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Eating green… …Lithuanian Style

LETTUCE WITH SOUR CREAM
Salotos su gretiene

2 small heads soft lettuce (such as bib,
Boston, or similar)
3 hard-boiled eggs
1 tsp. sugar
Juice of 1 lemon
1 cup sour cream
Salt
Wash and dry lettuce thoroughly and set aside in a cool place. Separate hard- boiled egg yolks and egg whites. Grate the yolks and mix with the sugar. Cut the egg whites into small chunks to garnish the salad before serving. Mix the lemon juice with the sour cream and add to the egg yolks. Add salt to taste. Pour the mixture over the lettuce, garnish with the egg whites, and serve at once.

MIXED VEGETABLE SALAD (1)
Daržovių mišrainė (1)
1 lb. potatoes
1 lb. red beets
1 lb. carrots
1 cup white beans
1 cup peas
1 cup sauerkraut
2 apples
3 eggs
1 cup sour cream
1 onion
Salt, sugar
Smaller quantities of green vegetables
may be used, or some of the less liked vegetables may be substituted for better liked ones, for instance, sauerkraut may be substituted by pickles, etc. Cook each vegetable separately. Some of the vegetables may be cooked an hour or so in advance, but they must be kept cold. When cooked, cut the vegetables into oblong, or other shape, thin pieces, using a vegetable knife or an ordinary knife. Hard boil eggs and cut into sections or chop coarsely. Reserve one egg for garnishing. Cut apples into pieces. Put all the vegetables into one bowl and cover with vinegar marinade. Let stand a couple of hours. Pour off liquid, put vegetables, apples and eggs into a salad bowl. Mix lightly with the sour cream. Garnish the top with hard-cooked egg sections, Serve. NOTE: Instead of vinegar marinade, cooked vegetables may be mixed with the following sauce: Cream one hard-boiled egg yolk with salt, add one tablespoon sugar, a few drops vine- gar, a teaspoon mustard. Beat well, adding the sour cream a little at a time. Pour this sauce over the vegetable mixture and serve.

MIXED VEGETABLE SALAD (2)
Daržovių mišrainė (2)

4 medium potatoes, cooked, peeled and diced, about 4 cups
1 medium beet, roasted, peeled and diced, about 1 cup
2 carrots, peeled, cooked and diced, about 1 cup
1 cup peas, cooked
1 small onion, chopped
1 small pickle. finely chopped
1 hard-boiled egg, chopped
½ cup minced fresh dill
1 cup sour cream
1 tsp. salt
Fresh ground black pepper
It is very important no to overcook the vegetables, especially the potatoes. All vegetables should be at room temperature. Place vegetables, egg and pickle in a large bowl. In a small bowl, stir the sour cream to loosen it up. If it is very thick, stir in 1 or 3 tablespoons of milk. Sprinkle half the salt and half the dill on the vegetables. Add some freshly ground pepper. Add half the sour cream and stir carefully, taking care not to mash the vegetables. Repeat with remaining salt, pepper, and sour cream. Serve cold or at room temperature. Leftovers should be stored covered in the refrigerator, and will be good for about a week. (If you will be storing more than a couple of days, do not mix in the eggs–add to the portion you will be serving. Eggs do not do well over time). NOTE: Canned beats can be substituted for fresh. Frozen mixed vegetables or mixed peas and carrots can be used. Cauliflower or cooked white beans are also excellent in this dish. Change the ingredients or proportions to meet personal preferences. Just keep the ratio of cooked vegetables at about 7 cups to 1 cup sour cream. Dried dill is not very good in this dish. Use fresh parsley if dill is not available

STUFFED CUCUMBERS
ždaryti agurkai
4 large cucumbers
1 hard-boiled egg
1 onion
1 Tbsp. chopped celery
¼ tsp. pepper
1/3 tsp. salt
½ lb. boiled or baked ham
1 tomato
2-3 Tbsps. mayonnaise
Peel cucumbers lengthwise. Slice 2 inches thick. Remove seeds with a spoon. Combine other ingredients, chop fine. Stuff cucumber slices. Chill. Garnish with more mayonnaise, parsley, and egg slices. For meatless meals, use the following

stuffing:
2 Tbsps. boiled white beans
1 small boiled beet
1 Tbsp. chopped onion
2 boiled carrots
2-3 Tbsps. mayonnaise
1 small tomato
1 boiled potato
2 hard-boiled eggs
1/3 tsp. salt
1 small pickle
Cut or chop the vegetables fine. Add salt and mayonnaise. Chopped celery or herring may be added for variety.