| German Hot Noodle Salad |
| 2 cups wide egg noodles | 1 tablespoon sugar |
| 3 strips bacon | 1 tablespoon all-purpose flour |
| 1/4 cup onion, chopped | 1/4 teaspoon salt |
| 1/8 teaspoon ground mustard | |
| 1/2 cup water | |
| 1/4 cup cider vinegar | |
| 1 cup sliced celery | |
| 2 tablespoons fresh parsley | |
| 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; sauté
onion until tender.
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 |