Dear Heloise: I have a question about cooking foods at different times and temperatures when you only have one oven. This is always a dilemma when cooking a large meal, especially during the holidays.

For my last holiday meal, I had a ham that had to be cooked for so many hours at a certain temp. I had two casseroles that both had to be cooked at a different temperature and for a different amount of time. Then came the dessert; it also had to be cooked at another temperature and time.

What is the best way to do this and still keep the food hot and tasty? I really don’t like to cook ahead and microwave food, but this seems to be the only option. I have a warming tray, but it’s not big enough for this many dishes. I also don’t know how long food should be kept on one. — I Want Good Holiday Food, in North Carolina

I Want Good Holiday Food, like thousands of other people, I know this dilemma all too well. This is what I have done in the past:

I cooked the main dish first and placed it in the microwave to keep it warm. Then I cooked the second item that had the shortest cooking time, and when it was done, I covered it in foil and placed it on top of the stove (which was warm).

Then I went on to the third item. When it was done, I placed the main dish in the oven to keep it warm. The second dish was still warm at this point, but I put it in the microwave for 2-3 minutes to heat up while the rolls were rising in the oven, next to the main dish. (I think I might have to get a toaster oven after the holidays, and you might consider buying one as well.)

Next year, you could serve a cold dish such as a chilled fruit salad or a frozen dessert such as ice cream, which you can dress up with toppings.

In addition, next year, I think I should ask Santa for four new ovens, a pair of roller skates, and a postholiday vacation to the Bahamas!

By the way, anyone who says that people can’t work magic has never seen someone cook a huge dinner and work out a seating arrangement for a large group. — Heloise