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To protect “GOOD” ozone, have only EPA certified technicians work on your air conditioners or refrigerators (this is the law), have your car and home air conditioner and refrigerator checked for leaks frequently, and dispose o f your refrigeration or air conditioning equipment in compliance with local regulations. To protect yourself from the effects o f ozone depletion, wear UV filtering sunglasses and use sunscreen lotions with SPF of at east 15 or more. To minimize the effects o f “BAD” ozone, keep your car well tuned and maintained, making sure tires are properly inflated and wheels are aligned. To reduce automobile emissions, car pool, use mass transit, walk, or ride a bicycle. Be careful not to spill gasoline when filling your car or other powered equipment. Seal containers o f household cleaners, workshop chemicals and solvents, and garden chemicals to prevent VOCs (volatile organic compounds) from evaporating. Dispose o f them properly. Participate in local energy conservation programs. References: www.epa. gov/ozone www.cnn.com/2001/nature www. unep. or g/ozone Apricot Nut Bars 2/3 cup milk 1 small cake yeast 1 tablespoon sugar 3 cups flour 1/2 lb. Butter or margarine 6 egg yolks, beaten 2 one pound jars appricot preserves 1/2 to 3/4 lb. ground walnuts mixed with 3/4 cup sugar Dissolve yeast and sugar in lukewarm milk and set aside Mix flour and margarine as for pie dough. Add to yeast mixture with egg yolks, mix well and shape into three balls. Roll out ball #1 on floured board to fit an 11 by 18 inch ungreased cookie sheet. Spread one jar of apricot preserves over layer of dough. Sprinkle 1/2 of the nut mixture over the preserves. Roll out ball #2 and place over the first layer. Spread the second layer with apricot preserves. Sprinkle with remaining nuts. Roll out ball #3 and place over preserves. Let rise in a warm place for about one hour. Bake at 350 degrees for 35 to 45 minutes until golden brown. For Glaze 1-1/2 cups sugar 1/4 cup cocoa 3/4 stick sweet butter 3 tablespoons milk 1/2 teaspoon vanilla Sift sugar with cocoa. Cream butter until fluffy and add to it the sugar-cocoa mixture alternating with milk. Beat well and stir in vanilla. Put frosting into saucepan and place over very low heat, stirring constantly until frosting is dark and glossy (about 3 to 5 minutes). Spread frosting on sheet cake immediately; if too thick, add a little milk. Cut sheet cake into bars to serve. This recipe was re-printed with permission of UNWLA Branch 12 of Parma, Ohio. It was previously published in Selected Ukrainian Recipes for Winter Season, a book of recipes compiled by Branch 12 members, edited by Daria Horodysky, and illustrated by Neonila Wynarsky.
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