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2 Tasse | Wide egg noodles |
3 | bacon strips |
1/4 Tasse | Onion chopped |
1 Esslöffel | sugar |
1 Esslöffel | all-purpose flour |
1/4 Teelöffel | salt |
1/8 Teelöffel | mustard ground |
1/2 Tasse | water |
1/4 Tasse | cider vinegar |
1 Tasse | celery sliced |
2 Esslöffel | parsley fresh, chopped |
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.
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.
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