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8 thick slices of ham (about 14 inch each) 4 teaspoons cherry marmalade or preserves 4 tablespoons red wine 4 tablespoons chicken stock 4 tablespoons butter !4 teaspoons ground mace 1 crushed garlic clove Combine marmalade, garlic, wine, chicken stock, butter, and mace in large skillet and simmer over low heat until butter and marmalade have melted. Add ham slices and simmer over medium heat for about 4 minutes until ham is hot. Excellent with wild rice. Kiwi Veal 1 {/i lb. slices of veal (about 14 in. thick) Juice from 1 kiwi fruit 1 teaspoon butter 2 tablespoons light olive oil 4 tablespoons balsamic vinegar 1 teaspoon sugar 2 tablespoons oregano Prick veal slices with fork and lay flat in shallow dish. Cover with kiwi juice and marinate for 2 or 3 hours. Heat butter and oil in large skillet until butter begins to brown. Remove veal from kiwi marinade and pat dry with paper towel. Gently lay veal slices in skillet and cook for approximately 2 minutes on each side. While veal is cooking, mix balsamic vinegar, sugar, and oregano in small bowl. Pour over veal and cook for additional 2 minutes. Good with angel hair pasta or red bliss potato salad. Tarragon Salmon 4 salmon fillets salmon fillets. Broil salmon for approximately 3 6 tablespoons butter minutes on each side. Cover to keep warm. Mix fish 1 tablespoon tarragon bullion and tarragon in small pan and simmer till Vi cup fish stock (from bullion cube) reduced by half. Add vermouth to pan and simmer xh cup dry vermouth until reduced to about 4 tablespoons. Slowly add remaining butter and simmer until melted. Serve Thinly slice 2 tablespoons of butter and lay over with elegant green salad and warm garlic bread. Lemon Tuna 4 tuna steaks 3 tablespoons olive oil 2 small lemons 1 tablespoon cilantro Squeeze juice from lemons and grate rind. Lay tuna steaks in shallow dish, sprinkle with 2 tablespoons of olive oil, lemon rind, lemon juice, and cilantro. Coat both sides and marinate 2 or 3 hours. Heat remaining olive oil in heavy skillet. Reserving marinade, transfer tuna to skillet and cook over high heat, searing each side. Lower heat and cook for about 10 minutes. Pour marinade over tuna steaks and cook for about half a minute more. Good with spinach salad and flavored rice. 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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