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. NOTES : "Heres a tasty take-off on German potato salad. Its flavored like the traditional side dish but uses noodles in place of potatoes. I always loved my mothers German potato salad, but once she served this noodle salad instead, I was hooked." Submitted by Gordon Kremer, Sacramento, California. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #662 by NGavlak2@aol.com on Jul 9, 1997
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 108 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 61.3mg||19 %|
|Sodium 216.9mg||7 %|
|Potassium 217.1mg||6 %|
|Total Carbohydrate 51.7g||15 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 49.5g|
|Protein 10.7g||15 %|
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Calories per serving: 359
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