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BAKED POTATO SALAD

3/4 cup uncooked bacon diced
1 cup chopped celery
1 cup chopped onion
3 tablespoons flour
1/3 cups water
2/3 cup cider vinegar
2/3 cup sugar
1 tablespoon salt
1/2 teaspoon pepper
8 cups cubed, cooked potatoes (about 8 medium)

Cook bacon in large skillet. Drain off fat and save. Measure fat
and return 1/4 cup to skillet. Add celery and onion and cook 1
minute. Blend in flour. Stir in water and vinegar and cook,
stirring constantly, until mixture is thick and bubbly. Stir in
sugar, salt and pepper. Pour mixture over potatoes and bacon in
a greased 3 quart casserole and mix lightly. Cover and bake in a
350-degree oven 30 minutes. Can be made a day ahead and refrigerated
before baking. Serves 10-12

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