The Mail-Journal, Volume 26, Number 44, Milford, Kosciusko County, 16 December 1987 — Page 7

Community Corner

Sandra Lozano is October bride of Christopher Darr

Sandra Lozano, Milford, became the bride of Christopher Darr, Syracuse, in the St. Martin de Porres Catholic Church at Syracuse at 1 p.m. on Saturday, Oct. 10. Father Robert J. Hammond, pastor of the church, performed the double-ring ceremony in the presence of 200 guests. Parents of the couple are Mr. and Mrs. Alex Lozano, Milford and Mr. and Mrs. Jack Darr, Syracuse. On the railing were matching altar arrangements of white gladioli combined with large white football mums, accompanied by two large white gladioli and cushion mums on brass pedestals. The parents' pews, were decorated with sprengeri and leatherleaf foliage, trimmed with a huge white satin bow. Every other third pew was decorated with a huge white satin bow. Two large fern plants were placed at the back of the church. Bryan Mock, Cincinnati, Ohio, was the organist. Prior to the beginning of the ceremony, he offered the selections of “Sheep May Safely Graze,” “A Dream,” “O Perfect Love” and “Jesu, Joy of Man's Desiring;” the processional was “Trumpet Voluntary inD.” The parents of the couple assisted with the lighting of the unity candle. The selection of “Canon” was played during this time. For the Prayer at the Marian Shrine, “Ave Maria" was presented and the recessional was “Theme from Water Music.” During the ceremony, Diana Smith, sister of the bride, read the first reading from Genesis 2:18-24. Bryan Smith, brother-in-law of the bride, read the second reading, a poem entitled “The Prophet,” by Kahil Gilbran. The bride wore an elegant gown of regal satin and silk floss embroidery which featured a princess bodice of satin trimmed with embroidery appliques and tiny seed pearls, ball gown sleeves trimmed with beaded embroidery and a basque waist with an oversized satin bow in back at the waistline. The full satin skirt flowed into a chapel-length train. Her tiara-style headpiece consisted of schiffli lace and seed pearls with two tiers of imported silk illusion and scalloped edges with a pearl motif at the point of each scallop; a fingertip-length veil was attached. The bride carried a nosegay of white roses, white freesia and baby’s breath accented with ruby stephanotis and flowing ribbons of white and ruby. Diana Smith, Berne, sister of the bride, was the matron of honor. The bridesmaids were Patricia Martin, Orlando, Fla.; Jennifer Darr, Syracuse, sister of the groom; and Pamela Bennett, Fort Wayne. The junior bridesmaid was Ericka Lozano, Milford, sister of the bride.

Meals for older Americans

Meals for Older Americans are served each day at the following locations: The Scout Cabin, Syracuse; the Pierceton Community Building; Mentone Community Room in the fire station; the Retired Tigers Center, 320 W. Main, Warsaw; and the Church of the Brethren, North Webster. Meals for Older Americans is for persons 60 years or older and is a chance to meet new friends and enjoy hot, nutritional meals. The sites are opened several hours each day including noon for programs. Meals for Older Americans is not associated with welfare but is for the promotion for better health for the older population. Donations are accepted for the meals. The site directors request all persons planning on attending the meals to make reservations by 1 p.m. the day prior to attending. Phone 457-2631 for Syracuse

SR. 13 South, Syracuse, IN \ \W 457-5059 f “ k/ f NEW YEAR'S EVE \ I SCOO |d WQF jF Vx Per Person ■r 1 Includes: raHM / & Buffet, Mask, ‘Jr Party Favors Donee To "Radio

MR. AND MRS. CHRISTOPHER DARR

The attendants wore floorlength gowns of ruby satin featuring sweetheart necklines with rose detail on the shoulders and elbow-length sleeves which were gathered and slightly puffed. Their headpieces were clusters of baby’s breath with ruby stephanotis at the side. They carried two tailored white roses interspersed with baby’s breath and accented with ruby and white ribbons. Christina Smith, Berne, niece of the bride, was the flower girl. Her dress complemented the attendants’ gowns. Her headpiece was a halo of baby’s breath and ribbons of white and ruby. She carried a small nosegay of white carnations and ruby ribbons. Eric Smith, Berne, nephew of the bride, was the ring bearer. Jack Darr, Syracuse, father of the groom, was the best man. The groomsmen were Timothy Kroh, Syracuse; Daniel Godfrey, Fort Wayne; and Lance Clark, North Webster. Serving as ushers were Bryan Smith, Berne, brother-in-law of the bride and Alex Lozano, Jr., Milford, brother of the bride. The bride’s mother chose a mauve dress accented with elegant ivory lace at the neckline and below the waistline. Her dress also featured a pleated bodice, long-flowing sleeves and a dropped waist. The mother of the groom wore a mauve tealength dress which featured a Vneckline, puff sleeves, a dropped waist with a handkerchief hemline. Both mothers wore wrist corsages of white roses, ruby carnations and baby’s breath accented with white ribbon.

transportation and reservations. December 17-23 THURSDAY - Cranberry juice cocktail, beef stew w/carrots, pqtatoes, celery and onions, biscuit w/margarine, applesauce, birthday spice cake w/vanilla icing, milk, tea, and coffee FRIDAY — Grape juice, lemon baked cod w/tartar sauce, au gratin potatoes, steamed broccoli, pumpernickle bread w/margarine, sliced peaches in custard pudding, milk, tea, and coffee MONDAY — Tomato juice, Salisbury steak w/gravy, parsleyed potatoes, steamed spinach w/bacon garnish, cracked wheat bread w/margarine, chocolate chip cookie, milk, tea, and coffee

The wedding reception was held at 3 p.m. at the Maxwelton Golf Club. A catered buffet was prepared for the guests, and recorded music during the reception was provided by Dave Knispel. Each table was adorned with an arrangement of white roses and carnations highlighted with , greenery and a satin ruby bow. The head table was also decorated with complementing arrangements which included roses, carnations and gladioli. The white wedding cake, three tiers high and surrounded by four smaller cakes, was accented with ruby flowers. The reception was hosted by Mr. and Mrs. Daniel Schwab, Milford and Mr. and Mrs. Jack Wells, Syracuse. Diane Dieterly, Syracuse, was in charge of the guest book. The bride is a 1981 graduate of Wawasee High School and attended IUPU, Fort Wayne campus. She is a leasing agent and assistant manager at Chateau Wildwood Apartments, Fort Wayne, and is a member of the Apartment Association of Fort Wayne. The groom, a 1981 graduate of Wawasee High School, received a degree in broadcasting-radio and television from Butler University, Indianapolis, in 1985. He is an account executive at WFFT Channel 55, Fort Wayne, and is a member of the Fort Wayne Advertising Club. After a wedding trip to the Cayman Islands, British West Indies, the couple is now residing at 3304 South Webster Street, Fort Wayne.

TUESDAY— Orange juice, chili con came w/saltines, creamy coleslaw, whole wheat bread w/margarine, pineapple chunks, milk, tea, and coffee WEDNESDAY - Peach nectar, sliced roast turkey, mashed potatoes w/gravy, buttered peas w/mushrooms, snowflake dinner roll w/margarine, pound cake w/cherry topping, milk, tea, and coffee

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GOLDEN WEDDING ANNIVERSARY — Mr. and Mrs. Jesse Swank of 404 N. Indiana St., Bremen, will celebrate the 50th anniversary of their marriage on December 31. Swank and the former Leah Traub of the Bremen area have lived in the Bremen community their entire lives. As a log hauler. Swank worked for Sanders of South Bend for 33 years and also retired from Mutchlers of Nappanee in 1980. The immediate family is planning an anniversary dinner. Due to ill health, there will be no open house. Friends may send congratulations and greetings to the address above.

Healthy holiday eating

By ARMINA SCHMUCJCER Clinical Dietitian Kosciusko Community Hospital Amer leans typically £ cgai d the holidays as a time when all dietary restraints are temporarily abandoned in the festive spirit of the season. “After all, the holidays do only come once a year,” we say while overdosing on all the sugar/salt and fatladen goodies which abound at holiday parties and dinners. Unfortunately, this “I don’t care” attitude can result in some dire consequences for our nutritional well-being including unwanted pounds brought on by unwise eating. To avoid these consequences, the following suggestions are made: Trimming the fat — Don’t just trim the tree, try trimming the fat as well by following these tips: • Try skimming off the fat from meat drippings before making gravy. Also, remove the skin from turkey or chicken before serving. • Before going to a party, eat a few pieces of fruit at home. This will help fill you up and you won’t be as tempted to go back for second, thirds. . . • When attending parties, take only one serving. Eat slowly, you’ll enjoy it more if you savor the flavor. • Season vegetables with lemon juice or herbs and spices. They’ll taste just as delicious as heavy cream sauces. • Substitute fruits for desserts. If you do give in to the urge for cookies, pies and such, just have a small portion. Bypass The Salt We are, unfortunately, a nation of salt lovers. This despite the fact that salt (sodium) plays a role in high blood pressure and many other medical disorders. At no time is our passion more in evidence than during the holiday season. Just consider the typical holiday table piled high with such high-sodium foods as

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pickles, ham, olives and cheese. What can we do about curbing the salt urge? Consider the following: • with onion, garlic, wine and yogurt in place of salt and you’ll find that natural flavor of vegetables and meats comes through just as brightly and deliciously. •Always serve fresh vegetables at holiday meals. Most canned varieties, of course, contain salt. (Check the labels for sodium content if you do buy cans.) • Since most prepared soups and salad dressings contain extremely high amounts of sodium, shop around for the low-sodium substitutes which have become much more popular and easily found. • Instead of ham, which is high in sodium, try serving turkey which is a low sodium meat. Not So Sweet Facts Though visions of sugarplums may conjure up fond holiday memories, these sugary treats are not so sweet for our nutritional well-being. Sugar is not only high in calories (112 per ounce), but it contains no vitamins or minerals whatsoever. According to the US Department of Agriculture, the average American consumes about 125 pounds of sugar per year. It is safe to assume that many of these pounds come from the holiday cookies, cakes and other sugary confections we enjoy during the holidays. In place of these sugary cakes and cookies, try serving fruits and nuts in creative ways. For example, an eye-appealing dessert can be made from apples, grapes and bananas, topped with coconut and chopped nuts. Reduce the sugar in foods prepared at home. Try new recipes or adjust your own. Start by reducing the sugar gradually until you’ve decreased it by onethird or more in desserts, muffins, pie, cookies, etc.

Couple married at Vinegar Bend Oct. <6

Heather Elise Yoder and Douglas Allen Fiandt, both of Syracuse, were married on October 17 at Vinegar Bend, a woodlands park owned by the bride’s grandparents, Mr and Mrs. Don Anglin. Rev. Harlan Steffen, pastor of the Wawasee Lakeside Chapel, Cromwell, officiated at the formal ceremony at the scenic site on the Tippecanoe River in the presence of 360 guests. Parents of the couple are Larry L. and Kerry Yoder, Lake Wawasee, and Hugh D. Fiandt, Lake Tippecanoe, and the late Jacqueline Fiandt. “Country Elegance” was the theme for the assortment of decorations throughout Vinegar Bend. Flowers and a myriad of other artistic details were prepared by the bride s aunt and uncle, Jan and Glen Long, Warsaw. The wedding music was provided by Michelle Hickman, pianist and Kim Lundy, soloist. Kacy Yoder, sister of the bride, was the maid of honor. The bridesmaid was Cristi Weaver, and Holly Wenger was the flower girl. The best man was Rob DeSomer. The groomsman was Robert Bostick, Jr., and Tracy Thornburg was the ring bearer. Serving as ushers were Tim Frasure, Scott Johnson and Raymond Pena. The greeters were Jami Glon and Lisa White. In charge of the guest book were Julie Rodenbeck, niece of the groom and Shelly RuddeH Gift attendants were Grace and Jim Johnston, cousins of the bride and Liz Waltz. Immediately following the ceremony, a catered reception was held with Keelie Wooster, Teresa Schrock, Tony Lisor, Max

BPW welcomes two new members

Dream Company from Wawasee High School presented the program at the December 8 meeting for the Syracuse Business and Professional Women’s Club. The group is under the direction of Steve Bailey. Dream Company sang several Christmas songs for the

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Wed., December 18,1987 — THE MAIL-JOURNAL

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MR. AND MRS. DOUGLAS A. FIANDT

Grady and Ken Lisor serving the guests. Dance music was provided bv “Doctor Jay,” Warsaw. The bride is a 1984 graduate of Wawasee High School and is employed by Sea Nymph Boats, Inc., Syracuse, as an accountant. The groom is also a 1984 graduate of Wawasee High School arid

members. Bessie Stetler, president, welcomed two new members, Pat Veitch and Jeanetta McDaniels, into the club. Roll call was answered by the 29 members and one guest, Judy Burke. The secretary’s and treasurer’s

holds a degree from Lincoln Technical Institute in Indianapolis. He is employed by Precision Automotive in Syracuse as an automotive technician. A wedding trip is planned for early summer. The couple is presently residing at r 1, Syracuse.

reports were read. Following the program, a gift exchange was conducted. Door prizes were won by Marie Harbison, Pat Veitch, Louis Shearer and Bessie Stetler. “Twas TM Night Before Christmas, we* read by Gloria Hodler prior to the meeting being adjourned.

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