KitchenAid PRO LINE KPFP850 series Use And Care Manual page 50

12 medium (about 2 lb.) red
potatoes boiled, peeled
and cooled
1 medium onion, cut into halves
lengthwise
1/_ medium red bell pepper, cut
into quarters lengthwise
6 slices thick bacon
2 tablespoons all-purpose flour
2 tablespoons sugar
3/4 teaspoon celery seed
1/_ teaspoon salt
1/_ teaspoon cracked black pepper
11/4 cups water
1/3 cup cider vinegar
Chopped flesh parsley,
if desired
Position chef's bowl and 4 mm slicing disc in work bowl. Add potatoes. Processto slice.
Set aside.
Exchange chef's bowl and slicing disc for 2 mm slicing disc in work bowl. Add onion and
bell pepper. Process to slice. Set aside.
In 12-inch skillet over medium heat, cook bacon until crisp. Remove bacon, reserving
3 tablespoons drippings. Drain bacon on paper towels, crumble, and set aside. Place
reserved drippings in skillet. Add onion mixture. Cook and stir over medium-low heat 3 to
4 minutes, or until tender. Add flour, sugar, celery seed, salt, and black pepper; mix well.
Add water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute; add reserved
potatoes and bacon. Stir gently to blend. Heat until warm. Garnish with chopped fresh
parsley, if desired.
Ted: 10 servings (3/4 cup per serving).
_v _:About160cal, 3g pro, 23gcarb, 6gtotalfat, 2.5 g sat fat, 10 mgchol,
280 mg sod.