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36 WWW.UNWLA.ORG “НАШЕ ЖИТТЯ”, БЕРЕЗЕНЬ 2015 SALMON WITH SOUR CREAM AND DILL Tetyana Kredens 2 T. extra virgin olive oil 4 salmon fillets, pin bones removed Salt and pepper to taste 1 pt. sour cream 2 bunches dill, chopped Juice of 2 lemons 1 shallot, minced Pinch of red pepper flakes 3 T. horseradish Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce. In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon. NALYSNYKY (Crepes) Halyna Krywusha Crepes: 9 whole eggs 5.5 c. whole milk 3 T. sugar 0.5 tsp. salt 1 T. vanilla 2 plus T. vegetable oil 3 c. flour (King Arthur) Cheese Filling: 3 lbs. “brick” of farmer's cheese Sugar to taste, should be sweet 2 tsp. sugar Mix eggs, milk, sugar, salt, vanilla, 2 tablespoons of oil. Add flour, mix well. Heat pan; brush on oil. Pour in crepe mixture and fry on both sides, flipping once. Stack prepared crepes on large plate. Mix all cheese filling ingredients together. Wrap each crepe with the cheese filling just as you would a holubets (lay each crepe flat, spoon in cheese filling at lower edge, leaving sides free to turn in). In buttered casserole, place filled crepes (now they can be called “nalysnyky”) close together and in several rows. Bake for 40 minutes in a 350° oven. Yields approximately 60 nalysnyky. Serve warm with creme fraiche, sour cream, jam or fresh fruit. Can be frozen (but rarely any remain to freeze!). RED BEET PEA SALAD Sr. M. Francis, OSBM; Mary Wolchanski 2 cans cubed beets, drained 1 bag frozen peas 2 onions, chopped fine (2 or 3 green scallions) Chopped fresh dill 1 c. mayonnaise 1 c. sour cream Lemon juice Salt; Sugar Mix everything together. For a lower fat version reduce mayonnaise and sour cream by half. RED CABBAGE Nadia Zalipsky 2 sm. heads red cabbage, shredded 2 lg. tart apples, cored and diced 4 T. butter 2 onions, chopped 1/2 c. red currant jelly 1/2 c. water 4 T. lemon juice 2 tsp. salt Melt butter in a large skillet. Stir in cabbage, apples, onions, jelly, water, lemon juice and salt until well blended. Cover and heat to boiling. Simmer, stirring occasionally, for about 25 minutes or until the liquid has almost evaporated and the cabbage is tender. (From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of the UN- WLA, Philadelphia Regional Council)
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