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A salad by any name..

MIXED VEGETABLE SALAD
Daršovių mišrainė

4 medium potatoes, cooked and cubed
4 medium beets, cooked and cubed
4 medium carrots, cooked and cubed
1 cup cooked white kidney beans
1 cup cooked peas
1 cup cubed dill pickles
2 tart apples, peeled and cubed
1 medium red onion, chopped fine
4 Tbsps. olive oil
4 Tbsps. wine vinegar
3 hard-boiled eggs, chopped
1 cup sour cream
½ cup mayonnaise
3 Tbsps. fresh chopped dill
Salt and pepper
1 hard-boiled egg for garnish
A few decorated radishes for garnish Cook each vegetable separately. Cool before mixing all the vegetables and apples together. Cover with a marinade of oil and vinegar and let stand for a couple of hours. Pour off liquid. Place the vegetables and apples into a large salad bowl, adding the hard-boiled eggs, sour cream, and mayonnaise. Add dill and salt and pepper to taste. Garnish with hard-boiled egg sections and radishes. (Note: You may substitute other vegetables you like better than the ones listed here.) Makes 12 to 15 servings.

CARROT SALAD
Morkų mišrainė

½ cup sugar
1 tsp. dry mustard
½ cup oil
½ tsp. salt
¾ cup vinegar
½ oz. can tomato soup
3 lbs. carrots, peeled and sliced into rings
1 cup cauliflower, chopped
1 green pepper, finely chopped
1 red onion, finely chopped
In a bowl, mix together sugar, mustard, oil, salt, vinegar, and soup. Boil carrots and cauliflower, about 10 min. Drain and let cool. In serving bowl, add all vegetables and mix with prepared dressing. Refrigerate for 1 hour before serving.

SPRING SALAD
Pavasarinė mišrainė

1 cup each of cooked carrots, dried
white beans, peas, and cauliflower
½ cup each of boiled, peeled, diced
potatoes, and beets
1 small sour pickle
1 cup sour cream
Salt and pepper
1 chopped herring (optional)
Cook each vegetable separately. Cool. Cut into rather small dice. Leave beans and peas whole. Combine first four vegetables. Chill. Just before serving, mix in potatoes, beets, chopped pickle, sour cream, herring (if used), and salt and pepper. Serve on bed of lettuce.

CARROT SALAD WITH APPLES
Morkų mišrainė su obuoliais

2 lbs. carrots
2 lbs. sour apples
1 cup sour cream
Peel raw carrots and grate coarsely. Add peeled, coarsely grated apples, a dash of salt, mix in sour cream. If more tartness is desired, add some lemon juice.  Oil and diluted vinegar may be used instead of sour cream.

TOMATOES STUFFED WITH EGGS
Kiaušiniais įdaryti pomidorai

6 medium tomatoes
3 hard-boiled eggs
1 raw egg
1 Tbsp. bread crumbs
2 oz. butter or margarine
Salt, pepper
Parsley, finely chopped
Choose even-sized, not too ripe tomatoes. Wash the tomatoes, cut off the tops, and using a spoon remove the pulp. Sprinkle the inside of the tomatoes with salt and pepper. Chop had-boiled eggs, add bread crumbs, raw egg, salt and pepper, and some parsley. Mix well; stuff tomatoes with the mixture, cover them with the tops, place them into a roasting pan, add butter or margarine, and bake in the oven. Serve in the dish where baked, or put on a platter and serve with the pan liquid.

PEAS WITH CARROTS
žirneliai su morkomis

2 cups fresh green peas
2 cups diced carrots
1 oz. butter or margarine
1 Tbsp. bread crumbs
½ cup cream
Salt, sugar
Wash and peel carrots, dice, cover with water, add butter or margarine, and braise until almost tender. Shell peas, put into boiling water and parboil. Drain, add to carrots and braise. When done, add bread crumbs, salt, sugar and cream. Heat. To serve, put into a dish, garnish with croutons.