Red Potato Casserole
Cook the potatoes in salted water, leaving skins on. If they seem a little too large, half or quarter them first.
In a pan over low heat melt the margarine or butter. When melted stir in the flour, salt and pepper; then slowly whisk in the water. Continue to cook until thickened. Add the lemon juice and stir. Drain the potatoes when done and place in a casserole dish.
Pour the sauce over the potatoes. Bake at 325F for 20 minutes.
Top with the bacon, minced fresh dill and chopped chives before serving.
Serves 6 to 8.