Grilled Marinated Gulf Shrimp Serve room temperature – pull out of refrigerator 20-30 minutes prior to serving.   Crab & Artichoke Dip and Spinach & Artichoke Dip Bake at 350°F for 20 minutes and browned on top.   Whole Brie with Cranberry Orange Relish Bake at 350°F for 15 minutes until soft and creamy.   Smoked Turkey – Whole or Breast Preheat oven to 270º. Place 3 cups of water in the pan and reheat for approximately 1 ½- 3 ½ hours depending on the size, or until hot. Be sure to baste every 20-40 minutes.   Grilled Rack of Lamb Place lamb on cookie sheet; reheat at 200°F for 25 - 30 minutes.   Beef Tenderloin and Pork Tenderloin Preheat oven to 350º. Place an eighth to a quarter cup of water in the pan, depending on the size of your tenderloin, and heat for 10 minutes.  Serving at room temperature is recommended.   Fresh Grilled Salmon Preheat oven to 225º. Reheat for 8 minutes. Serving at room temperature is recommended.   Smoked Ham Preheat oven to 270º. Place 2 cups of water in the pan and reheat for 1-2 hours or until hot.   Cornbread Stuffing with Sage Add 2 tablespoons of water per quart, cover with foil and reheat at 250º for 15 to 20 minutes per quart.   Southern Style Green Beans & Collards Reheat on top of the stove over a low flame.   Mashed Potatoes with Bacon and Chive Add 2 tablespoons of milk per quart; reheat at 250º for approximately 30 minutes or stovetop over a low flame.   Candied Yams Add 2 tablespoons of water per quart, cover with foil reheat in 300º oven for 10-15 minutes or until hot   Turkey Gravy Bring to a boil on the stove.  If too thick, just add some water.   Sauces – Cranberry Orange Relish, Horseradish Cream, Horseradish Mango Chutney, Horseradish Apple Cream, Whiskey Mustard Sauce, Fruited Horseradish Sauce, Spicy Peanut Sauce and Roasted Red Pepper Cream – Serve cold.   Pies, Brownies and Lemon Bars Eat on way home.  Destroy all evidence.