2017 PGS-CA Polish Luncheon
and Cultural Sharing Day
Pix and Recipes from 2017 Luncheon
Our Queen and King
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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.
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Our tables were overloaded with enticing desserts.
I used Dalmatia Plum Spread from Whole Foods and Guittard Bittersweet Baking Chocolate (70% cacao) from Sprouts. |
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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. |
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Enjoying great food and great conversation. |
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Some of the family treasures brought in for our cultural presentations. |
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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. |