First of all I would add the juice of a half of a lime to that recipe...I think it'll be flat without something acedic. How about a croissant and s veggie garnish on the plate...like a small amount of marinated veggies or a few broccoli florets...and serve the salad on a leaf of bib lettuce....and how about pound cake with lemon sauce for dessert? linda C

This usually doesn't happen to me but I've always got enough ingredients on hand for a great big pot of SOUP or SHEPERDS PIE such as: Sheperds Pie: Since These ingred. I always have on hand and just about as good as CheeseCake Factories Sh. Pie Mashed potatoes (I use a good quality instant such as Paradise Valley brand via Costco - why bother with the hassle when they are great!) Just use once packet prep'd,,basically I'd say about 5 cups of mashed potatoes,,we like a lot so you'll have to go with what amount of potatoes your family likes OR...you could just add canned potatoes that you've drained and diced to the meat mixture, I'd say about 2-3 cans maybe. 1 pound of hamburger 1 med. onion chopped (could use dried, minced onion soaked in water to save time here) 1 med carrot diced (I always have the shredded carrots for salad on hand so I avoid that time) 1-2 celery stalks diced (most always have this on hand for salad but could substitute CANNED CORN if you don't have it) 1 can of mushrooms drained 2/3 C frozen peas 2 TBSP dried parsley 1 tsp. dried thyme 1 tsp or more of Worcestershire sauce 1/8 tsp. nutmeg 1 can of Beef gravy I can have this meal done in less than 30 minutes and you wouldn't need to bake it if you made the instant potatoes last, then just put them directly on the hot meat mixture. Basically, brown the meat and onion,,add the carrot and celery, sweat that or cook til tender, then add the spices the mushrooms and gravy. Lastly add the frozen peas. Mix together, put in a 9x13 pan and top with the potatoes. If it all isn't still hot then bake for 30-40 min in a 400 degree oven. Regarding the Soup: The knock off Olive Garden Pasta E Fagioli Soup 1 # hamburger browned with onion, 1 cup slivered carrots (says 7 oz but I just eyeball it or do the shredded salad carrots) 7 oz. celery diced 1 lrg can of diced tomatoes, juice and all 2 cans of beans (either kidney, pinto, great northern, whatever you have and like, could be 2 different ones, drained) 3 regular cans (44 oz.) beef broth or stock 1 1/2 tsp oregano 1 1/4 tsp pepper 2 1/2 tsp dried parsley 3/4 tsp tabasco sauce (optional, I don't) 24 oz of canned spaghetti sauce, your choice 4 oz. of dry small pasta, i.e. those bits for macaroni salad or other small shape Cook the hamburger, onion and carrot. Add celery and canned tomatoes cook about 10 min, drain the beans and add to pot, Add beef broth, spices, spaghetti sauce and pasta. Can be ready in 30 minutes. Makes 4 1/2 Qts. Pretty much everything is canned or frozen, the only iffy thing is the carrot and celery, I've used dried, minced onion soaked in water in a pinch. Everybody loves it.

Copious amounts of booze to make them forget food! Throw a few tri-tips on the barbie then slice it thin. It's like serving steaks without the need for 20 steak knives and a seat at a table. Another thing that works pretty well is to go to Wing Stop and get one of their bulk hot wing platters. All this helps to avoid the sit down all at one time for eating and people will forage over the dinner period. Makes for smaller plates filled with a course at a time and everyone seems to find a spot to sit. Believe me you don't want to spend the time placing tables for twenty people to sit. Over the years we've had many of pool parties and it helps to have folks bring a side or dessert. You know the whole thing about "what can I bring." We've found that people actually feel more comfortable when they bring something. I know this seems strange but they also seem to help with the layout and cleanup when they're making sure you try their green beans with funions and pickled kippers casserole all the while keeping tabs on their prize tupperware. Fish breath is a small price to pay for the help and a single cocktail will make it as if it never existed. I know we don't subscribe to the Martha Stuart book of party planning but if you don't want to spend a whole lot of time cleaning up and prepping so you can focus on the fun take em up on the "what can I bring." Partygoer:What can we bring? You:Well we have some hot dogs but we're a little short on chateau briand, filet mignon, and caviar. Partygoer:Maybe we can bring some potato salad. You:Wow that will be perfect!!! It will go so well with the hot dogs.

We have been making this recipe for years...got the original recipe right here on this forum...we ended up re naming it "Five Hour Chicken". My kids would come home from school and smell the aroma and say "Yipee Five Hour Chicken!" They now have moved into places of their own and make it themselves....we all triple the rub recipe and keep a jar on hand at all times...the rub works great on my BBQ Pork rib recipe as well!! Both are family favourites!!