Title: German Macaroni Salad
Categories: Salad German Pasta Mushroom
Yield: 3 Servings
| 3 | oz | Can of sliced mushrooms |
| 5 | sl | Bacon |
| 1/2 | c | Sugar |
| 3 | tb | Flour |
| 1/3 | c | Vinegar |
| 7 | oz | Elbow macaroni |
| 1/2 | ts | Salt |
| 1/2 | c | Chopped green onion |
| 1/2 | c | 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