1 medium potato, peeled and sliced
1 slice bacon, diced
2 T. thinly sliced onion
1 t. flour
1 t. sugar
1/4 t. salt
1/8 t. celery seed
dash pepper
3 T. water
1½ T. cider vinegar
parsley or chives for garnish

Boil potato in small amount of water until just tender; set aside. Fry bacon in 8-inch skillet until crisp; remove bacon and sauté the onion in the bacon grease until tender. Mix in flour, sugar, salt, celery seed, pepper, water and vinegar. Cook, stirring until mixture boils; boil one minute. Add cooked potatoes and part of the bacon. Heat through. Serve in a bowl with the remaining bacon and parsley or chives as a garnish. It is so good, double the recipe and have some for another day–even better reheated.

 Janice Harvey, Charlevoix