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36 WWW. UNWLA.ORG “НАШЕ ЖИТТЯ”, ЛИСТОПАД 2013 THANKSGIVING WILD RICE AND BULGUR STUFFING Sofia S. Berezowsky Canola oil 3 stalks celery, chopped 2 onions, chopped 2 cloves garlic, finely chopped 1 c. wild rice 3 c. reduced - sodium chicken broth 1/2 tsp. salt 1 c. bulgur* 2 c. water 1/2 c. pecans 1 c. golden raisins ½ c. chopped fresh parsley Freshly ground pepper to taste Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic and sauté for about 5 minutes or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low. Cover and simmer for 40 to 45 m inutes, or until the rice is tender and the liquid is absorbed. Meanwhile, place bulgur and water in a bowl. Let soak for 30 minutes. Preheat oven to 350°. Spread pecans on a ba k- ing sheet and bake for 10 minutes or until fragrant. Let cool and chop coarsel y. Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside. Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper. After it is cooled down, the stuffing can be stuffed into a turkey. * Bulgur is made by parboi l- ing, drying and coarsely grinding or cracking wheat berries. Tips: I don’t stuff the turkey, but I serve the stuffing on the side. I buy turkey pieces and either roast them or barbeque them. LAYERED SALAD - UKRAINIAN STYLE Roksolana Luciw, Branch #88 3 eggs 1 med. size onion 2 med. apples ½ to ¾ c. mayonnaise 2 med. carrots 2 to 3 med. potatoes 2 to 3 beets Salt Cook eggs, potatoes and beets. Peel cooked eggs, potatoes and beets. Clean carrots, onion and apples. Line springform cake pan bottom with aluminum foil. Grate all vegetables, finely chop eggs and dice o n- ion. Layer in the following ord er: egg, carrots, onion, cooked potatoes, apples and beets. Salt each layer; every second layer, spread with 2 to 3 tablespoons of mayonnaise. Refrigerate overnight. To serve, invert onto a platter, tapping top to loosen cake. Salad will be in the form of a cake with the eggs on top. PUMPKIN MUFFINS Olia Michaels 4 eggs 2 c. sugar 1 ½ c. oil 1 ¾ c. canned pumpkin 3 cups flour 1 T. cinnamon 2 tsp. baking powder 2 tsp. baking soda 1 tsp. vanilla 2 c. golden raisins (opt.) Beat eggs, add sugar, oil and pumpkin until combined. Add dry ingredients. Mix until combined. Stir in raisins. Pour into greased muffin pan about 2/3 full. Bake for 15 to 20 minutes at 375°. Makes 24 mu f- fins. From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of the UNWLA, Philadelphia Regional Council
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