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S u m m e r is h e re a n d e v e r y o n e ’s fa n c y turns to b a r b ecues a n d o u td o o r c o o king . Try this m e nu fo r y o u r fam ily a n d friends. BARBECUED SPARERIBS 3 to 4 pounds spareribs (country style) 1/2 cup firmly packed brown sugar 1 teaspoon salt 3 tablespoons dry mustard 1/8 teaspoon pepper 1/2 cup tomato juice 1/2 cup orange juice 1 tablespoon grated onion 1/2 teaspoon garlic powder 1 tablespoon Worcestershire sauce fresh pineapple slices 1. Place ribs in large pot of water, cover and simmer for about 30 minutes. Drain. Arrange in a large baking dish. 2. Combine remaining ingredients except the pine apple. Allow to blend for about 1/2 hour. 3. Pour mixture over ribs to coat them. Place in refrigerator to marinate overnight. 4. When coals on the grill are hot, barbecue ribs for about 10 to 15 minutes on each side. Brush with the marinade continually. 5. Just before the ribs are done dip the pineapple slices in the marinade and grill until brown. Serve the hot, browned pineapple slices with the ribs. CLASSIC POTATO SALAD 6 medium red potatoes 3 tablespoons Crisco Oil 2 tablespoons cider vinegar 1 teaspoon chives 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup chopped celery 1/3 cup chopped onion 2 hard-cooked eggs, chopped 2 tablespoons snipped fresh parsley 3/4 cup mayonnaise 2 teaspoons prepared mustard 1. Cook potatoes until tender. Drain. Cool slightly. Peel and slice potatoes. Place in medium serving bowl. 2. Combine Crisco Oil, vinegar, chives, sugar, salt and pepper in small bowl. Stir until blended. Pour over potatoes, cover and refrigerate about 2-3 hours. 3. Add celery, onion, eggs and parsley. Mix well. 4. Combine mayonnaise and mustard. Stir into potato mixture. Cover and refrigerate until well chilled. Serve the spareribs with the potato salad and crisp toasted greens sprinkled with oil and vinegar. Fresh cooked corn-on-the-cob completes the feast. Now for the dessert! KEY LIME PIE 1 1/4 cups graham cracker crumbs 1/4 cup unsalted butter, melted 1 1 /4 cups = 6 tablespoons sugar 1/4 cup cornstarch 1/4 cup Key lime juice 1 teaspoon grated lime zest 3 large eggs, separated 1 1/2 cups boiling water 1. Preheat oven to 350. In a bowl, combine graham crackers and butter. Mix well; press over bottom and sides of 9-inch pie plate. Bake 8 minutes. Cool. 2. Make filling: In saucepan combine 1 1/4 cups sugar, cornstarch, lime juice and zest; mix well. Whisk in egg yolks. Gradually stir in the boiling water until blended. Over medium-high heat bring to boiling, while whisking and cook four minutes until thick. Pour into bowl; stand bowl in a larger bowl of ice and water to cool mixture. Pour filling into crust. 3. Raise oven temperature to 424. Beat egg whites, adding remaining sugar, 1 tablespoon at a time, until stiff. Spread over filling in pie plate. Bake 4 minutes or until golden. Chill at least overnight. 24 ’’НАШЕ ЖИТТЯ”, ЧЕРВЕНЬ 1994 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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