Pre plan menus. It is a lot easier and effective to have all menus and snacks planned ahead.
Choose your finger snacks carefully. Choose foods that complement each other. Try setting a theme for the food in each room or on each table. Allow 4 to 6 hot hors d'oevres per person. Don't serve gooey, drippy sauces.
One of the best ways to get the group together is a potluck meal. Everyone provides one or two food items, and all the items are shared. Request each family to provide a specific category of food - meat dish, salad, dessert.
Potato Bars are always a treat. Bake potatoes in the fire. Ask several guests to bring one of the following: Butter, Salt and Pepper, Shredded Cheese, Tomatoes, Sour Cream, Cooked Ground Meat, Chili, Onions, other Chopped and Steamed Veggies, etc. Set it all up buffet style and let everyone add what they want.
