Recipes

In skillet, cook bacon until

browned. Using slotted

spoon, remove bacon and set

aside; reserve drippings.

In large saucepan, combine

water, vinegar, bouillion,

sugar, salt and pepper.

Bring to a boil over medium

heat. Add bacon. Saute'

onion in bacon drippings

until soft but do not

brown. Stir in flour and

cook for 2 - 3 minutes to form

roux. Add roux to sauce,

blending until smooth. Cook

for 5 minutes. Store in

refrigerator. Serve on

chopped vegetables (spinach,

potatoes etc.)

Yield: 4 - 5 Cups