1 (3 oz.) can sliced mushrooms
5 slices bacon
1/2 c. sugar
3 tbsp. flour
1/3 c. vinegar
Celery seed to taste
1 c. uncooked elbow macaroni
1/2 c. chopped green onion
1/2 c. chopped celery

Drain mushrooms, reserving liquid; add enough water to reserve liquid to make 1 cup. In 3 quart saucepan fry bacon until crisp; drain, reserving drippings. Crumble bacon, set aside.

Combine sugar, flour, 1/2 teaspoon salt and 1/8 teaspoon pepper; blend into reserved drippings in saucepan. Combine vinegar and reserved 1 cup liquid. Add to flour mixture; cook and stir until thickened and bubbly.

Meanwhile, cook macaroni following package directions; drain. In saucepan, lightly toss macaroni with dressing, mushrooms, bacon, onion and celery. Spoon into serving dish. Serve immediately. Serves 8-10.