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For those hot, hot days of summer

LET’S COOK LITHUANIAN
with Dana Siliūnas
For those hot, hot days of summer

RADISH  SALAD
Ridikų  mišrainė

1 bunch fresh large radishes
2-3 scallions  (green onions)
2-3  Tbsps sour cream
Salt and pepper to taste
Wash and trim radishes.  Grate coarsely either in food processor or by hand. Drain for  15 minutes or squeeze well before adding finely chopped scallions, sour cream, salt and pepper. Serve immediately.

CUCUMBERS  IN  SOUR CREAM
Agurkai  su  grietine

1 large cucumber,  washed and trimmed
1/2 cup sour cream
1  tsp sugar
2 tsps white wine vinegar
1 Tbsp dill,  chopped
Salt and pepper to taste
Score the skin of the cucumber with a fork. Cut into thin slices, place in small bowl and sprinkle with salt; leave for 30 mins. Prepare dressing by combining the remaining ingredients. Pat cucumber slices dry with paper towel; toss with dressing.  Garnish with dill and serve immediately.

CAULIFLOWER  LITHUANIAN  STYLE
Lietuviški  kalafiorai

1  large head cauliflower
4  Tbsps butter
4  Tbsps blanched almonds, finely chopped
4 Tbsps dry bread crumbs Chopped parsley and fresh dill
1  bay leaf
Pinch o f salt Trim and wash the cauliflower well. Place the whole cauliflower in boiling water right side up. Add salt and a bay leaf to the water and boil for 12-15 minutes until tender. Melt butter in small saucepan; add almonds; brown slowly. Add bread crumbs; cook until crisp. When cauliflower is cooked; drain; place on serving dish. Spoon bread crumb mixture over cauliflower and sprinkle with chopped parsley and dill.  Can be served warm or cold.

SAUERKRAUT  SALAD
Raugintų  kopūstų  mišrainė

1 can sauerkraut,  drained and washed
1/4 cup onion,  chopped
1/4 cup celery,  chopped
1/4 cup green pepper,  chopped
1 small jar pimiento,  chopped
1/4 cup sugar
1/4 cup vinegar
Combine ingredients; refrigerate overnight.

CUCUMBERS/TOMATOES IN YOGURT
Agurkai  ir  pamidorai  su  jogurtu

2 medium cucumbers
2   green onions  (with tops),  chopped’
2  medium tomatoes,  chopped
1/2 clove garlic, finely chopped
2  Tbsps parsley
1  cup plain yogurt
1  tsp salt
1/3 tsp pepper
Cut cucumbers lengthwise into halves.  Scoop out seeds and chop cucumbers. Mix together cucumbers, green onions and salt. Let stand  10 minutes. Add tomatoes. Mix together remaining ingredients except yogurt and toss with cucumber mixture. Cover and refrigerate at least  1  hour. Drain thoroughly. Just before serving, fold in yogurt.

CARROT AND  POTATO  MEDLEY
Virtos  bulvės  su  morkom

5-6 potatoes,  washed, peeled and quartered
1  pound carrots washed, peeled and sliced
1/4 cup fresh parsley or dill,  chopped
1/4 cup mayonnaise
1/4 cup sour cream
Salt and pepper to taste In large pot, boil potatoes and carrots. When tender, drain well and dry by placing pot back on low heat for a minute. Combine sour cream and mayonnaise; add to potatoes and carrots, tossing gently. Sprinkle with chopped herbs. Add salt and pepper to taste.

BEET  AND  BEAN  SALAD
Burokėlių  mišrainė

1/2 pound Great Northern beans  (ornavy beans)
2 (16-oz)  cans drained or 2 pounds boiled, peeled beets,  diced
2 hard-boiled eggs,  diced
6 medium-sized dill pickles,  diced, well drained
Rinse beans; cover with water and soak overnight. Next day, pour beans into a pot with about 2 inches of water above beans.  Cook beans until done (about  10 minutes). Drain thoroughly and set aside to cool. Making sure diced beets and pickles have been thoroughly drained, toss together beans, beets, pickles and egg with dressing (recipe follows).  Decorate with fresh parsley and wedges of hard- boiled egg.  Serve immediately.
Dressing
(mix together):
1 cup sour cream
1 tsp horseradish
1 tsp prepared mustard
2 tsps salt
1 tsp sugar
Pinch o f pepper