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1982 REPORT OF BRANCH 52 U.N.W.L. OF AMERICA, INC. Membership: 15 members — had 18 members, two moved to Florida and one died. Meetings: 9 meetings were held from September to June, ex cluding January due to the holidays and inclement weather. Meetings were held at the hall of the Annunciation of B.V.M. Ukrainian Catholic Church, Melrose Park, Pa. or at a member’s home. Attendance is most always 100%. All correspondence received is reported as well as all other reports. Activities: Members participated in the meetings of the Re gional Council when able and the meetings of The Philadelphia Federation of Women’s Clubs & Allied Organizations, Inc. and three attended the 6th anniver sary luncheon celebration. Representatives attended the Seminar sponsored by UNWL, of A, Inc. held in Washington, D.C. The 45th anniversary of Branch 52 was celebrated October 17, 1982, beginning with a Divine Liturgy fol lowed by a Panachyda for our deceased members and deceased Mothers at the Annunciation B.V.M. Ukrainian Catholic Church; a luncheon was served thereafter. The hall was appropriately decorated for the occasion. We were happy to greet Mrs. Rostyslawa Matla, President of the Regional Council of the Ukrainian National Women’s League of America, Inc. as our honored guest. Representatives from other Branches attended and conveyed greetings. Greetings were received from those that were unable to attend. Mrs. Matla presented a Certificate of Recognition which she received from Headquarters, which was appreciated by the members. The luncheon was prepared and served by the members with the aid of their husbands, all working together like one large family. The second $100 collected of a pledge of $500 for the Museum in New York is to be forwarded there. In addition, a collection was taken for the Christmas project, a large food basket (over $100 value) given to the Missionary Sisters of Mother of God. Considering that the members are scattered and live in various locales in the City of Philadelphia and suburbs, getting together and being aware of activities in the Ukrainian Com munity shows that the spark and love for their Ukrainian customs and heritage is there. Stephanie Wochok President Br. 52 U.N.W.L of A. Summer is here — serve refresh ing chilled soup and dessert Cucumber Soup 1/4 cup butter 1 large onion 5 cucumbers 2 bay leaves 6 peppercorns 1/4 cup flour 5 cups chicken boullion salt, to taste 1 cup half & half 1 tablespoon lemon juice Dairy sour cream chopped dill Melt butter, chop the onion and peel and slice all cucumbers but half of one, very by Christina Nawrocky thinly. Com bine sliced cucum bers, butter and onion, add bay leaves and peppercorns. Cook, covered, until vege tables are transparent. Add flour and stir until smooth. Gradually stir in boullion. Simmer covered for 30 minutes, then force through a sieve or whirl in electric blender (taking out bay leaves and pep percorns first) Chill thoroughly. Before serving add half & half and lemon juice. Peel remain ing cucumber, split scrape out the seeds and slice very thinly and add to soup. Serve each cup or soupdish with a spoonful of sourcream and a sprinkling of chopped dill. Makes 6 — 8 servings. Don’t count calories today but have a fantastic dessert: Frozen Amaretto Souffle 1 1/2 cups sugar 6 eggs, room temperature 6 egg yolks, room temperature 4 tablespoons amaretto liqueur 2 1/2 cups whipping cream Fresh fruit (garnish) Generously butter 10 inch spring cake form and sprinkle with sugar (extra). In the top of double boiler mix sugar, eggs and yolks. Set over warm (not hot) water over a very low heat and stir con stantly with wisk or rubber spatula until just warm (about 10 minutes). Transfer egg mixture to a large bowl of electric mixer and beat until stiff, about 10 min utes. Blend in amaretto. Whip cream until soft peaks form. Gently fold cream into egg mixture, blending well. Pour mixture into prepared dish. Freeze until firm and set for at least five hours (better over night). To serve, let souffle soften in refri gerator 15 minutes. Put upside down on a large plate. Open side of spring form and take off the bottom of the form. Gar nish with fresh fruit, using kiwi (very de corative), sections of naval oranges, grapes, blueberries, strawberries. Make a flower with orange sections and slice ki wi as petals on the top. Surround the souffle with other fruits. ’НАШЕ ЖИТТЯ”, ЧЕРВЕНЬ, 1983 23
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