Our Favorite Holiday Recipes

Well, it's that time of year again! A time for family, friends and of course... FOOD!!! While everyone has their favorite holiday dishes, we thought it might be fun to share a few of ours. More importantly, we wanted to express our gratitude for your continued loyalty and trust. We love working with each of you and wish everyone a safe and happy Thanksgiving!

ANGELA: Lumpia - Filipino Dish

My husband's family is Filipino and each year we make traditional Filipino dishes, but my favorite is Lumpia! I have great memories of everyone gathered around the table rolling these up! Even the kids as young as 8 years old would help! There are different kinds of Lumpia but the way I was taught by my mother-in-law is as follows:

  • 1 lb lean ground beef or turkey
  • 2 cloves of garlic minced
  • 1/2 cup onion chopped
  • 1 large russet potato chopped into small cubes
  • 1 cup of peas
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1 pkg won ton wrappers
  • 1 egg (to beat & seal wrappers)
  • 2 cups of vegetable oil for frying


Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook meat, stirring frequently, until no pink is showing. Remove meat from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked meat and potatoes until potatoes are clear or cooked through, then add peas. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Moisten the other sides of the wrapper with the beaten egg wash to seal the edges. Place one heaping tablespoon of the filling in each wrapper, leaving a space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you can. Place on a wax covered cookie sheet about a 1/2 inch apart to prepare for frying.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 Lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Hope you like them!!!!  Mabuhay!

LILIA:  Well, for me, not growing up in this country, I really don't have special a connection with Thanksgiving.   Some years, we have tried the traditional menu, some years we have gone back to our roots, and some others it's been a combination.

A couple of years ago, I went Asian with a salad I brought to my sister-in-law's house and people loved it.   I mean people really liked it, so I hope you do too.

  • 2 bunches chopped bok choy
  • 1 bunch chopped Chinese broccoli
  • 3-5 chopped green onions (depending on taste)
  • 1 bunch chopped parsley

For the dressing:

  • Ginger
  • Garlic
  • Sea salt
  • Lemon
  • Flax seed oil

MERCEDES:   Wicked Crazy Celtic Mashed Potatoes. Good for all Holiday!

My ingredient amounts are based on feeding my family at Thanksgiving AND have lots of leftovers to take home.

  • 12 HUGE potatoes
  • 4 packages of cream cheese
  • 4 sticks of butter
  • 1/2 pound on grated Irish White Cheddar Cheese
  • 1 pound of bacon
  • one bunch of green onions
  • 1 pint of whole cream


Peel potatoes and boil until soft. Place cream cheese and butter in a large mixing bowl and let sit until room temperature (before the potatoes are cooked). Place cooked potatoes on top of cream cheese and butter in bowl. Whip thoroughly and add cream, but only to the consistency you prefer. You don't want to make soup! Fry bacon and chop finely (this will be crumbled on top). Fry green onions with minced garlic and place on top of cheese. Bake at 450 degrees for 20 minutes.


DANNYLLE: I’ve been a vegetarian for over 3 years but while I don’t partake in the bird, there are plenty of yummy meat-free dishes to share on Thanksgiving! Of course, my favorite thing to make is dessert and this tart cherry pie recipe is AMAZING!!!


  • 2 1/2 cups unbleached all purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 5 tablespoons (or more) ice water


  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
  • 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon (about) milk
  • Vanilla ice cream


CRUST: Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

FILLING: Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

PAM: Last Thanksgiving, my niece Delaney and I took the small pumpkins I had since Halloween and made flower arrangements for our table.  I went to Trader Joe's and got some small orange and deep red flowers and used some autumn colored ribbon and string to make the bows (of course my sisters are professional bow makers), drilled the holes with a drill, filled them with water, stuck the little flowers in and Voila! cute Thanksgiving table decorations.  It was pretty simple and fun!

BILL: Our fearless leader, Bill Truax, doesn't really have a favorite recipe/dish, but he does love to run marathons & encourages everyone to run a Turkey Trot before eating all this delicious food!


Gregory RogersComment