Holiday Cooking Tips: Keep a couple of lists

Wednesday, November 17, 2004 10:34 AM CST

Los Angeles Times-Washington Post News Service

Although Christmas is more than a month away, Santa Claus has the right idea. Make a list and check it twice.

Here are cookbook author Rick Rodgers' suggestions for having an organized Thanksgiving:

- Make a guest list. Invite your guests, by mail or phone, at least three weeks ahead. Plan on at least one last-minute call from a guest with nowhere else to go.

Holiday Cooking Tips: Keep a couple of lists

Wednesday, November 17, 2004 10:34 AM CST

Los Angeles Times-Washington Post News Service

Although Christmas is more than a month away, Santa Claus has the right idea. Make a list and check it twice.

Here are cookbook author Rick Rodgers' suggestions for having an organized Thanksgiving:

- Make a guest list. Invite your guests, by mail or phone, at least three weeks ahead. Plan on at least one last-minute call from a guest with nowhere else to go.

- Make a grocery list of nonperishables. These are items that can be purchased two or three weeks ahead. These include candles, coffee filters, guest towels, cocktail napkins, camera film, paper towels, aluminum foil, plastic wrap, etc. Also buy staples such as þour, sugar, salt, etc.

- Make a grocery list for the week before. With an idea of how many people are coming, purchase canned goods, vegetables, dairy items, spices. Order the turkey if necessary and call the bakery to reserve your pies and rolls if you're not making them yourself. Make a trip to the liquor store for wine and champagne.

- Make a last-minute grocery list. This will include the fresh turkey, cream, milk, fruit, vegetables and ice. Also include garnishes.

- Make a prep list. Look for ways you can get a jump-start on the meal. Make turkey stock, pie crusts.

- Make a utensil list. Figure out what pots, pans, spoons, measuring cups, etc., you'll need.

- Make a tableware list. Check to see that you have all the serving dishes and utensils. Decide what food will go in which serving dishes. Draw a map of the table and figure out what will go where.

- Make a list of the menu. Write down what you'll be serving, including the beverages, tape it to the refrigerator and check it repeatedly.

- Make a grocery list of nonperishables. These are items that can be purchased two or three weeks ahead. These include candles, coffee filters, guest towels, cocktail napkins, camera film, paper towels, aluminum foil, plastic wrap, etc. Also buy staples such as þour, sugar, salt, etc.

- Make a grocery list for the week before. With an idea of how many people are coming, purchase canned goods, vegetables, dairy items, spices. Order the turkey if necessary and call the bakery to reserve your pies and rolls if you're not making them yourself. Make a trip to the liquor store for wine and champagne.

- Make a last-minute grocery list. This will include the fresh turkey, cream, milk, fruit, vegetables and ice. Also include garnishes.

- Make a prep list. Look for ways you can get a jump-start on the meal. Make turkey stock, pie crusts.

- Make a utensil list. Figure out what pots, pans, spoons, measuring cups, etc., you'll need.

- Make a tableware list. Check to see that you have all the serving dishes and utensils. Decide what food will go in which serving dishes. Draw a map of the table and figure out what will go where.

- Make a list of the menu. Write down what you'll be serving, including the beverages, tape it to the refrigerator and check it repeatedly.