flour
2 med. onions, halved &sliced
1/2 c. sugar
1/2 c. cider vinegar
1 can beef broth
Salt & pepper

Drain potatoes. In large skillet or Dutch oven saute bacon until crisp. Remove with slotted spoon. Pour off grease leaving 1/2 to 1 cup grease to skillet, saute onions until soft. Add flour, mix thoroughly. Add broth, sugar, and vinegar. Bring to a boil. Add potatoes and celery seed, heat and mix well. Add bacon, salt and pepper to taste. Serve warm. Yields: 16 servings.