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Few things associated with wed- dings are inexpensive, however, there are ways to cut corners and save money without sacrificing quality and fun. Traditionally, the bride's family pays for and hosts the reception while the groom's family does the same for the re- hearsal dinner. Either family can save quite a bit of money if they opt to prepare the food themselves. "Are you crazy?" was my moth- er's response when I told her that I wanted to do my own reception, with her help of course. You may be thinking the same thing if you are the mother of the bride or groom. True, this is not for some, but it is possible to host these events without going to a restau- rant or hiring a caterer. Let me speak this week to the groom's mom. A rehearsal dinner in many ways is much like an ordinary din- ner party. Start with a plan. Get the guest list from the bride, generally it will consist of the wedding party members and their spouses or dates. Decide if your home is large enough to accommodate the num- ber of guests. Remember, not ev- eryone has to sit in the dining room. You can rent or borrow ta- bles to set up in other rooms, on a deck or back porch, or even out- side. If you do decide to eat outside it would probably be wise to rent some large tents and have adequate lighting. Send out the invitations at least two weeks before the dinner. Now decide on a menu and whether you want to serve buffet or formal. Then ask three or four close friends that you can depend on who are not involved with the wedding to help you prepare the food and be there to serve it. Try to choose foods that can be prepared as much before hand as possible because you will be at the rehearsal just like your guests. When you ar- rive back at your home just relax and be the gracious hostess that you are, letting your friends be the caterers. In some ways the re- hearsal dinner can be one of the most emotional events of the wed- ding. By the time you have had the rehearsal everyone knows that this is it--a wedding really is to going to happen. Tension and emotions will be running high so try to help everyone feel comfortable and re- laxed. Plan some entertainment to honor the bridal couple. For exam- ple, ask a close friend of the bride ‘or groom to sing a special song or two, ask childhood friends to speak about the early years. My parents prepared a surprise slide show about my brother and his then wife-to-be so that everyone could see them growing up, meeting and falling in love. These things can be done whether or not the party is at your home. Enjoy it mother o the groom, this is yourtime to shine. EASY CHICKEN GORDON BLEU 4 chicken breast fillets 4 slices ham 4 slices Swiss cheese 4 strips bacon 1 can cream of mushroom soup 1-8 oz. carton sour cream Take one chicken breast fillet and place a slice of cheese and a slice of ham on it; roll the breast up and secure with a toothpick. Repeat with remaining chicken. Place breasts in casserole dish. Combine soup and sour cream then pour mixture over chicken. Place a bacon slice on top of each breast. Bake at 350 degrees for 45 minutes to an hour. You can prepare the fil- lets ahead of time and freeze. Let thaw, pour the soup/sour cream mixture over chicken and bake as directed. Yield: 4 servings. GINGERED BEEF TENDER- LOIN 1 1/2 cups water 1 cup catsup 1 tablespoon ground ginger 1 tablespoon grated fresh ginger root 1/2 teaspoon Worcestershire sauce 1 (6 pound) beef tenderloin, trimmed Combine first 5 ingredients; stir well. Pierce meat in several places, using a meat fork; place in a zip- top heavy-duty plastic bag. Pour marinade into bag and seal tightly. Place bag in a shallow pan, and chill 8 hours, turning occasionally. Drain marinade into a small saucepan. Cook over low heat just until thoroughly heated; set mari- nade aside. Place tenderloin on a rack in a baking pan; insert meat thermometer, making sure it does not touch fat. Bake tenderloin at 425 degrees for 30 to 45 minutes or until meat thermometer registers 140 degrees, basting meat occa- sionally with marinade. Remove meat to a serving platter. Yield: 12 servings. SPICED PEACHES 2-29 oz. cans peach halves 1 1/3 cup sugar 1 cup vinegar 4 sticks cinnamon 2 teaspoons whole cloves Drain pcaches reserving syrup; bring to boil the syrup, sugar, vine- gar and spices then simmer for 10 minutes. Pour syrup over peaches; cool and chill thoroughly. This can be prepared a couple of days ahead of time but remove the slices before storing or the peaches may become discolored. BROCCOLI CASSEROLE 4-10 ounce packages froze chopped broccoli 1 (12 oz) can evaporated milk From My Kitchen To Yours by Shearra Miller 4 tablespoons margarine, melted 2 cans cheddar cheese soup, undiluted 1 cup hot water 1 (8 oz.) package stuffing mix Cook the broccoli as directed, drain and put in two lightly greased 1 1/2 quart casserole dishes or one large dish. Mix soup and milk and pour over broccoli. Combine the butter, water and stuffing mix, then sprinkle over the soup mix. Bake at 350 degrees for 30 minutes. This can be prepared ahead of time and frozen. When ready to serve thaw out and bake as directed. FREEZER DINNER ROLLS 5 1/2 to 6 cups all purpose flour, divided ee i gm hr AE PI Sn SBT lh = FY a 1 KTH JL ! Thursday, April 4, 1991 -THE KINGS MOUNTAIN HERALD-Page 78 Mother of groom, get ready: this is your day 1/2 cup sugar 1 teaspoon salt 2 packages dry yeast 1 1/4 cups water 1/2 cup milk 1/3 cup butter or margarine 2 eggs Combine 2 cups flour, sugar, salt - and yeast in a large mixing bowl; stir mixture and sect aside. Combine water, milk and butter in a saucepan; heat until butter melts. Cool to 120 to 130 degrees. Stir into flour mixture and beat at medium speed of an electric mixer 2 minutes. Add 1/2 cup flour and cggs; beat at high speed 2 minutes. Gradually stir in cnough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and lect risc in a warm place, free from drafts, 30 minutes or until doubled in bulk. Punch dough down; turn out on- to a lightly floured surface, and knead 4 or 5 times. Lightly grease muffin pans. Shape dough into 1- inch balls; place 3 balls in cach See Recipes, 8-B Lb. HOLLY FARMS GRADE "A" WHOLE LIMIT 3 PKGS. WITH ADDITIONAL PURCHASE PI U.S.D.A. CHOICE LONDON BROIL ALY 4 *1.00 12) OUR LOW PRICES DON'T MAKE US DIFFERENT. THEY MAKE US BETTER What makes Harris Teeter better? We always give you a choice. We carry Holly Farms and Perdue, two great tasting national brands of chicken. We were the first in the South to do it. In fact we not only offer the most choices in all categories, we offer you the best quality choices. And our prices? HarrisTeeter prices are as low or lower than Bi-Lo, Winn Dixie, and Food Lion. Our low prices don't make us different...They make us better! CT RX] | Te Only Low Price Supermarket That RefuseshAct LikeOnel Each RED OR GREEN LEAF, BOSTON OR ROMAINE VARIETY LETTUCE HT ICE CREAM Half Gallon 165 SQ. FT. CHARMIN BATH TISSUE 4 Roll Pack DIET PEPSI OR It PEPSI COIA 2 Liter Bottle SEE OUR WEEKLY IN-STORE CIRCULAR FOR UNADVERTISED SPECI PRICES IN THIS AD EFFECTIVE THROUGH TUESDAY, APRIL 9 IN OUR KINGS MOUNTAIN ST NONE SOLD TO DEALERS. WE GLADLY ACCEPT FEDERAL FOOD STAMPS. ALS AND HUNDREDS OF EVERYDAY LOW PRICES! ORE ONLY. WE RESERVE THE RIGHT TO LIMIT QUANTITIES I
The Kings Mountain Herald (Kings Mountain, N.C.)
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April 4, 1991, edition 1
19
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