Oriental Cook Out

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Oriental Cook Out - Point, NJ., is scene Huxtoble-Robbins...
Point, NJ., is scene Huxtoble-Robbins Huxtoble-Robbins wedding Cook-Out is top winner at By BETTE McNEAR 1 Assistant Women's Editor ' DOVER - Well, the men finally finally came through as predicted, predicted, in the class they're noted for Miss Joyner, Mr.. Gouge wed Saturday in Clinton, N.C Miss Mary Elissa Joyner, daughter of Mr. and Mrs. Franklin Cariyle Joyner of Clin-ton, Clin-ton, Clin-ton, N.C. became the bride of Winton Douglas Gouge Jr. Saturday Saturday at 3 p.m. in Graves Memorial Memorial Presbyterian Church of Clinton. Mr. Gouge is the son of Win-ton Win-ton Win-ton Douglas Gouge Sr. of Princess Princess Anne, Md., and Mrs. Laura Gouge of Middletown. A reception in the fellowship hall of the church followed the ceremony. Given in marriage by her. father, the bride wore a gown of crepe and Chantilly lace fashioned fashioned in Empire silhouette with a detachable court train edged with the lace. Her veil was attached to a headpiece of flowers flowers and she carried a Bible topped with an orchid and stephanotis. stephanotis. Miss Courtnay Fitts of New York City was the maid of honor.' BRIDESMAIDS were Miss Judy Buckner of Charlotte, N.C, Miss Sue Gouge, sister of the bridgeroom, of Middletown, and Miss Cary Jewett of Wash- Wash- officiated and the reception was in the Sakima Country Club. The bride wore a silk organza and Chantilly lace gown with a scoop neckline, long sleeves and a detachable train. A silk veil was held by a crown of teardrop pearls and she carried a single long-stemmed long-stemmed long-stemmed rose. Mrs. James B. Varley was her sister's matron of honor and bridesmaids were Mrs. William F. Huxtable Jr., Miss Virginia best . . . the outdoor barbecue division Comit 'contest held' here at the National Chicken Cooking Contest Saturday. But while there were seven male winners out of the top 10, Joe Williams Photo Mrs. Winton D. Gouge Jr. ington, D.C. They wore gowns of azalea crepe, hats of pleated maline, and carried nosegays of mint green pompons, gladioli and fern. The best man was John Michael Michael Nase of Chapel Hill, N.C. Ushers were William Swofford of North Wilksboro, N.C, Bob Hinkle of Asheville, N.C, Larrie Poffenberger and Mrs. L. Harry Whiteside of Vienna, Va. They wore gowns of linen and Venise lace in dove color, with matching headpieces of organza with illusion veils. They carried long-stemmed long-stemmed long-stemmed red roses. BEST man was Robert L. Robbins, brother of the bridegroom. bridegroom. Ushers were Lawrence O'Brien, David P. Heintzelman of Pennsville, N.J., and John Kelly of N. Plainfield, N.J. Delmarva the first prize went to a woman after all: Mrs. Doris Ekstrom of Clinton, Mont., who cooked Oriental Oriental Cook-Out Cook-Out Cook-Out Chicken featuring featuring orange juice and soy sauce. INCIDENTALLY, every one Gouge of Middletown, brother of the bridgroom, James Tribbitt and John Schabinger, all of Middletown. Middletown. Following a honeymoon at Re-hoboth Re-hoboth Re-hoboth Beach the, couple will reside in New York City. Both the bride and bridegroom bridegroom are graduates of the University University of North Carolina at Greensboro. Mrs. Gouge, is with Lord & Taylor in New York City and her husband is with Johns Manville. Dinner" honors the R. B. Snyders Mr. and Mrs. Richard B. Snyder Snyder of 138 Rodney Drive, Collins Park, were entertained yesterday yesterday at a dinner to honor their 40th wedding anniversary. The dinner was given by their four children and was held at the home of their daughter, Mrs. Bernard Hessler Jr., 4 Little Brook Drive, Spring Valley. Valley. Their son, Lt. Robert K. Syn-der, Syn-der, Syn-der, . stationed with the Air Force in Biloxi, Miss., was among the guests at the dinner. After a trip to the Caribbean the couple will live in Pennsville. Pennsville. The bride, a graduate of the University of Delaware is a member of the faculty of the Marshallton School District. The bridegroom is a graduate of Northeastern: University and is studying for a master's degree at the University of Delaware. He is employed by the Du Pont Co. of the top winners in each of the four categories used recipes calling for fruit ... and all different. The junior division winner used crushed pineapple, the portable, appliance recipe which took first honors called for grapefruit, and the range division's top prize went to that delightful Ginger-Peachy Ginger-Peachy Ginger-Peachy Chicken Chicken Bake, which the judges tell me was absolutely tremendous. Our Dover couple, Mr. and Mrs. Thomas Alexander, did the state proud by ending in the top ten ia the senior range and outdoor barbecue divisions . . . she was ninth in her field; he came in 10th in his. ' Other winners in the outdoor barbecue contest were (2) Thomas Thomas O. Davis of Waynesboro, Miss., (3) Miss Hyla Snider of Quaker Hill, Conn., (4) W. G. Greene of Spartanburg, S.C., (5) Henry S. Siers of Riverside, 111., (6) Loren Earl Shrock of Ti-gard Ti-gard Ti-gard Ore., (7) J. W. James Jr., of New Philadelphia, Ohio, (8) R. B. Rader of Garner, N.C, and (9) Mrs. Erwin Moser of Logan Utah. ; ORIENTAL COOK-OUT COOK-OUT COOK-OUT CHICKEN 2 2'2-3 2'2-3 2'2-3 lb. fryers (whole) Season inside with 1 tsp. salt, Mi tsp. pepper, and 1 tsp. Accent. BASTING SAUCE 1 cup frozen orange juice 2 tbsp. French dressing , (salad dressing) 4 tbsp. Crisco oil 3 tbsp. soy sauce Shake in glass container vigorously. vigorously. Brush chickens inside and out with a pastry brush using basting basting mixture. Peel 2 oranges with paring knife as an apple in a long spiral keeping altogether. Cut up inside of oranges into rather small pieces. Place inside of chickens. Place whole chickens that have been tied securely with string at wings and tail to legs on your charcoal broiler rotisserie rod, securing with f forked holders to hold them tightly. Now place your spiral orange peel around each chicken chicken and hold it in place by poking tooth picks (the heavy kind) thru the orange peel and into the chicken at a slanted position so they will not slide out. Baste chickens all over with basting sauce. Place in charcoal broiler and turn on rotisserie for Vh hours. Serves 6-8. 6-8. 6-8.

Clipped from The Morning News26 Jun 1967, MonPage 4

The Morning News (Wilmington, Delaware)26 Jun 1967, MonPage 4
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