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UKRAINIAN DINNER “Pysanky” on TV SERVED AT THE INTERNATIONAL INSTITUTE IN PHILADELPHIA, PA., WEDNESDAY, APRIL 30, 1952 (Recipes from Ukrainian Cook Book) Sorrel Soup Rolled Stuffed Veall (Serves 6) (4 servings) (sour soup) 6 cups w ater Уг lb. soup bone 1 J.b. (2 cups) assorted :*:a.w vege tab les, chopped (carrots, caibbage, celery, onion, etc.) 1 coup so rrel, chopped fine % cup sour cream 1 T. fiour S a it and p ep p er to taste 1 T. d ill (fresh or d ried ) chopped fine 1 T. parsley, chopped fine 3 h a rd boiled eggs Simmer soup bone and assort ed chopped vegetables for 1 hr. Add sorrel and boil for 10 mill. Remove bone, saving small piec es of lean meat and returning them to soup stock. Blend sour cream and flour and add to stock. Bring to a bo.il again. Add salt and pepper to taste, dill and pars ley. Place У 2 hard boiled egg, yolk side up, in bottom of soup plate, and serve soup hot or cold. * 1 T. o.f dill pickle, chopped very fine, may be substituted for fresh or dried dill. If you serve soup cold, be sure to dhiil'l the cups or plates well. ІУ 2 lb. v eal steak 1 clove g arlic (or m ore, if you re a l ly lik e garlic!) /2 isp. salt У 2 ?b. g ro un d boiled ham 4 slices w h ite b read p u lled ap art, soaked in w ater, and th en squeez ed d ry У4 isp. pepper (no salt as the ham is salty enough) 1 egg 1 onion chopped 1 T. fa t 2 T. fa t 1 chopped onion 1 cup w ate r Place meait 011 bread board and pound wield until fcbin enough to roll. Crush garlic into salt and pat evenly over the flattened veal steak. For the fitting: Brown onion in fat and add to the bread squeezed dry, the whole eigg and pepper. Mix and knead well into ground ham. Spread this mixture over meat. Roll up tightly and tie in several places. Roll Avell in flour and place in a very hot pan in which the second amount of fat has been malted and the onion brown ed. Roas-t at 400° until meat is well browned. Add the cup of Ukrainian Easter Eggs were the topic O'f the Tri-State Far-m Serviae program on Saturday,, April 12th, at 12:30 p.m. on Sta tion WPTZ, Channel 3. Adelaide Petruncio of Junior League Br. 52 of Philadelphia discussed and illustrated the eggs which were provided through the courtesy of the Bazaar Coopera tive Ass'ii, and dolls w>hich were from the UNVVL. Though the time was too short to do justice to such an extensive and fascin ating topic, Mrs. Petruncio com mented briefly on the history, process and symbolism of “pys anky.” ________________________ Cover and roast 1 hour basting two 01* three tini.es. Serve 011 hot platter covered with the juices from the roast ing pan. Beets with Apples (Serves 4-6) 1 3b. beets 1 T. fa t or b u tte r 1 T. flo u r У 2 cup sour cream Уг lb. p eeled an d sh red d ed apples * (ab o u t 3 m edium apples) 1 tsp. su gar S a lt and p ep p er to taste Wash and boil whole beets un til itender (about 45 mi mites). Skin and grate beets. Mel't fait and blend in flour, stirring constantly, until slightly browned. Add the sour cream and stir until smooth. Bring to a boil. Add beets. Add shredded apples and sugar. Season to tasite. Serve hot. * If apples aren’t tart enough, add a little lemon juiioe. Lemon Almond Pastries (Delicious with afternoon Tea) •1 cups flour У 2 )b. b u tte r (1 cup) 2 /3 cup p ow dered sug ar 4 T. g ro u n d b lan ched alm onds 4 T. iem on juice 2 egg yolks Sift dry ingredients. Cut in the butter. Add lemon juice, gr. al monds and slightly beaiten egg yolks. Stir well. Knead dough slightly. Turn out on a floured board; roll into a sheet one-haltf inch thick; cut out rounds with a cookie cutter and bake in a mo derate oven (300°) until golden brown. water and reduce heat to 300' Beautifully Bound Easy To Use 76 UKRAINIAN TRADITIONAL RECIPES For Today's Living Every Proud Housewife Should Own a Copy Order N O W for yourself and G IF T copies for your fiiends PRICE $1.50 PER COPY International Institute 645 NORTH 15th STREET PHILADELPHIA 30, PA. Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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