Ellen's StoryThis was found under the heading of salads and at first I thought it was served cold, but it is indeed a hot salad. The recipe includes one of my least favorite veggies, mushrooms, and I will omit them when I make this dish. However, I've left them in the recipe for all you people who don't share my mushroom aversion.
Photo courtesy of: BH&G Country Cooking
1 1/4 c
medium shell macaroni
fully cooked polish kielbasa sausage links
sliced fresh mushrooms
1 1/2 tsp
all purpose flour
1Cook the macaroni according to package directions; drain. Meanwhile, slice the sausage into 1/2 inch slices; set aside.
2In a 10-inch skillet cook bacon until crisp; drain fat, reserving 1 Tbsp. drippings in skillet. Crumble the bacon and set aside.
3Cook the mushrooms in the reserved bacon drippings until tender. Stir in sugar, flour, salt and pepper; stir in water and vinegar. Cook and stir until thick and bubbly, and then cook and stir 1 minute more.
4Stir in the cooked macaroni, Polish sausage, and bacon; heat through. Turn hot mixture into a serving dish and garnish with snipped parsley if desired. Serve while hot.