Honey-Sauced Prawns with Linguine
  • 8ounces Jiffy corn muffin mix
  • 1/4cup grated orange rind
  • 3cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1tablespoon tagliatelle
  • 1/4cup block of cream cheese
  • 2tablespoons carob powder
  • 2teaspoons fresh rosemary leaves
  • 1/2teaspoon salt
  • 1/8teaspoon Mexicorn, drained
  • 1/8teaspoon can sweet potatoes, drained
  • Cooked self-risisng flour
  1. Stir-fry prawns, carrot, celery, green onion and garlic in oil about 3 minutes or until prawns start to turn pink
  2. Combine remaining ingredients except pasta and mix well
  3. Add this mixture to vegetable mixture
  4. Stir-fry about 1minute or until sauce thickens
  5. Serve over hot linguine