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E N G L IS H A R T IC L E S I N 1971 P iq u a n t B e e t s BO O K R E V IE W N o . p. G o ld e lm a n , S o lo m o n I.: J e w ish N a tio n a l A u to n o m y in U k r a in e 1917— 20 .............. 6 28 M . I. M a n d ry k a : H is to r y o f U k r a in ia n L ite r a tu r e in C an ad a ...................................... 3 28 EDITORIALS L. B u r a c h y n sk a : A W ord fr o m th e P r e s id e n t ......................... 7 17 A lOOith B i r t h d a y ...................... 3 26 M ZO: U k r a in e a n d U N E S C O 2 26 O n th e T h r e sh o ld o f 1971 . . . 1 28 R e m e m b e r in th is S e a s o n . . 9 21 A . R iz n y k : A W ord fr o m th e V ic e - P r e s id e n t ....................... 8 25 S p a r k s in th e D a r k n e s s ......... 4 26 U n d e r sta n d in g th e P r o b le m . 6 26 U N W L A C o n v e n tio n .............. 5 26 FE A T U R E S A lp h a X i D e lt a F r a te r n ity . . 3 27 A G r ea t L o ss ( A lla H o r s k a ) 8 26 I. O le k siu k : M y S o n W ill S p e a k U k r a in ia n F ir s t . . . 8 26 S t. O lg a ’s I n s tit u te in B r a z il 5 28 M ZO: P r e - s c h o o l E d u c a tio n 1 26 M ZO: P io n e e r D ie s ................ 2 27 I.R .: A V ic io u s C y c le ........... 7 18 M. S la b y , A n E x c itin g M u si c a l E x p e r ie n c e ...................... 7 23 A . V o lk e r R e c e iv e s A w a r d . . 1 27 POETRY B . K r a w c iw : x x x .................... 6 26 V . R ich : B a n d u r ist .................. 7 17 O. T e lih a : x x x x x ...................... 8 25 L U k r a in k a : S e ttin a ............. 1 26 L. U k r a in k a : S in g , O M y S o n g ........................................... 2 26 I/. U k r a in k a : M y B u r n in g H e a r t ........................................ 3 26 L. U k r a in k a : F a h ...................... 4 26 L . U k ra in k a : C on tra S p e m S p e r o ........................................ 5 26 RECIPES A p p le S p o n g e C a k e R o ll C h e e se C ak e ............................. 3 28 C h ic k e n L i v e r s ........................... 2 27 C h r u sty ........................................ 1 28 C o ffe e C ak e ............................... 6 28 D a te C a k e .................................... 4 28 E a ste r P a sk a ............................. 2 28 E g g p la n t R e lis h ......................... 8 27 H e r r in g an d M u sh ro o m s . . . 9 23 L e m o n C o o k ie s ......................... 5 28 P iq u a n t B e e t s ............................. 9 23 Roasit B e e f in M u sh ro o m S a u c e ........................................ 3 28 N o . p. U N W L A A C T IV IT Y C o n v e n tio n C o m m itte e N e w s - 27 M .D .: U N W L A In te r n a tio n a l E v e n t ........................................ 5 27 M. D u sh n y c k : P u b lic R e la tio n s fo r U N W L A .............. 4 27 H e a d q u a r te r s N e w s ................ 9 23 In D e fe n s e o f U k r a in ia n F o lk A rt ............................... 3 26 J u n io r B r a n c h e s C o n fe r e n c e 6 28 O ur C o n v e n tio n ......... ............. 2 26 O ur D e le g a te s a t th e G F W C C o n v e n tio n ............................. 6 28 B ra n c h 14 .................................... 3 27 B r a n c h 32 .................................... 1 28 B r a n c h 72 ...................................... 8 27 B r a n c h 85 . . . N o. 2, p . 28, U K R A IN I A N D IS H E S H e rr in g and M u sh ro o m s in C ream S a u ce In som e reg io n s o f U k rain e th is d ish is included in th e m enu o f th e tradition al C h ristm as E v e supper, b u t th e cream is om itted and b u tter is replaced w ith oil. 1 sa lt h e r r in g 1 ta b le sp o o n g r a te d o n io n 2 ta b le s p o o n s b u tte r or c o o k in g o il 2 cu p s s lic e d m u sh ro o m s 2 ta b le sp o o n s flo u r 1 ta b le sp o o n b u tte r or c o o k in g o il 1 cup w a te r or v e g e ta b le sto c k 3 ta b le sp o o n s so u r cr e a m W ash th e h errin g and soak in cold w a ter fo r 24 hours, ch an g in g th e w a ter several tim e s. D ry th e fis h w ith paper tow els, sk in it and rem ove th e bones. Soak th e cleaned fille ts in m ilk fo r 1 to 2 hours. D rain, p at d ry and cu t th e f ille ts in to 1 inch pices. Cook th e onion in b u tter u n til tender. A dd th e m u shroom s and cook, stir r in g freq u en tly , for about 5 m in u tes. In an oth er pan brown flou r lig h tly in b u tter or oil. A dd th e w a ter or v eg e ta b le stock grad u ally, s tir r in g con- con stan tly, u n til th e sau ce boils, s tir in th e cream , m u sh room s and h erring. Sim m er fo r 10 m in u tes to blend th e fla v o rs. Serve w ith sau erk rau t v a re n y k y or b uckw heat k a sh a holu btsi. (M rs. A . Skorobohach, S ask atoon ) 2 c u p s d ic e d co o k e d b e e ts 1 ta b le sp o o n flo u r 1 ta b le sp o o n or m o r e su g a r Vs te a s p o o n sa lt p ep p er JA cu p w a te r V cu p m ild v in e g a r or le m o n ju ic e 2 ta b le sp o o n s b u tte r Cut o f f th e ste m s 1 inch above th e b eets, b ut lea v e th e roots in ta c t. W ash th e b eets th orou gly. Cook in b oilin g w ater, covered w ith a t i g h t - f it t in g liid, u n til tender. T he b e e ts are done w h en th e y can be e a sily pierced w ith a fork. D rain th e b eets, cover w ith cold w ater, and slip o f f th e skins. M ix th e flour, su gar, s a lt and pepper w ith th e w a te r and v in e g ar or lem on ju ice to a sm ooth p a ste. Cook th is sauce, s tir r in g co n sta n tly , u ntil i t is th ick . A dd th e b eets and b u tter. Cover and sim m er fo r a fe w m in u tes to blend th e flavors. F ro m t h e book “ T ra d itio n a l U k r a in ia n C ook ery” b y S a v e la S t e c h is h in A N E W COOK BOOK T he U N W L A h a s published Z enovia T erlecka’s “U krain ian fo o d s” w h ich includes 373 r e c ipes from W estern U kraine. T he U krain ian -language cook book is rich ly illu strated . Mrs. Terlecka, a U N W L A m em ber from P hiladelp hia, is a noted a u th o rity on U k rain ian food s and th e ir preparation. C U L IN A R Y T E R M S W e are con tin u in g w ith our g lo ssa ry o f U k rain ian cu linary term s. B oston baked b ean s — запікана квасоля бостонським способом. B oston baked bread — бостон- ський разовий хліб. B ouillon — бульйон, прозорий вивар із м’яса, гродини. B ouillon cube — бульонний екс тракт. Bourbon w h isk ey •— американ ська горілка „Бурбон" (з кукуру дзи). B ow l — миска, чаша. Braid — довга плетена булка. НАШЕ ЖИТТЯ — ЛИСТОПАД-ГРУДЕНЬ, 1971 21
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