| 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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