bridal couples stopped by to enjoy a special meal prepared
by Miss Judi and another of our future grooms!!!
We would like to extend a very special thank-you to
Dana Bozeman (a teacher at Forest Hill Elementary School)
and Jeff Miller (an attorney with Sirote and Permutt) for
taking time out of their very busy schedule to stop by.
They will be getting married on June 1, 2002 at Bellingrath
Gardens .... we wish them all the best!!
We would also like to thank Stephen McClellan (a chef
with Roussos Restaurant) for sharing one of his
favorite recipes with us! Stephen and his bride-to-be,
Kalyn Beverly, will be getting married on August 10, 2002
at the Marriott!!
8 4-ounce veal fillets 1 package fetticine pasta (cook pasta according to package directions) Flour, salt, and pepper to dredge Marcella wine to taste Beef stock ¾ tablespoon butter 1 cup mushrooms (diced) Parsley (diced) for garnish ¼ cup olive oil Heat oil in skillet. Placed dredged fillets in hot oil and fry for 20 seconds. Remove and drain on paper towel. Add mushrooms to liquid in skillet and saute. Add wine and burn off. Add beef stock and butter to skillet. Heat until butter melts. Add veal to hot liquid -- be careful not to overcook. Veal gets tougher as it cooks and should always he served medium-rare. Place noodles on plate and top with veal and an abundance of sauce! Eat and enjoy!! |
1 16-ounce bag mixed fruit ¼ cup sugar ½ cup self-rising flour ½ cup sugar ½ cup whipping cream Preheat oven to 350°. Butter 9x12 baking dish and add fruit sprinkled with ¼ cup sugar. Mix remaining ingredients and pour over fruit. Bake for 30 minutes or until brown. |