|Wide egg noodles||1 Pound|
|Chopped filberts||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Grated orange peel||2 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
Add 2 tablespoons salt to 6 quarts rapidly boiling water in large saucepan.
Add noodles gradually so that water continues to boil.
Cook, stirring occasion- ally, until tender.
Drain in colander.
Saute filberts in butter in saucepan for about 5 minutes; add orange peel and juice.
Combine filbert mixture, noodles, 3/4 teaspoon salt and pepper in serving dish; toss lightly.
Garnish with orange slices if desired.