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Rontini
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2 med. pkg. egg noodles
1 c. Crisco oil
1 c. sugar
1 tsp. salt
1 tbsp. Accent
1 tbsp. garlic salt
1 c. dark vinegar (tarragon)
1 tbsp. dry mustard
3 tbsp. parsley flakes
1 med. chopped onion
1 cucumber, quartered and sliced
1 bell pepper, sliced
Cook noodles until tender. Drain, rinse noodles in cold water and drain again. Place in large container that can be sealed. Add rest of ingredients; mix and chill overnight.
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