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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[]

Directions[]

  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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