CLASSY CHEAP CHIC RECEPTION SANDRA LEE SHOWS YOU HOW.

Byline: Natalie Haughton Food Editor

You're getting married - and planning the most magical and memorable of summer wedding receptions at home in the garden. Even though you're on a shoestring budget, you'd still like to wow the guests.

Let the queen of speed, shortcut and convenience - Sandra Lee, a native of Santa Monica who grew up in Seattle, and author of two cookbooks - give you a hand.

She shares tips and ideas from her semi-homemade wedding extravaganza recently filmed for her ``Semi-Homemade Cooking'' show on the Food Network (scheduled to air at 11 a.m. Saturday) in the garden at the Hotel Bel-Air. Based on her philosophy of ``70 percent store-bought/ready made (products) and 30 percent creativity, ingenuity and personal style, you get to take 100 percent of the credit for something that looks fabulous and professionally done but didn't take you all the time, energy, effort or expense it normally would,'' says Lee.

Focus on an informal but elegant cocktail and appetizer reception, which can be scheduled from noon through early evening, because when making the food yourself, it's easier to handle than dinner, recommends Lee. Limit the guest list to no more than 100.

Gussy up the back yard or garden with plants and flowers and perhaps a gazebo or an arched trellis, enhancements you can enjoy later.

For her television show, Lee put together two pop-up canopy tents (the kind that are used to cover cars and can be purchased at a mass merchandiser) without the canopies on top. Cover with white plastic first, then drape inexpensive sheer white fabric across the top, letting it cascade in cloudlike billows. Gather the corners and sides with white satin ribbons and tie into bows for a swagged drapelike effect. Insert hydrangeas in the bows and suspend a crystal chandelier from the ceiling.

Use the tented area for serving the appetizers buffet style. Place the food on tiered trays (decorated with clear glass crystal grapes from craft stores) and place them on 42-inch high tables. Decorate with lots of white votive and pillar candles in assorted clear containers or glasses all around. Add culinary color by filling mini compotes with gilded Jordan almonds.

For stylish finger hors d'oeuvres selections, include Mini Lobster Hand Rolls, Lox and Cream Cheese Stuffed Cucumbers, Feta-Stuffed Artichoke Bottoms and Pan-Fried Dumplings among your choices.

Since the reception isn't a sit-down affair, rent only enough round tables and chairs for about half the number of guests you're expecting.

For centerpieces, place a six-layer Lemon Raspberry Marching Cake on a clear glass cake pedestal plate on each table and surround with plenty of candles. Or opt instead for low floral or greenery arrangements in big martini glasses, suggests Lee.

For those interested in making a homemade wedding cake, Lee offers a spectacular three-tier lemon raspberry creation that serves 100 or more. Although it is time-consuming to bake and assemble, it really isn't difficult.

It would be smart to bake and freeze (a month in advance) the cake layers, which are made with a lemon cake mix. If desired, substitute white grape juice for the amount of water called for on the package.

Although Lee's recipes call for prepared frostings doctored up with champagne extract, she prefers Wilton packaged dry frosting mixes (buttercream icing) available at craft or cake decorating stores.

Assemble the cakes the day before the reception and keep refrigerated. ``Decorate the outsides and bases of the cakes with tiny green (champagne) grapes dusted with powdered sugar, or use faux grapes from a craft store.''

If you prefer a chocolate wedding or marching cake, simply substitute chocolate cake mix for lemon and chocolate frosting (with a little vanilla extract mixed in) for buttercream. Dust the grapes with sifted cocoa powder instead of powdered sugar, advises Lee.

Hire a bartender and support staff to offer guests Sour Apple Martinis, Strawberry Champagne Punch or champagne with frozen grapes. You'll also need a server or two to help with the buffet and keep things tidy.

For take-home favors, make or buy heart-shaped cookies iced and inscribed with each guests' name.

Delegate as much as possible. Remember, at the end of the day, the bride needs to have a good time, relax and enjoy herself, says Lee, who has been married for three years to Bruce Karatz, chairman and CEO of KB Home.

Keep these ideas in mind for a semi-homemade bridal shower, vow renewal or other summer party.

Natalie Haughton, [phone]

natalie.haughton(at)dailynews.com

THREE-TIER LEMON RASPBERRY WEDDING CAKE

10 1/2 (18.25-ounce) boxes lemon cake mix (Duncan Hines brand preferred)

4 (16-ounce) jars raspberry jam

5 (16-ounce) jars lemon curd

12 to 14 (16-ounce) plastic tubs fluffy white OR buttercream frosting

2 to 4 drops champagne OR lemon extract

To make this 3-layer or tiered wedding cake, you'll need to bake 3 (14-inch) round cake layers, each of which will require 2 boxes of cake mix for a total of 6 boxes; 3 (10-inch) round cake layers, each of which will require 1 box cake mix for a total of 3 boxes; and 3 (6-inch) round cake layers which each require 1/2 box cake mix or a total of 1 1/2 boxes.

You can bake the cake layers at different times and freeze them, well wrapped, up to a month.

Prepare cake mixes according to package directions, placing amounts as noted in each pan. Bake cakes in preheated 350-degree oven as follows (times are approximate): 14-inch cake layers about 1 hour, 25 minutes; 10-inch cake layers about 1 hour; and 6-inch cake layers about 25 to 35 minutes or until each cake tests done when a cake tester inserted in center comes out clean.

Cool cakes as package directs. Trim cakes to make flat, if necessary, before assembling. Top layer of each tier should be placed cut side down.

ASSEMBLY FOR EACH TIER: The 14-inch cake tier will be made up of 3 (14-inch) cake rounds stacked as follows. Place 1 cake layer on a 14-to 15-inch cardboard round. Pipe the outside edge of cake layer with frosting (use a plastic bag with one edge snipped, if desired). Fill inside of the piped edge with raspberry jam. Add second cake layer. Pipe the outside edge of cake layer with frosting. Fill inside of the piped edge with lemon curd. Add third cake layer. Insert 5 quarter-inch dowel rods (available at hardware store or use Wilton plasic dowels available at cake decorating supply stores) cut to the size and height of the tier to support the middle tier (place 1 dowel in middle of cake and 4 around sides). Top with a 14-inch cardboard round. Refrigerate until assembling wedding cake.

For 10-inch tier, stack 3 (10-inch) cake layers as above with frosting around edges, jam and lemon curd. Insert 4 quarter-inch dowel rods into cake to support top tier. Add a 10-inch cardboard round to support top tier. Refrigerate this tier until assembling cake.

For 6-inch top tier, repeat the same procedure with 3 (6-inch) cake layers. Do not add any dowels or a cardboard round to this tier. Refrigerate this tier until assembling cake.

When time to assemble cake, place bottom 14-inch tier on a silver or other plate large enough to accommodate cake. Place 10-inch tier on top of cardboard (on top of 14-inch tier), then top 10-inch with 6-inch tier.

Mix each tub of icing with a few drops of champagne extract, if desired, before using to frost cakes. Frost top and sides of cake evenly with frosting. Refrigerate cake until serving time.

When placing finished cake out on a table for the reception, decorate with small green grapes (real or faux) that have been dusted with powdered sugar. Be sure real grapes are dry before dusting with sugar. Surround base of cake with more powdered-sugar-dusted grapes. Drape white silk and gold (wired) ribbon from top of cake and add a few green silk ivy pieces near grapes.

To serve, remove tiers as desired, then any dowels and cardboard rounds. Cut into slices. Makes about 120 servings.

NOTE: Cardboard rounds are available at cake decorating or craft stores.

SOUR APPLE MARTINI

4 regular ice cubes

3 tablespoons apple sourball mix (such as Hiram Walker)

3 tablespoons vodka

2 teaspoons sweet vermouth 

1 apple slice

In a cocktail shaker, combine all ingredients except apple slice. Cover and shake 15 seconds. Strain into a martini glass and garnish with apple slice. Serve immediately. Makes 1 serving.

MINI LOBSTER HAND ROLL

1 (8-ounce) package imitation lobster nuggets (OR use diced cooked chicken breast or cooked baby shrimp)

1 avocado, peeled and diced

1 cup diced, seeded tomatoes

1/2 cup pepita-cilantro Caesar dressing (such as El Torito brand) OR other bottled Caesar salad dressing

4 cups pre-rinsed spring salad mix (from a package)

2 (8-inch) jalapeno OR other flour tortillas, cut in quarters

1 bunch chives, blanched for 10 seconds in boiling water

In a medium bowl, combine lobster, avocado, tomatoes and dressing, mixing well. Pile lettuce equally on tortilla quarters, spreading to within 1 inch of edges. Top with lobster mixture, dividing evenly. Roll up tightly like a cone, tie with a chive and wrap in plastic wrap. Chill at least 1 hour. Remove plastic wrap and serve immediately. Makes 4 to 6 servings.

NOTE: Filling can be made a day in advance. Stuff tortillas on serving day.

LOX AND CREAM CHEESE STUFFED CUCUMBERS

2 cucumbers, stripped and cut into 1-inch rounds

1 (8-ounce) container soft cream cheese

1 (3-ounce) package smoked salmon, cut into small pieces

1/2 lemon, juiced and seeds removed

Salt and freshly ground black pepper to taste

1 bunch fresh dill

Using a peeler, create stripes on the outside of cucumber by peeling every other section. Cut off ends of cucumber and cut into 1-inch rounds. Using a melon baller, scoop out seeds and inner flesh in top 2/3 of cucumber. Do not scoop all the way through cucumber. Set aside.

In a bowl, combine cream cheese, salmon, lemon juice and salt and pepper; mix well. Using a pastry bag fitted with a No. 8 star tip, pipe filling into cucumber. Garnish top with a dill sprig. Makes 4 or more servings.

NOTE: Filling can be made a day in advance. Stuff cucumbers on serving day.

CAPTION(S):

4 photos

Photo:

(1 -- cover -- color) THREE-TIER LEMON RASPBERRY WEDDING CAKE

(2 -- color) no caption (Sandra Lee)

(3 -- color) MINI LOBSTER HAND ROLL

(4 -- color) SOUR APPLE MARTINI AND LOX AND CREAM CHEESE STUFF CUCUMBERS

Photos by Gus Ruelas/Daily News