Check out this site at Food Network Canada. The show is entitled "Licence To Grill". All the food is cooked on the BBQ. What about pulled pork, beer can chicken, or chicken drumsticks? If you decide on a rotisserie pig, there's a recipe here too "Smoked Rotisserie Pig With Root Beer Bbq Sauce:. One example of a recipe is: Mexican Chicken On Sticks Yield: 15 15 skinless and boneless chicken thighs Marinade 1/4 cup of orange juice (60ml) 3 tbsp frozen margarita mix (45ml) 1 tbsp chilli powder (15ml) The juice of 2 lemons The juice of 2 limes 1 tbsp chopped fresh oregano (15ml) 2 tbsp chopped fresh cilantro (30ml) 1 tbsp honey (15ml) 1 tsp of cayenne (5ml) 1 tsp freshly ground pepper (5ml) 1 tsp of salt (5ml) 1/4 cup of olive oil (60ml) 30 6-inch wooden skewers soaked in water for 1 hour. Place the chicken into a sealable plastic bag. Pour the marinade overtop. Seal the bag tightly, add the chicken and toss until it is well coated with the marinade. Place in the refrigerator to marinate for 5 hours or overnight. Preheat the barbecue to 375°F/190°C or medium high heat. Remove the chicken from the plastic bag and discard the marinade. Thread each piece of chicken onto 2 of the soaked skewers, making a raft of chicken. Oil the grill lightly and place chicken directly over heat source. To prevent skewers from burning place a thin sheet of foil on the grill for the skewer ends to hang over. Grill for 3 minutes per side, or until cooked and golden brown char marks are achieved. Remove from grill, tent loosely with foil and let rest 4 minutes before serving. Marinade In a blender or food processor add all of the marinade ingredients with the exception of the olive oil. Blend until well combined (approximately 30 seconds). Continue to process and gradually add the oil in a steady stream. The marinade may be covered and refrigerated up to 24 hours in advance.

Thanks, Michael/Lyra! (grin) she's darned expensive and time consuming for an imaginary child, sheesh. Nope, L, no plastic containers of potato salad in the refrigerated section. I suppose I should be grateful, I did find a plastic container of that ground up bologna and pickle with mayonnaise "sandwich spread" once. The grocery store originally had a small bakery and deli, with rotisserie chickens, but apparently those items spoiled before they could be sold and became a big loss, so now I can get a cold pre-cooked chicken on the weekends, donuts only from Sara Lee and sliced lulnch meats and cheeses. They have a small "hot" section" at lunch time, usually chicken strips, corn dogs and pizza rolls. I can get canned Bush's baked beans, though, and ice cream. Two brands, either Country Fresh or Hudsonville. tricia, I never said I was a manager. I'm a Mom and a farmer and at work I'm "Angela, The Pitbull". My employees know their jobs well, so I don't delegate very much, they just do their jobs and I make sure they get paid. I spend most of my time doing legal research, drafting briefs and motions and trying to make sure the criminals get locked up, while simultaneously trying to wipe the images of their abused wives/battered children out of my brain, along with the memory of the autopsy photos and the drunk driving victims. I'm not good at delegating, I'm good at doing whatever needs to be done to help those who need it. That, and I'm good at cooking, so i do what I'm best at. At least I enjoy the cooking! Annie

OK, I'll weigh in here, I've had Christmas Eve dinner for 40 for about 25 years in a row now, LOL. I agree with Chase, you'll need more lasagna. And, unless your family is much different than mine, you won't need two green salads, I always have salad left over no matter what kind I make, plus it's messy to try to eat leafy greens while standing. I'd go with the caesar, a fruit salad, cut out the pasta salad and have more lasagna. It's easier to make a lot of one thing, instead of a bunch of smaller things. The cookies can be made ahead and frozen, so can most cakes, just don't frost them. Breads can also be made and frozen, I've even frozen bread dough for up to 3 months and then thawed it and baked it, ditto cookie dough. The kids will go for the mac and cheese, the lasagna and those "pigs in a blanket" or chicken fingers type of dish. You could do an assortment of chicken wings or strips if you want to add chicken. The best advice I can give you is to make everything ahead that you can, even lasagna can be made ahead and frozen. Good luck, relax and have fun. And make sure everyone knows about that peanut allergy if they are providing food and that includes the catered portion. Annie

Westsider--Yes, I found a Pratt and Larson tile. I was supposed to get a couple of samples in the correct size and color last week, but they messed up my order again. I'll post pics when it gets here, unless they have another "miscommunication" at the showroom. The party was a success!! I'm not sure what happened with the people who made comments over the last months about arugula being a nasty weed and that capers were sickening, but everyone ate, and ate, and ate, and enjoyed the food! The woman who couldn't believe she ate capers stopped in her tracks when I told her that she also ate anchovies in that tapenade so loved so much. I received lots of praise during and after the party. Thank you all for your help. Most importantly, everyone, including me, had a great time. The group was smaller than expected as none of the husbands came, and a couple of families had the flu strike them at school that day. I think it all worked out for the best as we women just gathered in the kitchen to laugh, listen to Christmas music, talk, and eat apps while I finished plating and garnishing the main course. It was just how I hoped it would be. I ended up spending more time the night before on my son's project and having another commitment at my son's school that day, so I had to adjust the menu a bit to accommodate less cooking time. For apps I did a sour cream, herb, and cucumber dip with fresh veggies and blanched haricot verts and asparagus as suggested. I also did tapenade with crostini and Kathy Casey's sexy baked olives and feta. For the main course I did the cold beef fillet with sherry wine vinaigrette served on arugula with shaved red onions, haricot verts with walnuts and lemon vinaigrette, scalloped blue cheese potatoes, and the citrus salad with mint sugar. For dessert, I made the eggnog tiramisu trifle, cream cheese swirl brownies, and leftover lemon ginger cookies. We drank lots of prosecco, wine, and the hot buttered rum I made for the first time. The kids drank the spiced apple cider. I also had a beverage dispenser filled with water, lemons, and cucumber a friend termed "spa water." Sounds so snobby to me. ;) For compumom, here are the three recipes for which you asked. Eggnog Tiramisu Trifle http://www.epicurious.com/recipes/food/views/Tiramisu-Eggnog-Trifle-108981 Tapenade In a food processor, pulse 1 garlic clove and 1 t fresh thyme leaves until minced. Add 1 1/4 c pitted kalamatas, 4 drained anchovy fillets, 2 T capers, 2 t lemon juice, and about 4-5 T EVOO and process until coarsely pureed. It's best fresh, but can keep a couple of days in the fridge. Cold Fillet of Beef with Sherry Wine Vinaigrette