I have one oven...and guest count of 18-20. Many whom come for Christmas dinner after visiting other relatives. I have a mixed bag of guests. Some are foodies...like good quality elegant dinner, rare beef, exotic veggies, wine. The rest...not adventurous, like well done meat and pop. Coming up with a stress free menu for refined guests...mixed with 'Rosanne Barr' types...has been a challenge. I usually have warmed spiral ham, au gratin, baked tortellini, spiced peach, green beans and Caesar salad, and baked tortellini. I have a lot of leftover beans ....maybe only 3 or 4 really like the spiced peaches....some love the ham...some seem to pick at it... trying to come up with another veggie, meat, sides that people might prefer.... Not sure what to do for another meat given my lack of oven space...or veggies....maybe an entire new buffet menu...please help!