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36 WWW. UNWLA.ORG “НАШЕ ЖИТТЯ”, БЕРЕЗЕНЬ 2012 FLOUNDER FILLETS Halyna O. Keller Branch #88 2 lbs. fresh flounder fillets 3 T. sliced green onion 2 T. butter or margarine 2 T. snipped parsley 1/4 tsp. salt Shrimp sauce or Bechamel sauce Lemon wedges (opt.) 2 c. sliced fresh mushrooms 1 clove garlic, minced 1/2 lb. shrimp (fresh or frozen) 1 T. lemon juice 1/8 tsp. pepper Parsley sprigs (opt.) Cook mushrooms, green onion and garlic in butter or margarine until tender. Remove from heat; stir in shrimp, 2 tablespoons parsley, lemon juice, salt and pepper. In 13 x 9 x 2 - inch baking dish, place half the fish fillets in a single layer. Spoon mushroo m mixture over each fillet. Stack with remaining fillets. Bake, covered, in 350° oven for 25 minutes. Uncover and bake for 10 to 15 minutes more or until fish flakes easily when tested with a fork. With slotted spatula, transfer fish stacks to ovenproof se rving platter. Serve with Shrimp sauce or Bechamel sauce. Garnish with parsley sprigs and lemon wedges, if desired. Makes 6 to 8 servings. Shrimp Sauce 2 T. melted butter or margarine 2 T. snipped parsley 1 T. lemon juice 1 (4 1/2 - oz.) can tiny shrimp Combine butter, parsley and lemon juice. Drain shrimp; stir into mixture. Spoon atop fish. Bake in 350° oven until hot. Bechamel Sauce 1/4 c. finely chopped onion 1 T. butter or margarine 1 T. all - purpose flour 1/2 tsp. salt Dash of white pepper 1 3/4 c. milk 3 slightly beaten egg yolks Cook onion in butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and s tir 2 minutes more. Stir half the hot mixture into egg yolks. Return all to pan. Cook and stir over low heat for 2 to 3 minutes. Spoon over fish. BAKED GROUPER PARMIGIANO Olga Bochna, Branch #43 Butter 2 (8 - oz.) grouper fillets 1/2 c. may onnaise 1/4 c. freshly grated Parmesan 3 tsp. fresh lemon juice 1 T. minced fresh dill Black pepper 1/2 tsp. paprika Preheat the oven to 350°. Butter a baking dish. Place the grouper fillets in the dish. In a small bowl, whisk together the mayonnaise, Parmesan, lemon juice, dill and pepper to taste and spread this over the fish. Sprinkle with paprika and bake for 10 minu tes or until just cooked through. Serves 2. From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of UNWLA , Philadelphia Regional Council 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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