---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Crispy Fettuccine Napoleon With Fruits & Mango Ice Cream
 Categories: Pasta, Fruit, Raspberry, Dessert
      Yield: 6 Servings
 
           Fettucine:
      1    1 pound package of rolled
           -phyllo
    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
           Sauces:
  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)
 
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