When your Thanksgiving guest list keeps growing,
it's time to share the cooking so
Dividing up the menu is a great way to serve many

A potluck may be a great way to share the load, and with just a little planning you can avoid 15 green bean casseroles at your dinner table. Ensure menu variety by assigning food categories to your guests. Don't be shy -- this eliminates the guesswork for them, too. Give non-cooks a chance to participate by including categories such as beverages, paper products, or decorating. The Host should make the turkey, stuffing, and gravy.

* Ask non-cooks to bring the flowers, wine, and candles or other items to decorate the table.
* Pick someone prompt to bring the relish platter and hors d'oeuvres. You don't want your appetizers arriving just in time for dessert.
* You'll want at least two of the guests to make different salads, two people to bring different potato dishes (one sweet potatoe, one regular potatoe), two people to bring different green vegetables (maybe broccoli salad and green bean casserole), and two people to bring pies.
* Make sure someone brings along the kids food. There's nothing worse than having kids reject all the food at the table. Make sure there's a dessert that appeals to the kids (cookies or cupcakes, for example), some sparkling apple juice for a special drink, and something basic they'll like, like mac and cheese or yams with marshmallows.
* If someone's unsure about how a recipe will travel, have them bring the components to your house and finish making it there with your help. Dinner can be incredibly improved by an interesting side dish.
* Guests who work full time can prepare a dish that they can make ahead of time and freeze.
* Relatives who want to help but need something easy can do some of the shopping for you.
* Plan a menu with some dishes that can be served at room temperature so you don't have too many dishes that need to be kept hot.
* Let your guests help with the cleanup. Cleaning up can be fun -- some of the best conversations happen in the kitchen.
* Ask guests to let you know ahead of time if they'll need refrigerator, oven, or range-top space. Unless your group is small or you have lots of counter and oven space, discourage all but the simplest last-minute preparations.
* Remind guests to label their serving dishes and utensils. Every regular potluck participant can tell about losing the lid to a favorite plastic bowl or discovering that the only casserole dish left on the table is not the one she brought.
* Be prepared with extra serving plates, bowls, and spoons for round 2 and in case someone forgets.

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