ADVERTISEMENT
- Real Recipes from Real People -

ISO: I need a simple recipes for a 'low key' wedding party.

Misc.
A friend of the family is getting married. They haven't very much $ to spend. So a bunch of us girls are planning on making finger foods. But I'd really like to make this a special time for our friends. Can anyone help with a few ideas on what to make. The wedding is in December. About 75 guests.
MsgID: 095943
Shared by: tg moorer, s'ville, sc
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • freezing tomato sauces
  • When you freeze sauces, you don't have to worry about the acidity for safety. You can freeze your sauce. It will be great this winter. Enjoy !...
  • Apricot-Coconut Bars
  • APRICOT-COCONUT BARS 1/2 cup butter softened 1/4 cup white sugar 1 cup all purpose flour 2/3 cup dried apricots 1 cup water 2 eggs 1 cup packed light brown sugar 1/2 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla 1 t...
  • Rib-Eye Steaks with Stilton Sauce (serves 2)
  • RIB-EYE STEAKS WITH STILTON SAUCE 1 tablespoon butter 1/4 pound cultivated white mushrooms, sliced 1/4 pound Stilton cheese 2 tablespoons Heinz tomato ketchup 1 teaspoon runny honey Freshly ground black pepper (to tas...
  • Rafferty's House Salad Dressing
  • I have made this using Jake and Amos Bacon Salad dressing heated up and Honey Mustard salad dressing. Taste just like Raffertys...Don't forget to use shoe string potatoes instead of...
  • Chocolate Chai
  • CHOCOLATE CHAI 1 tea bag (containing a black tea, such as orange pekoe, Darjeeling, English breakfast, or Lapsang souchong) 1/2 cup boiling water 3 tbsp sugar 2 tbsp unsweetened Dutch-process cocoa powder 2 cups milk ...
ADVERTISEMENT
  • Potato Cream Cheese Soup like Wildflower Bread Co.
  • I made the soup and it was very close. My friend and I went to Wildflower and got the soup to go so we could come home and experiment ourselves. After comparing the soup from Wildflower to yours, we discovered the missi...
  • Ginger Berry Lemonade
  • GINGER BERRY LEMONADE FOR THE GINGER SYRUP: 1 1/4 cups peeled and roughly chopped fresh ginger root (about 6 ounces) 3 cups sugar 8 cups water Add all the ingredients to a large saucepot. Bring...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: I need a simple recipes for a 'low key' wedding party.
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!