The ultimate wedding gift: family members come together to create a beautiful at-home ceremony and celebration.

Everyone loves the idea of a home wedding shared by a special gathering of family and friends. That is just the gift that Madalyn and Steve Hindman and Sherry and Tim Byrne gave to their brother, Julian Douglas Cunningham of Jackson, and his bride, Katherine Allen Townes of Dallas, Texas, last June. The Hindmans' Jackson home was the ideal setting for the garden ceremony, and the sumptuous wedding day meal, carefully prepared by sisters Madalyn and Sherry using favorite family recipes, was perfect.

Guests were welcomed by twin wreaths of fresh English boxwood and flowerets of variegated pittosporum hanging from cascading cream satin ribbons against the deep mustard double front doors.

The ceremony, officiated by Rev. Paul D. Means, took place on the back terrace beneath an iron arch draped with smilax set against a wall covered with evergreen wisteria and trumpet vines. Australian tree ferns and trailing English ivy spilled gracefully from a large English plinth in the center. The terrace was surrounded by a lush green area on one side and a formal English garden with shaped boxwoods, white perennials, and blue agapanthus borders on the other. The bride wore a white lace dress designed by Patti Flowers of Dallas and carried a hand-tied bouquet of white roses and lime hypericum berries. Close friends and family also played a special role in the ceremony; Katy Houston of Jackson served as matron of honor, and Stanley Woodward Cunningham, brother of the groom, of Louisville, served as best man.

After the exchange of vows, guests enjoyed a buffet lunch served on the dining room table from antique silver serving pieces. The elegant dishes surrounded a massive white and cream stacked arrangement in a large silver punch bowl. The arrangement of Casablanca lilies, roses, lisianthus, and soft blue delphinium edged in lime hydrangeas and lime hypericum berries created a nice contrast to the chocolate walls and muted antique Italian tapestry. A pyramid of oranges carefully placed on a silver compote on the sideboard accented the apricot- and cream-striped silk ball-gown draperies on the French doors opening into the garden and the subtle leather-covered French dining chairs.

The wedding cake was served beside a sunny window in the wide entrance foyer on a round table skirted in taupe raw silk topped with an embroidered white-work linen cloth. The two-tiered Italian cream wedding cake, made by Faye Hoyt of Pearl, was decorated with tiny dots and Allen's new monogram and was displayed on a silver footed plateau. White hydrangeas in a sterling trumpet vase and a dish of decadent chocolate truffles with orange curls were the only other decorations on the table.

Allen and Doug enjoyed every minute of their special wedding gift, as did all who attended. The menu and recipes prepared by Doug's two loving sisters follow, just in case you know someone to whom you'd like to give this "ultimate wedding gift" as well.

WEDDING CELEBRATION MENU

Celebration Shrimp Confetti Orzo

Spinach Madeline with Artichoke Topping

Mini Tomato Tarts

Basil Biscuits

Berry Tea

Italian Cream Cake and Truffles

CELEBRATION SHRIMP

2 shallots, finely chopped
3 ribs celery, finely chopped
6 green onions, finely chopped
7 tablespoons butter, divided
1/2 pound fresh mushrooms, sliced
1 pound small fresh shrimp
Zest of 2 lemons
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup walnuts, finely chopped
6 ounces cream cheese, softened
3 tablespoons mayonnaise
1 teaspoon dry sherry
1/2 cup half-and-half
1 cup coarse breadcrumbs

In a food processor, chop shallots, celery, and onions with quick on/off pulses. Heat a large skillet; add 4 tablespoons butter, shallots, celery, and onions. Cook on low heat until vegetables are soft. Add sliced mushrooms, shrimp, lemon zest, salt, and pepper. Stir well, then remove immediately from heat and pour into a casserole dish coated with vegetable oil spray. Combine walnuts and cream cheese. In a food processor, process walnut cream cheese, mayonnaise, and sherry until smooth. Add half-and-half, and process just to blend. Pour over shrimp. Melt 3 tablespoons butter; add breadcrumbs, and toss to coat. Sprinkle over top. Can he refrigerated until near serving time. Heat through in a preheated 350-degree oven for 15-20 minutes. Yield: 8 servings.

Madalyn Hindman

Jackson

CONFETTI ORZO

1 (16-ounce) package orzo
1/2 cup green bell pepper, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup yellow bell pepper, finely chopped
1/2 cup orange bell pepper, finely chopped
2 tablespoons olive oil

Cook orzo according to package directions. Saute peppers for about 1 1/2 minutes in olive oil. Combine orzo and bell peppers, and serve immediately. Yield: 8 servings.

Madalyn Hindman

Jackson

SPINACH MADELINE WITH
ARTICHOKE TOPPING

2 (16-ounce) packages chopped spinach,
 cooked according to package directions
 and drained, reserving liquid
4 tablespoons butter
1 onion, chopped
2 tablespoons flour
1/2 cup evaporated milk
3/4 cup reserved spinach liquid
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon worchestershire sauce
1 teaspoon Louisiana hot sauce
1 roll Kraft garlic cheese

Cook spinach according to package directions, and drain, reserving liquid. Saute onion in butter until softened, and add flour. Cook for 5 minutes, stirring. Add evaporated milk and 3/4 cup reserved spinach liquid, and cook until thickened. Add garlic salt, peppers, worcestershire sauce, and hot sauce. Add spinach and garlic cheese. Melt cheese, and stir until thick. At this point, the dish may be frozen or stored in refrigerator overnight. Top with Artichoke Topping (recipe follows). Bake in a preheated 350-degree oven for 20-30 minutes. Yield: 8 servings.

ARTICHOKE TOPPING:

1 can artichoke bottoms, finely minced
2 tablespoons butter, softened
1 1/2 cups fresh breadcrumbs
1/2 teaspoon lemon juice
1/8 teaspoon garlic salt

Mix all ingredients together to make a paste. Pat evenly onto Spinach Madeline.

Pat Ross

Jackson

MINI TOMATO TARTS

7 large tomatoes, chopped
1 package Good Season's Italian
 dressing mix
Fresh basil, chopped
1 tablespoon olive oil
1 cup Hellman's mayonnaise
1 cup sharp cheddar cheese, shredded
100 mini fillo shells, thawed

Mix tomatoes, dressing mix, basil, and olive oil, and marinate overnight. Mix together mayonnaise and shredded cheese. Fill shells with tomato mixture, and top each with a dab of mayonnaise-cheese mixture. Bake in a preheated 350-degree oven for about 15 minutes or until cheese is melted. Yield: 100 mini tarts.

Bettye Forster

Louisville

BASIL BISCUITS

Brush packages of Marshall's miniature biscuits with melted butter, and sprinkle with dried basil. Bake according to package directions.

BERRY TEA

1 cup Nestea lemon tea
 liquid concentrate
3 cups cranberry and mixed berry juice
2 cups orange juice
1 1/2 teaspoons Crystal Light lemonade
 powdered mix
5 cups water

Mix all ingredients together, and serve over ice. Yield: 2 1/2 quarts.