We enjoyed a great feeding frenzy over the holidays with many traditional recipes:
Christmas Eve: Swedish Meatballs in sour cream gravy, made by the Norwegian chef Shane
Christmas Dinner with Prime Rib, potatoes au gratin, green salad, Spinach Casserole (I sometimes add chopped water chestnuts, sliced mushrooms or sliced cauliflower and improvise with the cheese - swiss and feta are pretty good alternatives)
Day after Christmas: infamous Tammy Tragis Mango Chutney Cheeseball
(who would think that there's be a run on Mango Chutney in Carbondale and Glenwood Springs - we had to substitute with a hawaiian BBQ sauce with some added Tabasco)
Along with pre-and post-dinners of chinese (hot and sour soup, BBQ Pork with hot mustard, Crab Rangoon with sweet and sour sauce, egg rolls, mu chu veggies with mandarin aka flour tortilla pancakes.