A Home Buffet For a Wedding Can Be ElegantYour home may not be the Ritz Carlton, but with carefulplanning and taste, you can give a wedding reception in it worthyof an American "princess." Plan dishes that require a minimum of last minute preparation so you can be a guest at the reception. Here is a delightful wedding buffet menu for 25 guests that can be put together for less than $300. Elegant Budget Wedding Menu
Fresh Asparagus Cornucopia Sandwiches Cake from your local bakery Coffee, cream, sugar, mints Salted nuts 2 c. strong cold tea 1 can frozen lemonade concentrate 2 pkgs. frozen raspberries 1 tsp. vanilla extract 3 28 oz. bottles ginger ale Combine all ingredients but ginger ale in a punch bowl. Stir gently until well blended. Just before serving, stir in ginger ale and ice cubes. Makes 30 cups of punch. Turkey and Fresh Grape Salad(Yield: 25 servings) Place an 8 to 1O-pound turkey in a
roasting pan Combine turkey, 4 cups diced celery, 2 cups green seedless grapes, 1/4 cup fresh lemon juice, 1 cup finely chopped redonion, 4 teaspoons salt or salt to taste, 1 tablespoon ground black pepper, and 1 cup mayonnaise and 1/2 cup Dijon mustard. Depending on how much meat you have, you may want to add a little more mayo and mustard to make the salad more creamy. Line large salad bowl Fresh Asparagus Cornucopia Sandwiches (Yield: 1-pound loaf of breadmakes 18 sandwiches) Cut thin slices of white bread into 3-inch rounds with a scalloped 3-inch cookie cutter. Roll bread rounds lightly with a rolling pin to flatten and spread with softened butter or margarine. Shape each round into a cornucopia and seal the joining edges with an extra bit of butter. Refrigerateuntil serving time. In the meantime, marinate cooked fresh asparagus spears, cut about 2 1/2-inches long, in French dressing.Drain and insert one spear in the opening of the cornucopia.Garnish with a sprig of fresh parsley. (Yield: A 1-pound loaf of breadmakes 18 sandwiches) Trim crusts from thin slices of bread and roll bread lightly witha rolling pin
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and season with salt and pepper.Cover with roaster cover or with foil. Roast until turkey is verytender so meat may be picked easily from the bones. Cool anddice. There should be about 12 cups. You can also purchase a cooked turkey breast from the deli section of your grocery store. Don't have them slice it. Just take it home and cube it yourself. 
with leaf lettuce and add salad. Garnish as desired with small leaves from the head of lettuce and cluster of grapes.
. Spread slices with softened butter or margarine. Roll into a tight roll with a sprig of watercress inserted in each end. Cover with a damp cloth or towel or foil and refrigerate. At serving time arrange on 
with fresh asparagus cornucopias.
