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German Macaroni Salad

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  • 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 Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 12:31:57 -0500
From: (S.Pickell)