Instead of an expensive restaurant meal for the spring prom, some local teenagers may be making dinner reservations at their own homes.

A home-cooked banquet offers a more relaxing atmosphere before the big dance, and also serves as a way for parents to meet other parents.

Kathy Hybertson, Mary Pochant, Julie Hericks, Deb Fredrich and other parents gathered several years ago to plan a prom dinner menu for their teens and their dates.

They didn't want a lot of fuss or expense, steering closer to homegrown beef and away from pricier seafoods. But they also wanted it to be a night to remember, so when asked to don white and black to serve the food, it was a deal.

Earlier that spring, Fredrich had mentioned to her son's prom date that she would like to put together a dinner. The Stevens High School teen loved the idea and came back with a guest list.

"The girls made up the guest list. That year we had 16 teenagers," Fredrich said.

It was only logical to include the other parents, not only in sharing the cooking duties but as a way to take part in their children's special night, she said.

One person brought the bread, another brought an ice chest filled with water and soft drinks and another shared in buying the steaks and chicken.

"It was easy and really fun," she said.

Like the other parents, Hybertson volunteered to bring food and help serve the dinner.

"I picked dessert because desserts are my cup of tea," she said.

Hybertson found recipes for two ice cream desserts that were the perfect ending to a royal dinner. "They're one of the easiest desserts I've ever made," she said.

Pochant took a roaster filled with a delicious baked chicken, an easy recipe that she shares here, too. She also helped with serving the 16 boys and girls seated at an extended table.

"Not everyone could come that evening, but it was fun to be included that way," Pochant said of the parents.

They arrived early at the house to set up the food, arrange chairs and set the table. Along with the table service, eating utensils and glassware, menus were placed on the table for the diners to peruse. As the young couples arrived, they were sent downstairs to listen to music and eat hors d'oeuvres until everything was ready.

After the teens were seated at the table, the team of parents took food orders and began serving soft drinks and water.

In the kitchen, one of the dads grilled the marinated steaks and chicken breasts to order as an assembly line of cooks served up the main dishes, side dishes and salads. Bread rolls were sent out in baskets or added to the plates.

Once the plates were filled, the drinks served and the teenagers busily eating and talking, the parents withdrew to the outdoor deck to allow the eight couples some privacy.

If the teens wanted something, they rang a bell. In the meantime, it was an opportunity for the adults to catch up with friends and become acquainted with new people.

"It was a great idea," Hybertson said. "It was a neat way to get to know each other."

The parents were surprised how long the kids lingered over dinner. But once they left for the prom dance, the parents reset the table, heated up the leftovers and ate.

"You feel a little bit more included in their lives," Pochant said of the evening. "My son did everything on his own as far as renting the tux and getting ready for the prom. This gave me a chance to be more involved."

Fredrich, who got a reprieve from the prom dinner this spring, agreed with the sentiment.

"I'm looking forward to next year," she said.

The special memory will linger not only with those who will go to the prom, but for those who like to cook for a hungry crowd.

"For each one of your kids, there are special times throughout their life and times in school; this is one that is a good one," Hybertson said.

Prom dinner favorites

A wide variety of foods can create a prom dinner with panache. Here are some recipes that were popular at past at-home prom dinners.

Chicken Bake

4-5 chicken breasts

2 tablespoons butter

1/2 envelope of Italian salad dressing mix

2 (10-ounce) cans of cream of chicken soup

1 (8-ounce) package of cream cheese, softened

3/4 cup white wine

1/4 cup water

Melt butter in large pan. Place chicken in pan; sprinkle the salad dressing on chicken (both sides) as it begins to fry and fry until lightly browned. Place chicken in greased baking pan. Mix the soup, cream cheese, wine and water and pour over chicken. Bake at 350 degrees for one hour, uncovered.

- Mary Pochant

Deb's Cabbage Salad

1 large head Chinese cabbage

2 packages Ramen noodles

1/4 cup sesame seeds

1 small packaged slivered almonds

1/2 cup butter

1/2 cup salad oil

1/2 cup sugar

1/4 cup vinegar

1 tablespoon soy sauce

Chop 1 large head of Chinese cabbage; set aside. In skillet, brown unseasoned Ramen noodles, 1/4 cup sesame seeds and slivered almonds in butter. Let cool on paper towel. For dressing: Mix salad oil, sugar, vinegar and soy sauce. Keep cabbage, noodle mixture and dressing separate until it is ready to be served.

- Mary Pochant

Alpine Inn Salad

1 head iceberg lettuce

1 bottle ranch dressing

1 small package sesame seeds

Cut lettuce into four wedges and put each wedge on a salad plate. Add a serving of ranch dressing, sprinkle 1 tablespoon of sesame seeds onto salad. Serve.

Green Bean Casserole

2 (9-ounce) packages frozen cut green beans

1 can cream of mushroom soup

3/4 cup milk

1/8 teaspoon pepper

1-1/3 cup French's Onion Rings

1/4 cup cheddar cheese

Mix all ingredients except 2/3 cup onion rings. Pour into buttered casserole and bake at 350 degrees for 30 minutes. Top with cheese and remaining onion rings and bake 5 minutes more or until cheese is melted and onions are golden brown.

Prom Potato Casserole

1 (2-pound) bag frozen hash browns, thawed (Ore Ida's square hash browns recommended)

1/2 cup melted margarine

1/2 teaspoon salt

1/2 teaspoon pepper

2 cans cream soup (celery, chicken)

1 pint sour cream

6 green onions, finely chopped

12 ounces shredded cheddar cheese

1/2 cup milk

Mix ingredients and place in greased 9-by-13-inch baking dish. Cover with foil and bake for 1-1/2 to 2 hours at 350 degrees. Remove foil the last 15 minutes of baking time.

- Kathy Hybertson

Oreo Cookie Dessert

1 (15-ounce) package Oreo cookies

3/4 stick butter or margarine, melted

1 (8-ounce) package cream cheese, softened

1 cup powdered sugar

1 (8-ounce) bowl Cool Whip

1 (6-ounce) box instant chocolate pudding

2 cups milk

Crush 15-ounce package of Oreo cookies. Scoop out 1/4 to 1/2 cup of crushed cookies for topping; set aside. Mix with 3/4 stick melted margarine or butter with crushed cookies. Press Oreo mixture into 9-by-13-inch pan. Combine cream cheese and powdered sugar. Add 1/2 carton Cool Whip. Spread over Oreo crust and chill.

In a bowl, mix 6-ounce package of instant chocolate pudding with 2 cups milk according to package directions. Spread over cream cheese mixture. Chill. Before serving, top with remaining whipped cream and sprinkle with reserved Oreo crumbs.

- Kathy Hybertson

Mint Ice Cream Dessert

1 (15-ounce) package Oreo cookies

3/4 stick margarine or butter

1/2 gallon mint chocolate chip ice cream

1 (8-ounce) carton Cool Whip

In a bowl, crush Oreo cookies, reserving 1/4 cup for topping. Mix remaining crushed cookie crumbs with 3/4 stick margarine or butter. Press mixture into 9-by-13-inch pan.

Use 1/2 gallon mint chocolate chip ice cream and slice in equal portions to cover the pan. Save a little ice cream for corners. The ice-cream should be a little soft but not too soft, just so you can work with it. Chill. Spread Cool Whip on the top; garnish with a little of the cookie crumbs on top.

Contact Jomay Steen at 394-8418 or jomay.steen@rapidcityjournal.com.