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H

ere comes the bride...
Here comes the groom...
that familiar tune is
played increasingly today
underwater or in a hot-air bal-
loon. Traditional weddings took
a 120-degree turn when Tiny
Tim married on the Johnny Car-
son show.
Naturally, bridal showers fol-
lowed suit. Linen showers are
what they used to be called, and
the bride was given enough tow-
els and sheets to last a lifetime,
safely tucked away in a "Hope"
chest. Next, the kitchen shower
became popular with the host-
ess providing a list of items to
outfit the panty along with a fa-
vorite recipe from each guest.
Another timely idea has a
clock-face invitation pointing to
a number. If you received 4
o'clock, a tea pot would fit the
bill, 8 a.m. might indicate a
toaster, and 12 midnight, well,
I'll leave that to your imagina-
tion.
The 1990s have found the
couple employed and sharing a
lot of the household duties.
Therefore, a cooking class show-
er provides three or four recipes
that both can learn. The bridal
party is invited and a portion of
the meal is cooked at the show-
er.
The list is endless, but the
most sensible way is when many
people contribute their ideas and
share in the preparation. The
progressive shower takes the
work away from just one or two
people and invites you to visit
some homes of the important
people in the bride/groom's life.
Below are ideas and recipes
for a "Southern Belle," progres-
sive shower. Each guest was
asked to wear a wide-brimmed
hat and white gloves.
Three different hostesses pro-
vided their homes (Plantations)
starting with the Mint Julep
Hour, then on to the second
plantation, where a Chicken and
Biscuit supper was served, and
at the third plantation the final
course was watermelon and pra-
lines.
Scarlett O'Hara dolls, Mag-
nolia blossoms and baskets of
peaches and peanuts were used
as table decorations. Music by
Steven Foster with an Al Jolson
rendition of "Swanee" had every-
one swaying. Ten ladies shared
the expenses and the fun. You'all
come on down and try it.
Menu
Mint Julep Hour: Southern
Comfort Punch*, Apple and
Corn Fritters*, Peppery Pecans*
Chicken n' Biscuit Supper:

Chunky Chicken* on Biscuits,
Southern Sla*, Sweet Potato
pies, marinated green beans, ice
tea and lemonade.
Dessert: Watermelon wedges,
Peach Cobbler.
A large silver or glass punch
bowl with cups is used for:

APPLE FRITTERS

• 20-25 wonton wrappers
• 4 fresh apples, peeled, cored
and sliced
• 2 tablespoons apple butter
(more for sweeter taste)
• flour
• water
• Vegetable oil for frying

Cook apples in a small
amount of water until just soft
but still chunky. Drain and mix
apples with apple butter. Spoon
a small amount in the center of
each wrapper. Make a light
paste of flour and water, brush
ing four sides of wrapper. Fold
over triangle shape, squeezing
to seal ends. Heat Y2-inch oil in
electric fry pan to 375 degrees.
Add 5 fritters, cook for 1 minute
and turn. Cook for 1 minute
more or golden brown. Remove
and drain onpaper toweling.
Add fritters 5 at a time. Reheat
on cookie sheet in a warming
oven.

(

MINT JULEP
(SOUTHERN STYLE)

• 1 teaspoon confectioners'

sugar

• 2 teaspoons water
• 2% ounces Southern Comfort
Whiskey

Serves 1.
Mix together (multiply by
number of guests) up to 10 and
add to:
• 1 12-ounce can frozen

lemonade concentrate,
reconstituted
• lots of ice
• lots of mint leaves
• 2 orange juice drink square
packs, frozen

Mix lemonade with ice and
leaves. Peel away packaging
from frozen drink packs and add
bars to punch bowl. Ladle julep
into each cup adding mint leaveg,
and a short straw. You want to'
smell the mint while tasting th
comfort.

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