Hot German Macaroni Salad
|Canned mushrooms||4 Pound|
|Bacon||2 1⁄4 Pound, diced|
|Sugar||4 Cup (64 tbs)|
|Unsifted all purpose flour||3⁄4 Cup (12 tbs)|
|Cider vinegar||1 1⁄2 Quart|
|Mushroom||1 1⁄4 Quart|
|Elbow macaroni||4 Pound, uncooked|
|Chopped green onions||4 Cup (64 tbs)|
|Chopped celery||4 Cup (64 tbs)|
|Sliced radishes||4 Cup (64 tbs)|
|Chopped parsley||1 Cup (16 tbs)|
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.