| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Wide egg noodles |
| 3/4 |
c |
(1-1/2 sticks) butter |
| 1 |
tb |
Caraway seeds |
INSTRUCTIONS
Cook noodles in a large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain; return to pot. Meanwhile,
melt butter in small saucepan over low heat. Mix in caraway. Pour caraway
butter over noodles and toss well. Season to taste with salt and pepper and
serve.
Posted to EAT-L Digest by Cheryl Mainard <cmainard@ARTIC.EDU> on Feb 11,
1998
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