2017 PGS-CA Polish Luncheon
and Cultural Sharing Day

Pix and Recipes from 2017 Luncheon

Our Queen and King
	Lucky attendees Annette Gathright and Gregg Legutki became the Queen and King by finding the golden coin in each of the Polish Three King cakes (picture below) brought by Gloria and Stephen Andruszkewicz.
Not only did our Royalty for the day get to keep their golden coins, they also bedecked their heads with royal crowns! Click here to get the online recipe for the Three Kings Cake.
Twin cakes on the left are Gloria & Stephen’s King / Queen Cakes with the hidden gold coins!	← Lauri Houlihan’s desserts (both in aluminum trays in the next to last rows, the left is the Polish Apple Cake (recipe), the rt is the Papal Cream Cake (cake recipe; pastry cream recipe). More Apple Cake in the tray in the picture to the right (top left). →	Our tables were overloaded with enticing desserts. Upper Right is Joyce Sharifi’s Piernik - a Polish Christmas Cake (recipe). Joyce added: I used Dalmatia Plum Spread from Whole Foods and Guittard Bittersweet Baking Chocolate (70% cacao) from Sprouts.

Tables laden with delicious food. Salads, stuffed cabbage (gołąbki), pierogi, stews, and soups. It was all there, and all of it was very yummy! Arlene Cooper shared her Polish Potato Salad Recipe.
	Finally, it was time to dig in to the tables loaded with food!
	Enjoying great food and great conversation.

	Some of the family treasures brought in for our cultural presentations.
Polish Potato Salad (Salatka Jarzynowa) from Arlene Cooper 4 big red skin potatoes, steamed & diced ¼” 6 hard boiled eggs, diced 6 dill pickle spears (tart) diced 4 tbsp Dijon mustard 4 carrots, steamed & diced ¼” 1 yellow onion, chopped 1 ½ cup mayonnaise Salt & pepper to taste Steam potatoes in their skins till they’re medium soft. Peel carrots and steam. Hard boil eggs. Cool all completely. Dice pickles and onion. Mix mayonnaise and Dijon mustard and add to pickles and onions. Add chopped eggs. Dice potatoes and carrots. Fold into pickle mix. Add mayo mix and salt and pepper to taste. Refrigerate 4 to 5 hours. Decorate with parsley. For more sour taste, add more pickles and mustard.