This is very similar to the recipe that my Grandmother Edna taught me. She would "cut" up the bacon into bits with kitchen shears, and fry til brown with the onions. To this she would add 2 tab of plain flour to make the rue and then add the sugar, salt, water and vinegar. I leave out the pepper due to allergies, but substitue sweet basil in its place. Once the "gravy" has thickened we pour it over the cooled taters and stir gently. Sometimes we garnish with boiled egg slices, but like the recipe that's posted, ours doesn't last long either. I've also used brown sugar when white wasn't available, worked out good too.
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This is very similar to the recipe that my Grandmother Edna taught me. She would "cut" up the...
