MRS. LYNN EVERTON PERRY
Bunch-Perry repea t marriage vows
Sheila Denise Bunch and Lynn
Everton Perry were united in
marriage Sunday. June 10th at 4
o'clock in Bethel Baptist Church,
Hertford. N. C.
The double ring
ceremony was officiated by Rev.
Stanley Nixon in a setting of
candlelight and palms with
arrangements of gladiolo, fuji
mums and calla lillies.
/
The bride is the daughter of
Mr. * Mrs. Mack A. Bunch of
Perquimans County and the
granddaughter of Mrs. John A.
Elliott.
The groom is the son of Mr. k
Mrs. Lynn C. Perry of Edenton
and the grandson of Mr. E. V.
McClenny.
Wedding music was provided
by Mrs. Delores Hollowell,
organist of Hobbsville and Mrs.
Wilma Hare, pianist of Tyner.
Vocalists were Mr. !c Mrs. Randy
Lassiter of Belvidere.
Given in marriage by her
parents and escorted by her
father, the bride wore a white
gorn, designed with a high
neckline and a sheer schiffle
embroided yoke. The bodice was
heavily beaded with pearls,
appUqued with french aleacon
lace and had full bishop sleeves.
The full skirt flowed into a
cathedra train and was high
lighted by be- ruffled lace. Her
hat was covered with matching
lace and pearls with an attached
walking length veil of illusion.
She carried a white lace fan
accented with silk flowers of pink
and white roses, baby orchids
and white ribbon streamers.
The bride's mother was
dressed in a pink gown. The
groom's mother and the bride's
grandmother wore blue gowns.
They wore corsages of white
roses with ribbons and flowers to
match their gowns.
The bride's attendants were
Miss Sherry Bunch, maid of
honor and sister of the bride.
Bridesmaids were Miss Amy
Eure, Miss Karen Drawdy, Miss
Linda Turner of Edenton and
Miss Christy Pierce of Hertford.
They wore southern belle style
gowns of matte taffeta in suede
rose and carried lace fans
accented with silk flowers and
ribbons to match their gowns.
They wore identical flowers and
ribbons in their hair.
Honorary bideamaida were
Mra. Eita Caster of Kure Beach
and Mra. Tereaa Mooda of
Gateaville. aiaters of the groom.
They wore long gowns in pastel
colora and carried a stem of rose
day lillies and greenery.
The groom's best man was his
father, Mr. Lynn C. Perry.
Uahera were Mr. Todd Ashley,
Mr. Mike HarreU, Mr. Louis
Nixon. Jr., cusion of the bride of
Edenton, Mr. Ronnie Caaper,
brother-in-law of the groom of
Tyner, Mr. Paul Pureza of
Elizabeth City and Mr. Ray
Monds, brother-in-law of the
groom of Gatesville. They wore
black tuxedos with
cummerbunds and bow ties to
match the bridesmaids dresses.
Flower girl was Miss Amu
Long of Perquimans County
c us ion of the bride. She was
dressed identical to the
bridesmaids.
Ring bearer was Mr. Jamie
Monds of Gatesville, nephew of
the groom.
Mistress of ceremonies were
Mrs. Rita Jones and Mrs. Doris
Jean Kern of Edenton.
Guests were registered by
Miss Kim Briley of Edenton and
programs were given by Miss
Jana Privott of Hertford.
Following the ceremony, a
reception was held in the Church
Fellowship Hall.
After a wedding trip to Nags
Head, the couple will be living in
Edenton.
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Cold soup
is a tasty
dish for
summer
Warm summer nights are
perfect for a light meal. I find
that a cold soup is perfect. Add
an egg and green papper salad
sandwich to the Broccoli soup
and homemade ham rolls to the
White Gazpacho for two delicious
combinations.
( iHtk's Horner
In
Kilim Wnlvfrtitn
BROCCOLI SOUP
4 C. chicken broth
1 pkg. leek soup mix (Knorrs)
4 sprigs fresh parsley
1 10 oz. pkg. of frozen broccoli
florets (or use fresh or fresh
frozen)
Dash tabasco
V4 C. whipping cream
Combine chicken broth and
leek soup mix. Bring to boil. Add
parsley, broccoli and Tabasco.
Cover and boil until broccoli is
just tender. Puree' in a blender.
Cool. Stir in cream. Chill. Serve
cold. Prepare ahead. Serves six.
EGG SALAD
6 eggs boiled and mashed
2 small green onions finely
minced
1 medium green pepper, finely
chopped
Papriha
salt & pepper
mayonaise
Combine all, using enough
mayonaise to sufficiently bind.
Serve on rye bread.
WHITE GA2PACHO
3 medium cucumbers, peeled
and cut into chunks
3 C. chicken broth
3 C. sour cream (yogurt may
be substited or 2 C. yogurt and 1
C. sour cream)
3T. white vinegar
2 1 garlic salt
2 tomatoes peeled and chopped
H C. toasted almonds
V4 C. sliced green onion
V4 C. chopped parsley
Whirl cucumbers witha little
chicken broth in blender for a
short time. Combine with
remaining chicken broth, sour
cream, vinegar, and garlic salt.
Stir enough to mix. Chill.
Sprinkle tomatoes, almonds,
onions, and parsley on top.
Serves six.
BONELESS
STEW BEEF
1.79
LB.
SIRLOIN
TIP ROAST
2.49.
FRESH
GROUND BEEF
1.29
LB.
DELMONICO
STEAKS
4.99
LB.
FRESH PICNICS
89*
SIRLOIN STEAKS
3.59 *
PORTERHOUSE
STEAKS
4.19*
RICHFOOD
DEEP DISH
PIE SHELLS
79*
SUPERMARKET
PRICES GOOD THRU JUNE 30, 1984
QUANTITY RIGHTS RESERVED
'' ***