
For the pot luck dinner, I brought in Hungarian Style Spinach (Magyaros Spenotfozelek):

1 lb fresh spinach or swiss chard, cooked, drained & chopped
2 tablespoons butter
1 clove of fresh garlic, finely chopped
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground pepper
3/4 cup of cream or milk
-- Melt butter in a small saucepan over low heat with the garlic. Saute for a minute, but do not let it burn.
-- Add the flour to the butter/garlic mixture to make a roux.
-- Add salt, pepper and heat until mixture bubbles, stirring constantly. Remove from heat.
-- Gradually add cream or milk; return to heat and stir until mixture is smooth & thickened.
-- Add spinach to sauce and serve. Serves 4
and I also brought in Hot Bacon Potato Salad & Sausage (Sultszalonnas Krumplisalata):

8 whole red potatoes, washed
1 small onion
1/4 lb bacon
3 tablespoons vinegar
2 tablespoons all purpose flour
2 teaspoons sugar
1 teaspoon salt
1 cup water
polish kielbasa sausage, cooked & sliced on bias
-- Cook potatoes in boiling water. Peel & cut in slices. Place in mixing bowl.
-- Dice & fry bacon until almost crisp. Add to mixing bowl.
-- Saute diced onion in bacon fat and add to mixing bowl.
-- In remaining bacon fat, add the flour and cook until smooth and bubbly. Add a touch of butter if there is not enough bacon fat.
-- When roux is formed, add vinegar, sugar, salt and water to make a medium sauce. Bring to a boil and cook until thickened.
-- Pour sauce over ingredients in mixing bowl, toss and mix to combine.
-- Add salt to taste if desired. Top with sliced cooked sausage. Serves 4.