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Glorious summer is almost over. Barbecues, summer outings and picnics are in the stage of becoming a memory. Now, when friends come to call they don’t want a cool drink, a beer, or a fruit salad, but something warm to take away the chill of the evening. Here are two appet izer recipes that have stood the test of time. They are great! VEGETABLES a la BEER BATTER! INGREDIENTS 1 1 /4 cups beer 1 1 /3 cups sifted flour 2 tablespoons grated parmesan or romano cheese 1 tablespoon parsley (w ell-chopped) salt to taste garlic powder to taste 1 tablespoon oil 2 beaten egg yolks 2 egg whites, beaten until stiff 1 zucchini, sliced 1 can artichoke hearts, drained (fro zen artichokes may be used but must be cooked and drained) several cauliflower or broccoli buds green or red pepper, cut into strips METHOD Allow the beer to stand at room temperature until it is flat, about 1 hour. In a large mixing bowl com bine flour, parsley, the cheese, salt and garlic powder. Stir in the oil, egg yolks and the flat beer. Beat until smooth. Fold in beaten egg whites. Dip vegetables in batter and fry in deep fat (375) a few at a time until golden brown. Drain on paper towels. Serve while hot. SHRIMP in HERB BUTTER DIP INGREDIENTS 1 1 /2 cups of beer 2 tablespoons sliced green onion 2 sticks of celery, coarsley chopped 3 pounds fresh or frozen shrimp in shell 4 tablespoons butter 1/4 cup beer 1 teaspoon chopped fresh parsley and dill 1/2 cup butter 1/4 teaspoon garlic salt METHOD In large pot combine beer, onion, and celery; bring to boil. Add shrimp. Heat until the mixture boils and simmer until shrimp turn pink (1 to 3 minutes). Drain and cool. Serve with herb butter. HERB BUTTER In a small saucepan melt the 4 table spoons butter; stir in the 1/4 cup beer, add the parsley and dill as well as the garlic salt. Serve in a dish with the shrimp dipped in the butter. W O O D C A R V IN G C O U R SE The craft of Ukrainian decorative, low-relief woodcarv- ing will be taught to both beginners and advanced par ticipants. Using tools specifically produced by the Mu seum, the students will learn the intricate geometric motifs that are used to decorate both functional and decorative wooden objects by woodcarvers in Ukraine. The course is open to adults and children from 12 years of age. Date: October 4 — December 13, 1986 Time: Saturdays, 1:00 — 4:00 p.m. Fee: adults — $ 55; senior citizens and students over 16 —$ 50; children 12-16 — free; members — 15% discount. E M B R O ID E R Y C O U R S E Embroiderers may learn and expand their skills during this eight session course. They can start from the basic cross stitch or advance to little known stitches and intri cate cut-work techniques while exploring the history and evolution of the styles, techniques, colors, threads and fabrics used traditionally in various regions of Ukraine. Open to adults and children over 10 years of age. Date: October 25 — December 20, 1986 Time: Saturdays, 1:00 — 3:30 p.m. Fee: adults — $ 45; senior citizens and students over 16 —$ 40; children 10-16 — free; members — 15% discount. 32 ’’НАШЕ ЖИТТЯ”, ВЕРЕСЕНЬ 1986 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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