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Bologna and german potato salad

Item required
4 slices bacon
1′Y3 cups hash brown potatoes
1% cups water
1 teaspoon parsley flakes
1/4 teaspoon salt
2 teaspoons instant minced onion or
3 green onions, sliced
2 tablespoons sugar
1 tablespoon flour
1/4 cup water
1/4 cup white vinegar
1 ring (12 oz.) bologna

Setting: HIGH
1. Place bacon in 2-quart glass casserole; cover.
2. MICROWAVE for 21/2 to 3 MINUTES or until crisp. Remove bacon, leaving extra drippings in cas¬serole. Add potatoes and 12/3 cups water; cover.
3. MICROWAVE for 6 MINUTES. Stir in crumbled bacon and remaining ingredients except bologna, mixing well. Arrange evenly in casserole. Top with ring of bologna; recover.
4. MICROWAVE for 41/2 to 5 MINUTES. 3 to 4 Servings
TIPS If desired, use 12 oz. (3/4 lb.) wieners for bologna. For best heating, arrange spoke fashion around edge of casserole, cutting in half crosswise if necessary. Since wieners are smaller than bologna, reduce final cooking period to 3 minutes.
* MICROWAVE on MEDIUM for 6 to 7 MINUTES in step 4.

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