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

My goals with this layout were to 1) Make the range hood a focal point from the living room, centering the hood on the pillars 2) Order the fixtures for Ice-water-Stone-Fire 3) Tuck the fridge out of the way of sight lines as much as possible 3) open up traffic flow to the french doors outside as to not crowd the living room arrangement. I think you'll need gaps in your island cabinetry to run electrical outlets. Microwave drawer in the island. Aisle at range is 42", but aisle at fridge/microwave/dishwasher/sink is 48" because there will be a lot more traffic on that side. It's a bit of a hike from the fridge to the range (less than 9 feet from center-front to center-front is recommended) but for the sake of centering on those posts, I put it beyond the 9 feet in this drawing. A 36" range with a 42" hood might look really nice on that back wall. IMO, when your fixtures are ordered Ice-water-stone-fire or fridge-sink-range, a prep sink is less necessary. If this were my kitchen I would not have a sink in the island. Any cooking I'd do that needed a water source would be done on the perimeter between sink and range. The way I work, the stuff I'd do on the island wouldn't need an immediate water source, but would definitely need a trash pullout to easily wipe the counter into.