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Add a photoServings: 12
Ingredients
- 3/4 c. WATER, Hot
- 1 1/2 quart WATER
- 5 gal WATER
- 11 ounce BACON FAT
- 3 lb BACON,SLICED FZ
- 1 1/2 ounce ONIONS DRY
- 6 47/250 lb POTATOES FRESH
- 1 1/4 lb SUGAR, GRANULATED 10 LB
- 1/2 ounce PEPPER BLACK 1 LB CN
- 1 47/250 lb RELISH PICKLE SWEET
- 1 quart VINEGAR CIDER
- 2 1/3 ounce SALT TABLE 5LB
Directions
- 1. Add in POTATOES TO SALTED WATER. COVER. BRING QUICKLY TO A BOIL.
- REDUCE HEAT; SIMMER 15 TO 25 MINUTE Or possibly Till POTATOES ARE TENDER.
- DRAIN. SET ASIDE FOR USE IN STEP 3.
- 2. RECONSTITUTE ONIONS; DRAIN WELL.
- 3. COMBINE ONIONS, RELISH AND PEPPER MIX WELL; Add in TO POTATOES. SET ASIDE FOR USE IN STEP 7.
- 4. COOK BACON Till CRISP. REMOVE BACON FROM FAT; SET BACON FAT ASIDE FOR USE IN STEP
- 5. SET BACON ASIDE FOR USE IN STEP 7.
- 5. COMBINE VINEGAR, WATER, AND SUGAR. Add in GRADUALLY TO BACON FAT.
- COOK Till SUGAR IS DISSOLVED STIRRING CONSTANTLY.
- 6. POUR Warm DRESSING OVER POTATO Mix; COMBINE CAREFULLY.
- 7. COMBINE BACON; RESERVE Sufficient TO SPRINKLE ON TOP AS A GARNISH.
- SERVE Warm.
- NOTE: ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
- SERVING SIZE: 2/3 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2208g | |
| Recipe makes 12 servings | |
| Calories 1150 | |
| Calories from Fat 697 | 61% |
| Total Fat 77.34g | 97% |
| Saturated Fat 27.22g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 3568mg | 149% |
| Potassium 1065mg | 30% |
| Total Carbs 96.18g | 26% |
| Dietary Fiber 4.7g | 16% |
| Sugars 62.12g | 41% |
| Protein 17.03g | 27% |
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