Alpine Baked Pasta

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

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.