Hot German Macaroni Salad Recipe
Ingredients
| Mushrooms | 4 Pound, canned | |
| Bacon | 2 1/4 Pound, diced | |
| Sugar | 4 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Pepper | 1 Teaspoon | |
| Cider vinegar | 1 1/2 Quart | |
| 1 1/4 quarts mushroom liquid | ||
| Elbow macaroni | 4 Pound, uncooked | |
| 4 cups chopped green onions | ||
| Celery | 4 Cup (16 tbs), chopped | |
| Radishes | 4 Cup (16 tbs), sliced | |
| Parsley | 1 Cup (16 tbs), chopped | |
Directions
Drain mushrooms; reserve liquid.
Fry bacon with mushrooms until bacon is crisp; do not drain.
Add sugar, flour, salt and pepper to mushroom mixture; stir to blend.
Gradually stir in vinegar and mushroom liquid.
Cook, stirring constantly, until thickened; keep hot.
Cook macaroni according to package directions; drain.
Immediately toss with hot dressing, green onions and celery.
Garnish with radishes and parsley.
Serve hot.
Fry bacon with mushrooms until bacon is crisp; do not drain.
Add sugar, flour, salt and pepper to mushroom mixture; stir to blend.
Gradually stir in vinegar and mushroom liquid.
Cook, stirring constantly, until thickened; keep hot.
Cook macaroni according to package directions; drain.
Immediately toss with hot dressing, green onions and celery.
Garnish with radishes and parsley.
Serve hot.
Chef
