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Branch 66 in New Haven, Conn., introduced cooking class es in its schedule. The classes were conducted by experienced members, who shared their re cipes. Branch members m et twice a week to attend classes. F irst the instructors dictated recipes and later dem onstrated how to prepare the ingredients, to mix and to cook or bake them. Many questions were gradually answered. In gay mood the eve ning passed. A t its end members tasted the delicious food they had prepared. A fter the first classes, Eng lish-speaking members decided to translate the recipes and mi m eograph them . A small booklet was compiled. The story of the cooking classes was described in a preface th at ended w ith — “We hope the classes were fun and beneficial to all who p arti cipated, for we enjoyed bringing them to you.” We, too enjoy this activity of UNWLA Branch 66, and share the recipes w ith the readers of OUR LIFE. Ham Salad 3 medium potatoes, cooked 1 egg, hard boiled У 4 lb. ham (smoked or boiled) 1 tbs. (Miracle Whip) mayonnaise 1 small sour pickle Cool the cooked ingredients and chop into small pieces. Cut the ham into small pieces, dice the raw onion and the pickle and add to the other prepared inredients. Toss the salad w ith the mayonnaise and salt to taste. May be served as an entree, side dish or with dinner. Mixed Vegetable Salad 2 pkgs. frozen mixed vegetables 4 eggs, hard boiled 2 medium onions, raw У 4 tsp. salt 2 tsp. sugar 6 tbs. vinegar or juice of 1 lemon 3 tbs. (Kraft) mayonnaise 2 tbs. sour cream Cook the frozen vegetable ac cording to directions on the packages. Save the w ater in which the vegetables have been cooked. Meanwhile — chop into small pieces the hard boiled egg- whites. Remove the yolks into a separate bowl and combine with the salt, vinegar and mayon naise. Slice the raw onions into fine slices and cook in the saved vegetable w ater with a pinch of salt for 15 minutes. Drain and add to the cooked vegetables. Combine the prepared egg yolk m ixture to the vegetables and toss lightly but well. May be served warm or cold. Contributed by Mrs. M. Danylovych. Butter-Cream Cheese Cookies 8 ounces sweet butter 8 ounces cream cheese 8 ounces sifted flour, weighed egg white granulated sugar ground nuts (if desired) Combine butter, cream cheese and flour in bowl and blend well. Place m ixture in refrigerator or freezer till firm . (May be kept for few days, if desired until ready to use). Remove m ixture and divide in two portions. Roll out on floured board to 14 inch thickness. Cut out circles or fav orite shape with cookie cutter, dip each cookie in egg white, then the granulated sugar, one side only. Sprinkle w ith nuts if desired. Bake on ungreased cookie sheets in preheated oven set at 400 degrees F., for about 10 m iutes or until lightly browned. Yield — approxim ately 3 doz. cookies. Contributed by Mrs. I. Hrynevych. Angel Torte T o rte L ay ers 12 egg whites 1 lb. sugar 1 lb. ground nuts juice and grated skin of 1 lemon F illin g Vz lb. sw eet b u tte r Уг lb. su g ar 4 egg yolks 10 lad y fin g ers (cru sh ed ) p in eap p le flav o rin g 1 tbs. in sta n t coffee Torte Beat with electric beater the egg whites, adding the sugar un til stiff, then fold in the ground nuts and the juice and grated rind of the lemon. Pour into three greased springform pans, sprinkled with bread crumbs and bake in a preheated oven set at 350 degrees F., for V 2 hour. Filling Cream together the butter w ith sugar well, add the egg yolks and beat well. Beat in the crushed ladyfingers, mix ;well and then divide into twox por tions. To one add the pineapple flavoring and to the second the instant coffee. Fill the cooled torte layers and ice as desired. Contributed by Mrs. M. Kochak. Chopped N ut Torte (10 Egg W hites) T o rte L ayers 10 egg w hites 1 lb. co n fectio n er’s sugar 12 ounces g ro u n d or chopped nu ts 2 tbs. honey F illin g 4 ounces sw eet b u tte r 4 ounces co n fectio n er’s su g ar 4 ounces toasted, gro u n d alm onds Torte In electric mixer, beat until stiff the egg whites, add the con fectioner’s sugar and beat until fluffy. Mix together the nuts and the honey and add to the egg white m ixture, beating well. Pour into two springform pans, greased and sprinkled with bread crumbs and bake in pre heated oven set at 350° F., for one hour. Remove and cool. Filling Cream together the butter and sugar and add the almonds. Fill the cooled torte layers and ice as desired. Contributed by Mrs. O. Tomorug^ Cooking Classes
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