6 sl Bacon, cut in 1/4″ pieces
1/2 c Cider vinegar
3 tb Sugar
2 tb Water
1/2 ts Salt
1/4 ts Black pepper
1 sm Carrot, grated
2 tb Fresh parsley, chopped
4 c Cooked rice
In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to skillet. Add onions, vinegar, sugar, water, salt, pepper. Cook until onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5 minutes.
This sauce is basically the same for German potato salad, just add celery seed. It is also good on lightly sauted cabbage. Posted by M. Hackmann 4/30/93