1st Annual PGS-CA Polish Potluck Luncheon and Cultural Treasure Day

1st Annual PGS-CA Polish Potluck Luncheon
Cultural Treasure Day

24 September 2016


We welcomed everyone with our new addition to our meetings!
We now have a “traveling” name badge box that holds, what else, our name badges.
They are all kept neatly in a box in alphabetical order,
ready for the beginning of each meeting!

Members and their families were greeted by the smells of delicious home made Polish delicacies, including a chicken noodle stew, gołąbki, and Polish sausage (smoked kielbasa) with sauerkraut.

Polish sausage (smoked kielbasa) and sauerkraut. What would a Polish luncheon be without home made Gołąbki… … and 3 types of (not so homemade) pierogi?
Annette Gathright brought
a delicious chicken
and noodle stew.

There was a delightful array of side dishes that included a variety of flavors
from various regions of Poland.

Linda Markmiller brought a tray of delicious
Sałatka z porem i jajkiem
(Leek & eggs mayo salad)
(and sent the recipe below)

A full plate of delicious food was found in front of every attendee!

Desserts, of course, rounded out our Polish meal, with a delicious selection of pastries and a superb poppy seed cake.

(Some of our Polish Luncheon recipes are listed below.)

Along with our 1st Annual Polish Luncheon, we had a “Polish Cultural Treasures” presented by some of our members. Below are some pictures of things we had presentations on, or offered to attendees.

After our luncheon, we had a very interesting presentation by Joyce Sharifi on information about Polish Pottery, a very valuable collector’s item! There will be more about this presentation in the Dec/Jan eNewsletter.   Annette Gathright shared with us her collection of dolls in traditional Polish regional garb as part of her collection of treasures collected on trips to Poland. Annette also brought and shared her collection of photos of her ancestral villages that she has visited over the years.

Joyce Sharifi also provided us with a very nice presentation on Polish Cultural Sites in Southern California. Joyce was very kind to share the information on her presentation! Joyce provided us with the text of the presentation, as well as the accompanying slide presentation, AND a resource list if you want to learn more about the people and places.

    There was a nice selection of door prizes, which included a
  • Coffee mug from the Poland Pottery,
  • Picture frame, and
  • Red Memory Book.
We also had a sharing of Polish maps on the back table, so if anyone was looking for something from the homeland to tack up on their wall(s), they were available!

Recipes from the kitchens of our members.

Polish Style Beet Salad
Steve & Gloria

  • 8 Medium Size Beets – cooked & shredded
  • 1 Medium White Onion
  • 2 Teaspoons Sea Salt
  • 3 Tablespoons Balsamic Vinegar
  • 1 Teaspoon Olive Oil
Mix all ingredients together and present in a serving dish.

Polish Style Carrot-Apple-Raisin Salad
Steve & Gloria

  • 4 Large Carrots – peeled & grated
  • 2 Small Apples – peeled & grated
  • Handful of Raisins
  • 1 Tablespoon Fresh Lemon Juice
  • ½ Teaspoon Sugar
  • 1 Teaspoon Caraway Seeds
Mix all ingredients and present in a serving dish.

Serves about 6
Joyce S.

This is a summer soup meant to be served cold.
  • 1 quart whole milk kefir (may be purchased at Whole Foods, Sprouts etc)
  • 8-10 small pickling cucumbers finely diced
  • 5 hard boiled eggs finely diced
  • 1-2 TBSP beet juice (to give the soup a pink color)
  • 1-2 TBSP Vegeta Brand seasoning (can be purchased at international markets)
  • 3 TBSP very finely chopped fresh dill
  • Pepper
Mix all ingredients together. Adjust seasonings and ingredients to your taste.
Chill. Serve cold. Tastes better the 2nd day.

Linda M.

From http://happiness-is-homemade.com/

  • 2 leeks, thinly sliced
  • 6 hard boiled eggs, chopped
  • 90 g garden peas, drained
  • 90 g sweetcorn, drained
  • 8 slices of honey cooked chicken (or any other), chopped
  • salt & pepper, to taste
  • 3 tbsp low-fat mayo
  • 1 tbsp sour cream
  • 1 tsp curry powder
  • splash of freshly squeezed lemon juice
In a large bowl tuck in following ingredients: leeks, eggs, sweetcorn, chopped
chicken and garden peas. Mix it all until combined then season with salt & pepper
and a splash of lemon juice. In a separate little bowl mix together low fat mayo,
sour cream and curry powder, then stir in ready mayo sauce to prepared
vegetables, mix it until all vegetables are coated with mayo sauce. Refrigerate
for 20 minutes then serve!

And, as my friends from the South of Poland would say,
“Thank ya’ll for a great day!
See ya’ll next year for our
2nd Annual PGS-CA Polish Cultural Treasure Day and Potluck!”