| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | German | Salads, Taste of ho | 4 | Servings |
INGREDIENTS
| 2 | c | Wide egg noodles |
| 3 | Bacon strips | |
| 1/4 | c | Onion, chopped |
| 1 | tb | Sugar |
| 1 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground mustard |
| 1/2 | c | Water |
| 1/4 | c | Cider vinegar |
| 1 | c | Sliced celery |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
Cook noodles according to package directions. Meanwhile, in a skillet, cook the bacon until crisp. Crumble and set aside. Reserve 1 tablespoon drippings in the skillet; saute onion until tender. Stir in sugar, flour, salt and mustard; add water and vinegar. Cook and stir until thickened and bubbly, about 2-3 minutes. Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with bacon. Yield: 4 servings. NOTES : "Here's a tasty take-off on German potato salad. It's flavored like the traditional side dish but uses noodles in place of potatoes. I always loved my mother's German potato salad, but once she served this noodle salad instead, I was hooked." Submitted by Gordon Kremer, Sacramento, California. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #662 by NGavlak2@aol.com on Jul 9, 1997
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