Meat loaf is a good idea...maybe individual ones. My son bakes them like mounds on cookie sheets so they take less time to bake and also because not all of us like ketchup on them.... and they look very festive. I'd serve mashed potatoes and gravy, green beans or corn, rolls and butter....and of course your cookies. Simple cheeses and crackers with grapes and olives are easy appetizers. Some years really are awful, aren't they? May you have a happy, healthy, prosperous 2010. Sherry

I've posted this recipe many times. It's a great make ahead and can be served hot or at room temp. A bit different. Chicken Marbella 9 pounds chicken - either whole birds quartered or a combo of thighs and breasts (If-using breasts be sure not to overcook) 1 head garlic peeled and chopped 1/4 cup dried oregano salt and pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish olives 1/2 cup capers and a bit of the juice 6 Bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley -- chopped Combine chicken garlic, oregano,salt,vinegar, oil, prunes, olives. capers and bay leaves. Marinate & refrigerate overnight. Arrange chicken in a single layer in one or two large baking dishes. Spoon marinade over evenly. Sprinkle chicken evenly with brown sugar and pour white wine around them. Bake in a for 50 minutes to 1 hour at 350. Do not over cook. Transfer chicken and prunes etc to a serving platter. Moisten with a few spoonfuls of the sauce. Sprinkle with chopped parsley. Pass the remaining sauce in a sauce boat. If preparing a few days in advance refrigerate cooked chicken in the sauce and allow to come to room temp before reheating, just until warmed through. If serving cold allow to come to room temp before serving. This pasta salad posted by Woodie is always a big hit. It makes a lot! Pasta Salad - Woodie 1 lb small shell macaroni,cooked and drained 1/2 lb provolone cheese,diced 1/2 lb salami,diced 1/2 lb pepperoni,cut in half lengthwise then slice into cubes 3 lb tomatoes,seeded and diced 3 ribs celery,diced 1 green or red pepper,diced 1 can black olives 1 jar pimento stuffed green olives 1 red onion,diced DRESSING 3/4 cup oil 1/2 cup vinegar 1-1/2 teaspoon salt fresh ground pepper 1 tsp dried oregano 1 tsp basil celery salt to taste Mix dressing and pour over pasta, refrigerate until serving This one can be made up to 8 hours in advance and makes a nice addition to a buffet. Nice change up from pinwheels. Stuffed Baguettes 1 Baguette or French stick 2 cups spinach leaves, chopped and packed 4 oz cream cheese, room temp 1/4 cup fresh dill, chopped 1 TBSP milk 4 cups minced ham 1/3 cup toasted pistachios, chopped 1 TBSP Dijon mustard 1/3 cup mayonnaise Slice the baguette lengthwise. Hollow out the bread leaving the shell about 1/2 inch thick. Rinse spinach and shake off excess moisture cook in just a bit of water until the leaves are wilted. Drain and squeeze dry and chopp in the food processor ( I just use frozen and ensure it is well drained). Combine cream cheese , dill , milk, and spinach until spreadable. Combine ham, nuts, mustard and enough mayo to make a moist filling. Spread cream cheese all over the inside of the shells. Spoon the ham mixture into the bottom shell, mounding slightly. Place top of loaf back over the filling. Wrap tightly in plastic wrap. Refrigerate for at least 2 hours and as long as 8. Serve cut in slices. let us know what you decide on for a menu!

Sounds like a great party! But I do not envy you working a 12 hour shift the day before! LOL This dip recipe was originally posted by CraftyRN, and I make it often. I like that it can be made a couple of days ahead and the veggies can be prepped ahead also! Caesar Dip with Parmesan and Anchovies Source: Cooks Illustrated Makes 1 1/2 cups 1 cup mayonnaise 1/2 cup sour cream 1/2 ounce grated Parmesan cheese , (1/2 cup) 1 tablespoon lemon juice from 1 lemon 1 tablespoon minced fresh parsley leaves 2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons) 2 anchovy fillets , minced to paste (about 1 teaspoon) 1/8 teaspoon ground black pepper Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.) This corn salad can be made the day before and it would go well with your main dishes. you can sub regular yellow corn if you prefer. White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1\-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown Good luck on a successful gathering! Linda

I've read every response with interest, because I host a big family dinner (usually 16-20), one Sunday each month. We eat at tables, but a buffet is served from the kitchen. If someone can't be there because of work, vacation, etc, that's OK, but they mostly keep the day open. I contact everyone a week beforehand, tell them what I'm fixing, and ask what they'd like to bring. I'm usually asked to make suggestions, but if the suggestion isn't always followed, no big deal--no one's going to starve. Each one wants to know what the others are bringing, so if someone drops the ball, everyone knows. I'm the eldest of 5, and have 3 grown children. Neither the house I grew up in, nor my own house, has ever been spotless--no one expects to eat off the floor, but the monthly dinner is a good incentive to hit the high spots. When everyone gets quiet for the blessing, I first lay down the law, and as someone mentioned above--my house - my rules. Any time someone brings a guest, I take the opportunity to refresh everyone's memory. I put out a bowl for scraps, another for silverplate, and at this point in history, no one stacks an unscraped plate with his/her silver still resting on it. I load the DW while volunteers take down tables and chairs, then we older folk continue the visit in the LR, while the youngsters play games or take a stroll. My younger daughter is the favorite aunt/cousin, and usually takes charge of the little kids. This is my gift to my mother--having most/all of her children, grandchildren, and now great-GC, together every month. It took a while to get this routine set--it's still a lot of work for me, but I enjoy it so much. My only advice would be to let everyone know exactly what you expect--BEFORE they eat, so anyone who doesn't want to help clean up can leave immediately, lol. IMO, if you don't want to lift a finger after dinner, you shouldn't have to. Be strong, bigbaby! :) (Oh, I just want to mention this story: When my late husband and I started talking about building an addition to host our 'designated' holiday dinners, one of my sisters said, "I'll give you a thousand dollars, for construction, if you host ALL of the holiday gatherings." I said OK, she wrote a check, and we're all happy with the arrangement.)