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