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FAVORITE CHRISTMAS EVE RECIPES Holubtsi With Krupy 2 cups buckwheat dried in oven 4 cups water 1 medium onion chopped 4 tablespoons cooking oil 3 lb. head of cabbage Salt and pepper to taste Put buckwheat in boiling water and bring to a boil. Fry onion in cooking oil and add to buckwheat. Add salt and pepper to taste. Cover tightly and simmer for 20 minutes. Set aside. Core cabbage and pour boiling water over it. Let steam for a few minutes until softened. Add 1/2 teaspoon salt. Separate the leaves, cutting larger leaves into 3 or 4 pieces depending on the size of the leaf. Place one teaspoon buckwheat filling on leaf. Fold sides over filling and roll bottom to top. Place in layers in casserole dish. Pour warm water over cabbage rolls until it almost reaches the top layer. Add 1 tablespoon oil. Cover and bake at 350 degrees approximately two hours. Baked Stuffed Salmon 5 lb. salmon 1 medium onion 1-1/2 cups roasted breadcrumbs 2 tablespoons St. Lawrence oil 2 eggs beaten Parsley chopped fine 1 bay leaf Salt and pepper Scale, clean and skin fish, being very careful not to tear it. Wrap skin in wax paper and refrigerate. Cut fish into medium size pieces, cover with water, add salt, pepper, bay leaf, onion, sprig of parsley, and boil for 25 minutes. Lift meat from fish stock and remove all bones. Put meat through meat grinder. Add breadcrumbs, oil, eggs, parsley, chooped onion, and season to taste. Mix well. Stuff fish skin with mixture, shaping it at the same time to look like a fish. Sew it up. Place fish in pan, add a little fish stock and bake for 45 minutes at 300 degrees. Remove from pan and cool. Kolach 2 packages dry yeast 1 teaspoon sugar 1/4 cup warm water Mix above ingredients and let stand until yeast dissolves. 1 stick butter (1/2 cup) 1/2 cup sugar 1/2 teaspoon salt (optional if butter is salted) 3/4 cup scalded milk 2 whole eggs and 2 egg yolks 5 cups unbleached flour 1 teaspoon grated lemon or orange rind 1 teaspoon vanilla Put butter and margarine into pan of hot milk, stir until cooled. Combine milk mixture and yeast mixture with 2 cups of flour in large bowl and beat with electric mixer. Add eggs and yolks, one at a time, beating after each, then add 1/3 cup of flour, lemon rind, and vanilla and beat again. Finally, add the rest of the flour, a little at a time, kneading by hand until dough is smooth and comes off fingers easily (20-25 minutes). Cover dough with clean towel and let rise in warm place to double its size. Punch down dough and knead for a few minutes. Divide dough into three equal parts and roll each on a well floured board into long rolls, thicker in the middle and thinner at the ends. Braid, starting in the middle, turn and braid at either end. Put in large greased pan and let rise for 15-20 minutes. Brush with beaten egg diluted with 2 tbsps water. Bake at 375 degrees for 10 minutes, then at 325 for about 30 minutes, then at 275 degrees for 10-15 minutes. After baking, let stand in pan for 5-10 minutes, then place gently on cloth covered rack to cool completely. Kolach recipe contributed by Melanie Kuzma (Branch 106, Hartford) 22 “НАШЕ ЖИТТЯ”, СІЧЕНЬ 2001 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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