Categories: Rice/grains, Salads, German 
      Yield: 6 servings 
  
      6 sl Bacon, cut in 1/4" pieces         1/4 ts Black pepper 
    1/2 c  Cider vinegar                       1 sm Carrot, grated 
      3 tb Sugar                               2 tb Fresh parsley, chopped 
      2 tb Water                               4 c  Cooked rice 
    1/2 ts Salt                            
  
  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