German Macaroni Salad
mushrooms, pasta, salads
3 oz can of sliced mushrooms
5 slice bacon
1/2 cup sugar
3 tablespoon flour
1/3 cup vinegar
7 oz elbow macaroni
1/2 teaspoon salt
1/2 cup chopped green onion
1/2 cup chopped celery
Drain mushrooms, reserving liquid; add enough water to make 1 cup. In a 3 quart saucepan, fry the bacon until crisp; drain, reserve drippings. Crumble the bacon and set aside. Combine sugar, flour, salt and 1/8 ts pepper; blend into drippings in the saucepan. Combine vinegar and reserved 1 cup of liquid. Add to flour mixture, cook and stir until thick and bubbly. Cook macaroni, toss with dressing and other ingredients. Randy Rigg
Yield: 3 servings