Deviled Macaroni Salad - cooking recipe

Ingredients

1 lb. elbow macaroni, cooked and drained
10 slices crisp bacon, crumbled
1/2 c. chopped green onion
1/4 c. chopped parsley
1 tsp. salt
1/8 tsp. pepper
3/4 c. bottled thin French dressing
1/2 c. thinly sliced radishes or 1/2 c. thinly sliced cucumber

Preparation

Combine all ingredients except radishes or cucumbers in kettle in which macaroni was cooked.
Cook over low heat, stirring constantly until heat through.
Stir in radishes or cucumbers. Serve hot.
Ingredients can be combined and served cold also. Yields 6 servings.