Recipe - Caraway Noodles

2 pound Wide egg noodles
Three fourths cup (1One half sticks) butter
1 tablespoon Caraway seeds

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 EATL Digest by Cheryl Mainard cmainard@ARTIC.EDU on Feb 11,
1998