A celebration of Ukrainian food and inspiration from my aunt

This story is about my aunt Anna (Hania) Lytwyn who was born in 1924 in Ukraine. In 1942 the Nazis took her to work in forced labor camps in Germany. In 1948 she emigrated from Germany to Canada...My multi-talented aunt and baba Hania was an amazing person. I remember her from my childhood through many letters, which we received from Canada, while we still lived in Ukraine. When we moved to USA, she embraced us all like we were her own children.

She was a lifelong member of the Ukrainian Womens’ Organization serving 10 years as president, and was a cornerstone member of the Ukrainian National Federation, as well as a founding member of the Seniors Club. She was well known for her catering skills in preparing traditional Ukrainian cuisine and taught specialty bread making (korovai) at Mohawk College even appearing on the W networks television show, Loving Spoonfuls. Embroidering, traditional Easter Eggs (pysanky), and tending to her rose gardens were something this amazing and multitalented women enjoyed not only to do herself, but also to teach others her craft and skill. A woman of diversity and love of life and family, her ability to never stop learning will continue to inspire us all. She passed in May 2016. I hope you enjoy looking at my Ukrainian kitchen through “baba Hania’s” recipes.

Miaso na patychky (Shish Kabob)

1 lb pork
1 lb veal
Salt and pepper
2 cloves garlic, minced
1 cup all-purpose flour
1 cup bread crumbs
Chicken stock
Seasoned salt, paprika and garlic powder
1 egg
Vegetable oil for frying

1. Cut pork and veal into 1-inch cubes, then slice cubes in half. Season with salt, pepper; mix in garlic. Cover and marinate in refrigerator overnight.
2. Pour oil over short wooden sticks and rub to coat. Thread 2 cubes onto each skewer, pressing meat to make more uniform.
3. In bowl, mix together flour, bread crumbs, dash chicken stock and pinch each seasoned salt, paprika and garlic powder. In separate bowl, lightly beat egg. Dip meat skewers into beaten egg, then into bread crumb mixture to coat.
4. In skillet, heat oil over medium-high heat; fry skewers in batches, turning often, until browned all over. Pour 1/2 cup water into shallow baking dish or roaster; place meat skewers in pan. Bake in 300°F oven for 1 hour.

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