German hot noodle salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Wide egg noodles |
| 3 | Bacon strips | |
| ¼ | cup | Onion, chopped |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | All-purpose flour |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground mustard |
| ½ | cup | Water |
| ¼ | cup | Cider vinegar |
| 1 | cup | Sliced celery |
| 2 | tablespoons | Chopped fresh parsley |
Directions
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@... on Jul 9, 1997