---------- Recipe via Meal-Master (tm) v8.05
       Title: Crispy Fettuccine Napoleon With Fruits & Mango Ice Cream
  Categories: Pasta, Fruit, Raspberry, Dessert
       Yield: 6 Servings
       1    1 pound package of rolled
     1/2 c  Clarified butter
       1 tb Sugar
            Fruit salad:
       2 c  Raspberries
       2 c  Strawberries
       1 c  Blueberries
     1/2 c  Mint
            Mango ice cream:
       2    Ripe mangoes
     1/2 ga Vanilla ice cream
   5 1/2 c  Raspberries; pureed and
            -- strained (or
            -- frozen thawed
            -- raspberries)
       1 cn Drained apricots
       1 c  Loosely whipped cream
     1/2 c  Powdered sugar
       6    Raspberries; strawberries,
            -- blueberries for
            -- garnish
   Recipe by: www.detnews.com 8/22/95 Fettuccine: Leaving phyllo rolled up,
   cut into 1/4-inch slices with a knife to form strips of dough the width of
   fettuccine. Remove paper strips. Toss phyllo to loosen and separate. On a
   sheet pan, lined with parchment paper, divide the strips into 12 equal
   "nests approximately 3 inches in diameter. With a pastry brush, brush each
   nest with melted butter, then sprinkle with sugar. Bake in preheated
   350-degree oven until lightly browned. Remove from oven to cool.
   Fruit Salad: Chop strawberries, then mix with raspberries, blueberries and
   chopped mint.
   Mango Ice Cream: Remove ice cream from freezer and allow it to soften. Peel
   and remove pulp from mango seeds. Puree pulp in food processor. Mix the
   pulp with softened ice cream. Line an 8x8x2-inch pan with plastic wrap.
   Spread softened ice cream into pan. Cover and refreeze. Store any extra ice
   cream for use at a later time.
   Sauces: Puree apricots in food processor. Force through fine mesh strainer,
   pushing as much fruit through strainer as possible. Pour sauce into squeeze
   bottle. If using frozen raspberries, next reserve 1/2 cup liquid. Puree and
   strain raspberries. (If using frozen, add reserved juice to sauce). Pour
   sauce into squeeze bottle. Put whipped cream into squeeze bottle.
   To serve: Cut ice cream into 6 equal squares. Place 1 fettuccine nest in
   the center of each plate. Top with mixed fruit and mint. Place a square of
   ice cream on top of fruit. Top with another fettuccine nest. Sprinkle with
   powdered sugar. Using squeeze bottles, drizzle each sauce in a ring around
   the fettuccine nest. Start with whipped cream, then apricot, then raspberry
   sauce. On bamboo skewers, place 1 strawberry, 1 raspberry and 1 blueberry
   per serving. Place vertically in the center of each nest for garnish.
   Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
   prepared for free-lance writer Barbara S. Dickson and family. The recipes
   are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
   www.detnews.com, 8/22/95)