| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Side dish |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Water, boiling |
| 1 |
ts |
Salt |
| 3 |
c |
Egg noodles |
| 2 |
tb |
Butter, melted |
| 12 |
oz |
Poppy seed cake and pastry filling |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon juice |
| 1 1/2 |
ts |
Lemon peel, grated |
| 1/3 |
c |
Raisins |
INSTRUCTIONS
1. Combine boiling water and salt in a large saucepan. Add noodles and cook
until tender, then drain and cool. 2. Toss noodles with butter in the
saucepan. 3. Combine poppy-seed filling with vanilla extract, lemon juice
and lemon peel, and raisins. Add to noodles and mix well. Cook just until
heated through.
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