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T asty W in te r T reats La Gougere A specialty from the French province of Bourgogne contributed by Helene Turkewicz Sanko 8 oz. water 3 oz. unsalted butter / 2 tsp. salt 8 oz. sifted flour 4 eggs 7 oz. grated French Gruyere cheese 1 egg yoke (and a pastry brush) Chicken Corn Chowder Уг medium onion, chopped Vi cup better Уг stalk celery, including leaves, chopped 1 quart chicken bouillon 2 medium potatoes, diced 1 bay leaf Уз cup dry milk powder 10 oz. package frozen com 16 oz. can of kidney beans (drained) 1 cup cooked, diced chicken Irene’s Torte Contributed by Christine Chomyn Izak. 3 sticks margarine (or butter) 3 cups flour 3 egg yolks (save egg whites) 2-3 tablespoons of sour cream crushed walnuts V a cup sugar 1 can evaporated milk 2Уг sticks of sweet butter shaved chocolate (optional) To make dough, cut margarine, flour, and egg yolks into each other. Add sour cream and refrigerate for 2-3 hours (or overnight). After dough has been chilled, cut into four equal pieces. Preheat oven to 400. Bring the water, butter, and salt to a boil. Remove from heat and add flour. Mix until it forms a ball. Put back on heat just enough so that the dough makes a mass. Let it rest 5 minutes. Add the eggs, one at a time. Finally add the grated cheese. Spoon out dough on a baking sheet. Brush the balls of dough with the beaten egg yolk. Bake at 400 for 18 to 20 minutes. Yields about 40 pieces. Dash of pepper Fry onions in butter in large soup pot over medium heat until tender. Add celery and cook until tender, stirring occasionally. Stir in bouillon, potatoes, bay leaf Cover and simmer until potatoes are tender (about 30 minutes) Remove from heat; puree in blender Pour back into soup pot; let cool slightly Stir in powdered milk until smooth Add com, beans, chicken, and pepper Heat again until com is tender. Preheat oven to 400 degrees and grease a small spring form pan. Roll 1/4 of the dough and sprinkle with crushed walnuts. Roll over with rolling pin and place on bottom of pan. In mixing bowl, beat the 3 egg white with the 3/4 cups sugar until creamy. Pour 1/4 of the cream over dough (about 1/4-inch thick) and bake for 20-25 minutes in top part of oven. Repeat process until four dough sec tions are baked. Allow dough to cool. To make cream filling, beat evaporated milk and sweet butter together until light. Begin stacking the four lay ers of dough, spreading equal portions of the cream filling between each layer. Let stacked cake stand for two hours. Decorate top with cmshed walnuts or shaved chocolate. 20 “НАШЕ ЖИТТЯ”, ЛЮТИЙ 2005 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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