The holidays are my favorite time to entertain. I frequently have a dozen people over for Thanksgiving, Chanuka, Christmas & New Year's Day. Here is the way I do it without stress, and with joy and love. I always make sure there are leftovers because I'm usually not in the mood to cook after preparing a huge feast. It is also nice to send food home with my non-cooking family & friends.

Starters:
Gravlox, Olives & Pickles
Cheese & Crackers
Vegetables & Dip
Deviled Eggs

Main Course:
Turkey Crouton
Cranberry Relish
Bowties w/Salmon & Peas
Potato Salad
Spinach Pie
Banana Walnut Bread
Cranberry Raisin Bread

Dessert:
Sugar Cookies
Chinese Candy
Assorted Chocolates

Leftovers:
Turkey Soup
Curry Turkey Salad

Beverages:
Filtered Water
Cranberry Juice
Tonic
Champagne
Vodka
Red/White Wine
Beer

COOKING SCHEDULE:

IV Days before:
Cranberry Relish
Sugar Cookie Dough

III Days before:
Sugar Cookies
Bananna Bread
Cranberry Raisin Bread

II Days before:
Gravlox
Crouton Oil

I Day before:
Potato Salad
Cook Turkey Breast
Broil Salmon Steak
Vegetable Dip

Day of Feast:
Deviled Eggs
Spinach Pie
Bowtie & Salmon Pasta

Day after Feast:
Turkey Salad
Turkey Soup

HELPFUL HINTS:

• Since this is a buffet, the food was prepared so that knives were not needed.
• They make such lovely paper plates these days that each party you throw can have a different look. Preparing a dinner like this is huge and sometimes you have to cut the work down and not clean plates. Still, the green way is washable plates!
• Pick your quests carefully. A nice blend of people who mix well can make the evening. The wrong blend can ruin it for all.
• Be sure to schedule eveything in advance.