The Brussels Post, 1981-09-30, Page 10"CANNY CASSOULET" combines nutritious pork and beans in
tomato sauce with chicken and Italian sausage. Spices and a
touch of wine add the continental touch to this country-style
dish from the French provinces.
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A10 — THE BRUSSELS .POST. SEPTEMBER 30,19811
How to entertain on a budget
With food prices going up and
up, who can afford to entertain
anymore? You can!,
With a little thought and
imagination, newlyweds can
prepare an economical meal that
looks like a feast.
A hearty cassoulet will feed
eight to ten people at a very rea-
sonable price, This traditional
favorite from the French prov-
inces combines nutritious beans
with an assortment of poultry
and sausage.
Pork and beans in tomato
sauce, an excellent source of
low-cost protein, are convenient
to add right from the can.
CANNY CASSOULET
1 cup chopped onion
2 cups sliced carrots
1 green pepper, sliced
2 tablespoons vegetable
oil
1 pound sweet Italian
sausage
1 pound hot Italian
sausage
4 chicken pieces
3 cans (16 oz. each)
pork and beans in
tomato sauce
1/2 cup dry white wine
1 apple, peeled, cored
and grated
1 tablespoon Worces-
tershire sauce
1 teaspoon basil
'/2 cup dry seasoned
breadcrumbs
1/2 cup chopped fresh
parsley
To turn your wedding cere-
mony into an occasion that says
"you," Bride's magazine offers
some memorable ideas for per-
sonalizing your special day.
As the guests arrive, set the
mood with a unique musical
prelude of popular songs or clas-
sics that you both have chosen.
Greet your groom at the altar
with a boutonniere from your
own bouquet. (Your florist can
wire it in specially.) Slip the
boutonniere into your groom's
lapel after your father has
In large fry pan, saute onion,
carrot and green pepper in oil;
remove and set aside.
In same pan, fry sausage until
cooked and lightly browned;
remove; cut into 1-inch pieces;
set aside,
Brown chicken in drippings.
Drain excess liquid from pork
and beans if necessary to avoid a
"soupy" dish as liquid content
varies.
Combine beans with wine,
apple, Worcestershire and basil;
arrange half the bean mixture in
5-quart casserole dish; top with
escorted you to your place.
Also, before the saying of
your vows, have the people
close to you perform readings.
Brothers, sisters, or atten-
dants might speak on aspects of
marriage which they feel are
important—friends and family,
for instance—or offer Bible
passages.
Traditional vows are beauti-
ful. However, words you've
written yourselves may hold
special meaning.
Get inspiration on what to say
sausage and chicken then re-
maining bean mixture,
Bake at 350°F, 40 minutes;
combine breadcrumbs and pars-
ley; sprinkle over top of casse-
role.
Bake 20 minutes longer or
until crumbs are nicely browned
and casserole heated through,
Makes about 8 servings.
(Don't be afraid to give your
cassoulet main-dish status, Just
add bread and a salad, for an
economical meal fit for your
"royal" friends!)
to one another from poems or
love songs, or see your minister,
priest, or rabbi—he or she is
often the best source of ideas.
After you have become hus-
band and wife, spend a few min-
utes alone together, either in a
quiet corner of the church or in
the car on the way to the recep-
tion.
You'll want a peaceful mo-
ment to reflect on your new mar-
ried life before all your guests
surround you with their good
wishes.
While the bride-to-be is
busy with a myriad of details,
the groom-to-be, too, should
be preparing for his big day!
He, like his fiancee, should
begin wedding and honey-
moon preparations six
months in advance.
At that time, the groom
should order the bride's
engagement and wedding
rings start making out his
guest list, select his ushers
and best man, arrange to see
whoever will be officiating at
the wedding, and begin
discussing honeymoon plans
with his fiancee.
THREE MONTHS
Three months before the
wedding, the guest list
should have been completed
and given to his fiancee so
invitations can be sent out in
time.
At this point, wedding
attire should be ordered, and
the groom should discuss
wedding attire with his
attendants.
ONE MONTH
One month in advance, the
groom should order flowers,
for the bride, both mothers'
corsages and boutonnieres
for the men in the wedding
party.
He should also select
presents for the bride and his
attendants, order gloves and
ties for ushers (making cer-
tain, of course, that they
have ordered their own at-
tire) and see that all
necessary documents are in
order.
TWO WEEKS
Two weeks before. the
groom should check honey-
moon arrangements and
make final payment, arrange
for transportation from the
wedding to the honeymoon
departure point, check on
arrangments for bachelor
dinner, and go with his
fiancee to get their marriage
license.
ONE WEEK
One week before, the
groom should pack for the
honeymoon, move belong-
ings to new home, inform
attendants of time and place
of reception, and put fee for
judge or clergyman in a
sealed envelope, giving it to
his best man to deliver.
A wedding countdown
How to create a unique ceremony