Greeting's !!

8 whole red potatoes washed
1 small onion
1/4 lb. bacon
3 Tbl. vinegar
2 Tbs. flour
2 tsp. sugar
1 tsp. salt
1 cup water

Cook potatoes in boiling water until tender.
Peel, cut into slices, not too small, and place
in mixing bowl.

Dice and fry in frying pan 1/4 lb. bacon, till
almost crisp. Do not let burn. Remove diced bacon
and place into mixing bowl with other ingredients.

Peel and dice onion and place into reserved bacon
fat. Saute a few minutes. Remove sauted diced onion
with slotted spoon and place into mixing bowl.
Into at least 2 Tbs. bacon fat, cook 2 Tbs. flour
until smooth and bubbly, add 3 Tbs. vinegar and 2
teaspoon sugar, 1 tsp. salt, and enough water to
make a medium sauce. (About 1 cup or more).

Bring to a boil and cook until sauce is thickened.
Pour over ingredients in mixing bowl, and toss and
mix. Taste, if needed add more salt. (Vinegar and
Bacon are salty, so add salt last).

Serve with hot baked ham, or sausage. Good with
a hot bean dish or salad.

Salad serves 4.

Amount Measurement Ingredient Preparation Method
1 lg Chicken
1 md Onion,chopped
1 tb Vegetable oil
1 tb Salt
1 ts Pepper
11 tb Regular paprika or 3 heaping
-Tbs Hungarian sweet paprika

For Dumplings:
3 c All-purpose flour
1 ts Salt
5 Eggs
3/4 c Water
3 c Sour cream

Wash and cut up chicken, discarding excess fat.
In a large pot, saute onions in oil until limp.
Add chicken, including heart and gizzard, salt
and pepper to onions. Brown chicken quickly,
then add paprika.

Cover and simmer for 30 minutes or until chicken
is done. Meanwhile, make dumplings: Mix the flour,
salt, eggs and water in a large mixing bowl until
smooth. Dough should be thick, but not running.
Set aside for 10 minutes. Bring 6 quarts water to
a boil in a large pot. Holding bowl with dumpling
batter over water, cut teaspoon size lumps of
batter from edge of bowl into boiling water. Dip
knife in the hot water from time to time so batter
won't stick to knife Stir dumplings from time to
time. Cook until the dumplings are firm and
floating on the surface of the water. Remove
with a strainer or slotted spoon. Add well drained
dumplings to the cooked chicken and accumulated
juices; heat through. Stir in sour cream and mix
well; do not boil after adding sour cream.

Serve immediately. Serves 6.