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Raspberry Romp 24 ladyfingers 8 tablespoons sherry 8 tablespoons raspberry marmalade 2 cup heavy cream 2 tablespoon sugar 4 cups fresh raspberries 2 egg whites Crumble ladyfingers into 8 dessert serving bowls and sprinkle with sherry and top each with marmalade. In a bowl, mix one cup of raspberries, sugar, and cream until thick and creamy. Beat egg white until stiff and fold into mixture. Spoon mixture into serving bowls and top with remaining raspberries. Refrigerate for 2 hours before serving. A dessert that will add a touch of class to the most casual barbecue! Pineapple Meringue 1 tablespoon butter Vi cup sugar 1 ripe pineapple 2 tablespoons Kirsch 2 egg whites cream of tartar Preheat oven to 425. Peel, core, and slice pineapple. Melt better with sugar in a large skillet. Add pineapple rings and gently saute for approximately 4 minutes until golden. Remove pineapple rings from skillet and place carefully in Pyrex baking dish. Sprinkle with Kirsch. Beat egg whites till stiff, gradually adding a little sugar and cream of tartar. Spoon a dollop of egg white mixture over each pineapple ring and bake for 5-6 minutes. Wow appearance and wow flavor for a quiet dinner for 4 to 6 people. Fig Fancy for Four 12 ripe but firm figs 2 grapefruits !4 cup sugar water Cut grapefruit into halves, squeeze juice into bowl, and reserve. Cut grapefruit rind into very thin strips. Place rind into small saucepan, cover with water, and bring to boil. Drain liquid. Mix sugar and x/i cup water in a pan and add grapefruit rind. Boil and then simmer for approximately 15 minutes. Remove from heat but leave in pan. Wash figs and cut an X at the top of each. Place figs in pan and pour in grapefruit juice. Cover and simmer for about 5 minutes. Carefully remove figs from pan and set aside. Pour grapefruit juice into pan with rind and boil rapidly. Arrange 3 or 4 figs on dessert dish and pour grapefruit syrup on each. A wonderful comp lement to shish kabobs on the grill and a Greek salad. Mango Mania Ready made frozen puff pastry shells (defrosted) 2 tablespoons softened butter 2 mangoes 14 cup sugar 2 limes (rind and juice) Preheat oven to 400. Place puff pastry shells on greased baking sheet. Peel, pit, and slice mangoes and arrange slices in pastry shells. Sprinkle with sugar, lime rind and line juice. Dot with butter and bake for about 12 minutes. Just plain fun and an exquisite way to spice up barbecued chicken or shrimp kabobs. 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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