Austrian almond and poppy noodles
6 servings
Ingredients
| Quantity | 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 |
| Sour cream | ||
Directions
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