Hot German Potato Supper

• 5 slices bacon, cut into 1/2-inch pieces
• 1 can (10 1/2 oz.) cream of celery soup, undiluted
• 2 Tbsp. sweet pickle relish
• 2 Tbsp. vinegar
• 2 Tbsp. onion flakes
• 1 Tbsp. diced pimiento
• 1 can (16 oz.) sliced potatoes, drained
• 1 can (12 oz.) luncheon meat, sliced
• minced parsley

1. Fry bacon in skillet until crisp.
2. Remove bacon with slotted spoon; drain on paper towels.
3. Crumble; set aside.
4. Pour off all but 1 tablespoon drippings from skillet.
5. Stir soup, relish, vinegar, onion flakes and pimiento into drippings.
6. Cook, stirring constantly, until mixture comes to a boil.
7. Reduce heat.
8. Stir in potatoes and bacon.
9. Arrange meat slices on top of potato mixture. Cover and simmer 8 to 10 minutes or until heated through.
10. Garnish with parsley.

bacon, cream of celery soup, sweet pickle relish, vinegar, onion flakes, pimiento, potatoes, luncheon meat, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222564 (may not work)