Noodles with Poppy Seed and Raisins
 
6-8 servings

6 cups water, boiling
1 teaspoon salt
3 cups egg noodles
2 tablespoons butter, melted
12 ounces canned poppy seed filling (solo)
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 1/2 teaspoons fresh lemon zest
1/3 cup raisins, soaked in
warm rum

Combine boiling water and salt in a large saucepan.

Add noodles and cook until tender, then drain and cool.

Toss noodles with butter in the saucepan.

Combine poppy-seed filling with vanilla extract, lemon juice and lemon zest, and drained raisins.

Add to noodles and mix well.

Cook just until heated through.