ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Need Help w/ Hors d'oeuvres for a Casual Wedding....VERY Tight Budget!!!!!

Misc.
My daughter just found out that her fiancee is shipping out with the U.S. Marines in a few short weeks. They want to get married on his only leave, which is Labor Day Weekend. This is unexpected and money is VERY tight. We will be doing a backyard wedding, in the evening.
I need some help with some hors d'houvres(sp) that can be made the day before, for the most part. I want to do the best I can with what I have...this is not exactly the wedding I would have wanted but I want to make it nice!! My daughter has also joined the Marines, but is on defferred enrollment and will be going to boot camp Frb 6, 2006. I want to make this as special as possible.
ANY ideas will be appreciated!
MsgID: 095950
Shared by: Lou in NM
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Golden Glow Fruit Salad (Pillsbury Cookbook, 1963)
  • I hope this is the recipe you're looking for. GOLDEN GLOW FRUIT SALAD 2 egg yolks (pasteurized) 1/4 cup sugar 3/4 cup heavy (whipping) cream 1 cup black grapes (seedless or seeded) 1/2 cup green grapes (seedless or s...
  • Dirigibles (Stuffed Baked Potatoes) (make ahead)
  • DIRIGIBLES (STUFFED BAKED POTATOES) 4 large baking potatoes 1/2 cup butter or margarine, sliced into 8 pats, divided use 1 medium onion, finely chopped 1 large green pepper; seeded and diced small 1/2 cup diced cooked...
  • Caramelized Sweet Onion, Spinach And Feta Pizzas
  • Caramelized Sweet Onion, Spinach And Feta Pizzas 1 package 8-inch pizza crusts 4 tbsp. olive oil, divided use Coarse salt, to taste 1 large OSO Sweet® onion, peeled and sliced 3 cups spinach leaves, rinsed and dried 14 ...
  • Polenta with Broccoli and Garlic
  • POLENTA WITH BROCCOLI AND GARLIC FOR THE POLENTA: 4 cups light vegetable stock, store-bought or homemade 1/4 teaspoon salt 1 1/4 cups cornmeal 1/3 cup grated parmesan cheese 2 tablespoons unsalted butter, cut into b...
ADVERTISEMENT
  • Lemon Lark Mold (using lemonade concentrate)
  • LEMON LARK MOLD 1 envelope unflavored gelatin 1/4 cup cold water 6 ounces cream cheese, softened 3 tablespoons sugar 1 cup milk 1/2 cup boiling water 1 (6 ounce) can frozen lemonade concentrate, thawed 1 quart fresh s...
  • California Pizza Kitchen Roasted Garlic Paste
  • ROASTED GARLIC PASTE "Roasted gently in the oven, garlic caramelizes, developing a rich, sweet flavor a world apart from its more familiar, pungent personality. This paste, which flavors several of our most popular p...
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: Need Help w/ Hors d'oeuvres for a Casual Wedding....VERY Tight Budget!!!!!
  • 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!