Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Wednesday, May 27, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Walt's Garlic Brats and Scallops
Contributed by: Yvonne Reick
  • 1 pound spaghetti
  • 1 chicken bouillon cube
  • 1 package pork-garlic brats
  • Olive oil
  • 1?2 stick butter
  • 1 pound scallops
  • Chopped parsley, to taste
  • Black pepper, to taste
  • Salt, to taste
Cook pasta in water flavored with chicken bouillon cube.
Brown brats in olive oil. Remove from pan. Slice in 1?2 inch slices.
Cook sliced brats in pan with butter over medium heat. Add scallops. Cook until scallops are done (about five minutes).
Drain noodles and put into a large bowl. Pour meat and scallops with the butter over the noodles. Sprinkle with parsley. Toss together.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
New College Institute - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website