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Poppy Noodles
by Charlene Spindler, Durand

4 cups mashed potatoes
1 tsp. salt
Flour

   Mix in enough flour (about 1-1/2 cups) to the mashed potatoes and salt so that the dough can be rolled in small strips on a floured board to form a rope. Cut into cubes—1/2-inch pieces. Put on a cookie sheet and bake in a 375 degree oven, 35 to 40 minutes, or until light brown. Let cool. Bring 2 cups water to a boil and then add noodles. Leave noodles in water a few seconds or until slightly soft when squeezed with fingers. Drain. In a separate bowl, combine 1 cup ground poppy seed and 1/2 to 1 cup sugar (depending on how sweet you like them). Then pour the mixture on noodles and set aside. Then heat 1/3 cup liquid vegetable oil (or lard). Once hot, pour the oil over the noodles, sugar, and poppy seed mixture and stir. Serve while hot or set in oven to keep warm.

 


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