Almond-Poppy Seed Noodles

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The Junior League of Fayetteville, Inc.
"The Carolina Collection"

INGREDIENTS

1 pound egg noodles
1-1/2 cups almonds, sliced
1/2 cup poppy seeds
1/2 pound butter
1 teaspoon salt

Melt the butter; add the almonds and poppy seeds; sauté until the almonds are lightly browned. Cook the noodles in boiling salted water until al dente. Drain; turn into a serving dish. Pour the warm butter-and-almond mixture over the noodles. Toss and serve.

Makes 6 servings