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Юліяна Ратич "Пуня". Juliana Ratych. double major in microbiology and German, a Henry Rutgers scholar, as well as an officer of Kappa Chapter of Delta Phi Alpha (National German Honor Society) in its semi-centennial year of existence. As a youngster she attended schools of Ukrainian studies in New Brunswick and Bound Brook and later courses of Ukrainian literature at Harvard University. In 1978 she completed a course in German literature in Germany and the following year a course in art history. In 1980 she devoted time for research at the Waxman Institute of Microbiology. The above are dry autobiographical facts, but they point to the great scope of interests which encompassed Juliana’s world. In addition to her academic commit ments, she took an active part in various organizations. Juliana was a Plast member through most of her life. At Rutgers, she was the editor of the publication Targum, as well as the holder of various offices at the Rutgers Ukrainian Students Club. During the years 1981-1986 Juliana was employed by the Hoechst-Behring Corporation in Germany where she worked as production manager. With the news of her untimely passing, the company, honoring the memory of a valued employee, instituted a Juliana Ratych Memorial Fund at Rutgers University which will present grants to deserving students. In all phases of her life, Juliana Ratych was blessed with friendship and love. The news of her death deeply touched all who knew her and forever, the loss of her will evoke a feeling of sadness and emptiness. CORNISH HENS WITH HERB BUTTER. With the coming of Spring one needs to break away from the heavy, warmth pro viding foods of winter and look to the slimming fare of warmer weather. The little hens, Rock Cornish Game Hens, dressed with herb butter are tasty but not fattening and are so pleasing to the eye. INGREDIENTS 3 to 4 Rock Cornish hens (3/4 to 1 pound each) Salt and pepper to taste 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup chopped parsley 1/4 cup chopped chives 1 teaspoon fresh rosemary 1/2 teaspoon chopped fresh thyme 1/2 teaspoon fresh sage 3 tablespoons olive oil 1/2 tablespoon fresh dill METHOD Preheat oven to 450° F. 1. Rinse the hens and pat dry. Sprinkle the birds with salt and pepper inside and out, and let sit for 2 hours. 2. Process to a paste the herbs and but ter either in a food processor or with a pestle and mortar. 3. Separate the skin from the breast of the hens and spread about 2 tablespoons of the herb butter between the skin and the breast. Smooth the skin back into place. Prepare for baking. 4. Rub the olive oil all over each hen. Place side by side in roasting pan and cover with aluminum foil.*** 5. Roast for 20 minutes. Reduce oven to 350° F and roast until done — about 40 minutes. Baste frequently with pan jui ces. Serve with rice or baked potato. *** For an extra tender hen, wrap each bird in cheese cloth dipped in oil. Bake as prescribed by recipe.
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