ten, until golden, about 10 minutes. Remove to a bowl
and stir in parsley. (Ilie crumbs may be refrigerat-
ed up to 2 days or frozen.)

To assemble: Spray a 9 x 13-inch baking dish with
non-stick cooking spray. With a slotted spoon, spoon
veal into bottom. Spoon over half the sauce. Spread
with orzo and pour over remaining sauce. (The casse-
role may be covered with plastic wrap and heavy foil
and refrigerated up to 2 days or frozen. Defrost in
refrigerator for at least 36 hours. Bring to room tem-
perature before baking.)

WEDDING WEEKEND

Before serving: Preheat oven to 375 degrees. Sprin-
kle crumbs evenly over orzo. Cover with foil and
bake in middle of oven for 20 minutes. Remove foil
and bake uncovered for 20 minutes or until edges
are bubbling and veal is heated through.

GARDEN FRESH VEGETABLE PLATTER

WITH CAESAR VINAIGRETTE

MAKES 12 SERVINGS

Prep time: Vegetables, 40 minutes; vinaigrette,
10 minutes
Advance prep: Vinaigrette may be refrigerated up
to 1 week; cooked vegetables may be refrigerated
overnight.

Cherished Memories

Your wedding memories are more than just the ceremony. It's the dear
friends who came in from out of town, your special relative that was there
for you since your first date, it's relaxing with your best friend poolside
before it all begins.

CAESAR VINAIGRETTE

4 large cloves garlic, peeled
6 anchovy fillets
1/4 cup fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/3 cup grated Parmesan cheese
2/3 cup olive oil
1/2 cup orange juice
Salt and pepper to taste

VEGETABLES

1 large bunch broccoli, cut into florets
1 large head cauliflower, cut into florets
1 large zucchini, ends trimmed
3 large carrots, peeled
1 pound green beans, stem ends trimmed
1 large red and yellow bell pepper, halved, seeded
and cut into strips
1/2 pound whole mushrooms, thickly sliced

To make the vinaigrette: In a food processor with
the metal blade, process garlic until minced. Add an-
chovies and process until pureed. Add lemon juice,
Worcestershire sauce, Dijon mustard, Parmesan,
orange juice and oil and salt and pepper to taste.
(May be refrigerated up to 1 week.) Makes 1 1/2
cups.

To prepare vegetables: Place broccoli florets in a
shallow microwave safe dish with about 1/4-inch wa-
ter. Cover with vented plastic wrap and microwave
on high (100%) for 2 to 4 minutes or until crisp ten-
der. Remove to platter and cool to room tempera-
ture. Cook cauliflower in same manner. Cut ends off
zucchini and using a serrated cutter or knife, cut it
and carrots into 1/4-inch diagonal slices. Microwave
each separately in shallow dish with 1/4-inch water,
covered, for 1 to 3 minutes or until crisp tender. Mi-
crowave green beans in same manner for 2 to 4 min-
utes. Repeat procedure for peppers, cooking for 1 to
2 minutes. Alternatively, the vegetables may be
steamed or blanched in boiling water on top of the
stove. The mushrooms are used raw.

As close to serving as possible, assemble plat-
ter: Cluster cauliflower in center of a large round
platter. Arrange concentric circles of each of the veg-
etables around cauliflower. Drizzle with vinaigrette.
Serve remaining vinaigrette on the side.

Reserving hotel rooms at the Kingsley Inn, where you've planned your
wedding reception, makes it easy to enjoy the entire wedding weekend.
They can spend their time at the indoor/atrium swimming pool, working out
in our fully equipped fitness center, have afternoon refreshments in our
landscaped outdoor courtyard or in the cocktail lounge.

Book your wedding reception at the Kingsley Inn and we will offer your
guests a RATE OF $59.00 per room. Call 644 - 1400 ext. 5300 for further
information. Call today, plan for tomorrow.

101

Ki ngsley Inn

Woodward at Long Lake Road • Bloomfield Hills • 644-1400

iota fa
• 14e 0'4'1
vta409,
'16#/ite o

Iced

Entertaining D.J.'s for
all occasions

DANCE SOUNDS UNLIMITED

FREE Consultation

Ask For ART BARBER

588.9499

BRIDES • JANUARY/FEBRUARY 1993 • 69