Austrian almond and poppy noodles

Yield: 6 servings

Measure Ingredient
1 pounds Medium egg noodles
½ cup Butter; or margerine
1½ cup Sour cream
1 cup Slivered almonds
4 tablespoons Sugar
2 tablespoons Poppy seeds
1 teaspoon Salt
½ teaspoon Grated lemon peel
\N \N Sour cream

Prepare medium egg noodles according to package directions; drain. In small saucepan, melt butter or margerine over medium-low heat; blend in sour cream. Stir in almonds, sugar, poppy seeds, salt, and lemon peel. Cook, stirring constantly, until hot. DO NOT BOIL. Pour over hot noodles; toss to coat. Top with sour cream. Serve immediately.

Refrigerate leftovers --- from Pennsylvania Dutch Egg Noodles Submitted By NICK LA ROCCA On 02-19-95

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