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UNWLA INC SCHOLARSHIP PROGRAM 289STIPENDS PAID IN 1983 — $49,097.00 UNWLA Inc Scholarship Program completed yet another suc cessful year. In the year of 1983, 253 students in South America (Brazil and Argentina) and 36 in Europe were recipients of our scholarships. Our heartfelt thanks to all our sponsors and benelactors for supporting our program, for we fully realize that without their support we wouldn’t be able to help so many Uk rainian students. Most of our sponsors sponsor one student, some two, three or even more, and Mr. Mykola Bojczuk of New Jersey, this year sponsored twenty-two student. On behalf of all our students — we thank one and all!!! We also thank our Regional Councils (Detroit — Lidia Kolodchyn, Chicago — Vira Troschuk, New Jersey — Olha Zaremba, New York — Lidia Czernyk), many UNWLA Inc Branches as well as individual members for answering our appeal during UNWLA Inc Social Services Conferences in the spring of 1983, and raising funds; we thank Anna Makuch of UNWLA Inc Br 49 and Iwanna Wowk of UNWLA Inc Br 33 for, as in numerous prior years, so in 1983, leading another successful campaign on our behalf; we thank Prof. Mychajlo Dymchyshyn of St. Vladimir’s in Elizabeth, NJ for supporting our program and obtaining sponsors not only for 1983 but also for 1984; we thank S. Berehulak and T. Vijtowych of Sojuz Ukrainok of Australia for their cooperation and support. We thank one and all who made 1983 our most successful year. 1984 has found many Ukrainian families in Brazil and in some parts of Argentina and Paraguay, recovering from devastating floods which occurred in the spring of 1983. Already, we are in receipt of requests for financial help. Parents that in prior years could afford to send their children to the cities to attend high school and higher educational facilities — now cannot do so. This means that their children won’t be able to finish even high school. We must remember this and give them all the help we can. PLEASE SPONSOR A UKRAINIAN STUDENT. For further information, please write to: Mrs. Anna Krawczuk UNWLA Inc Social Services Committee Chairperson 26 William Street Maplewood, New Jersey 07040 AID TO UKRAINIAN IN SOUTH AMERICA The winter of 1983 has been the severest in South America in over hundred years. Non-stop 4 month downpours of rain caused flooding of the many rivers. Over 200 towns and cities were under water among them many Ukrainian colonies, in Santa Catarina, Union da Vitoria, Cruz Machado, 9 parts of Pa rana and others. We Must help our people in need!!! Please send used clothing and other household items, as well as mo ney, to the addresses that you already have. Otherwise get in touch with the social service commitee chairperson of your re- gio — or you can write directly to me. Mrs. Anna Krawczuk (UNWLA Soc. Svc Comm. Chairperson) 26 William Street Maplewood, New Jersey 07040 by Christina Nawrocky MUSHROOM SAUCE SAUCE IMPROVES YOUR MEAL Here are the recipes for 3 most used sauces for meat, fish, and vegetables: BESHAMEL SAUCE WITH MILK 31/г tbs. flour 6 tbs. butter % cup milk 2 egg yolks salt and lemon juice Melt butter and combine with flour. Brown. Dissolve mixture with milk and brink to boil. Add salt and lemon juice to taste. Mix with raw egg yolks. Use for covering various meat, fish, or vege tables dishes, which are to be baked. BESHAMEL SAUCE WITH SOUR CREAM 3 V 2 tbs. flour 6 tbs. butter 1 cup sour cream 2 egg yolks salt and lemon juice 2-3 tbs. parmesan cheese Follow recipe for Beshamel sauce with milk. Before serving combine with cheese. Serve with boiled beef, fish, baked meat or vegetables. IV2 cup mushrooms 1 small onion 3V2 tbs. butter salt, pepper lemon juice 3 tbs. flour 1 cup broth Vi cup sour cream Vi cup dry white wine 2 egg yolks Clean mushrooms, rinse, cut into thin slices. Add chopped onion to mush rooms, add butter, salt and pepper. Sprinkle with water and simmer. When mushrooms are tender add flour and saute’. Dilute with broth. Boil, stirring. Add cream, wine, and lemon juice. Bring to boil. Before serving mix in egg yolks. HORSERADISH SAUCE WITH ROUX AND SOUR CREAM 2-3 tbs. horseradish 3 tbs. butter 3 tbs. flour Vi cup broth 1 cup sour cream salt, sugar, vinegar 1 egg yolk Grate horseradish and sprinkle with vine gar so that it does not turn black (It could also be used prepared horseradish but in this case omit the vinegar). Melt butter, add flour and heat without browning. Dilute mixture with cream. Bring sauce to boil stirring constantly. Season sauce with salt and sugar to taste. Before serving combine with egg yolk. 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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