This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Combine fennel seeds, tomato paste and raisins in heavy skillet and roast over medium flame.
  2. Cook noodles according to package directions then drain and pour into a heated casserole dish.
  3. Combine yogurt, cornstarch and fennel mix then combine with noodles.
  4. Toss and serve.

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