250 g Fettucini, linguini or other noodles
30 g Of Becel margarine
EITHER
100 g Poppy seed, ground
OR
100 Walnuts, finely chopped [This must mean 100 g. S.C.]
100 g Caster sugar
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Cook the pasta in a large pot of briskly boiling water. Thoroughly mix poppy seeds or walnuts with the caster sugar or do half quantities of both. Drain the pasta and toss with the margarine in a serving dish.
Diners serve themselves with pasta and sweet topping, gently tossing them together on their plates.
From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92.
Posted by Stephen Ceideberg; February 18 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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