DRAUGAS NEWS Lithuanian World Wide News in English
LET’S COOK LITHUANIAN
with Dana Siliūnas.
‘SPURGOS’ AND OTHER UžGAVENES DICHES
LEAN POTATO PUDDING
Liesas kugelis
10 medium potatoes
1/2 cup sour cream
1 Tbsp. butter or margarine
1 medium onion
4 Tbsps. farina
2 eggs
Salt, pepper
Peel and grate p o tato es. Add chopped onion, melted butter or margarine, and other ingredients. Pour into a 9” x 12” x 2” greased pan. Bake at 450° for 15 minutes; reduce heat to 350° and bake 45 minutes longer or until top is brown and crusty. Cut in squares and serve with sour cream.
FRIED CAKES
Spurgos (ponckos, pampuškos)
1 1/4 cup scalded milk
3 Tbsps. butter or margarine
1/2 cup sugar
1/2 tsp. salt
1 cake yeast
1/4 cup lukewarm water
1 tsp. vanilla or almond extract
1 jigger (about 4 Tbsps.) rum or brandy
2 eggs, well beaten
3 1/2 cups flour
1 cup raisins or chopped peeled apple
Pour scalded milk over butter, sugar and salt. Cool to lukewarm. Add eggs, vanilla, rum, and yeast which has been dissolved in lukewarm water. Gradually add sifted flour, beating very hard. Stir in raisins or apples. Knead gently several minutes. Place in greased bowl, cover, and set in warm place until doubled in bulk. Drop very large tablespoonfuls of dough into deep, hot fat. Fry until golden brown, turning once. Drain on paper or cake rack. Sprinkle with confectioner’s sugar, or roll in granulated sugar, if desired.
POTATO PANCAKES
Bulviniai blynai
1/4 cup milk
2 eggs
2 cups diced raw potatoes
1 small onion, quartered
3 Tbsps. flour
1 tsp. salt
1/4 tsp. baking powder
Mix all ingredients in blender. Fry. Makes 18 pancakes. Can be served with cottage cheese, sour cream, and/ or bacon bits. Unpeeled potatoes can be used, but the batter will turn black very quickly if not used immediately.
Submitted by Kathy Hazlewood Overland Park, Kansas
YEAST PANCAKES
Mieliniai blynai
1/4 cup warm water
1/3 hpkg. dry yeast
2 eggs
1 tsp. sugar
1/2 tsp. salt
1/2 cup flour
1 cup warm milk
Dissolve yeast in warm water and small amount of sugar. Beat eggs with sugar and salt. Add flour and milk. Mix well. Add yeast. Fry in a pan.
Note: Chopped apples or blueberries may be added to pancake dough.
ANCIENT LITHUANIAN HASH
Senoviškas šiupinys
Boil as many dried peas and fava beans (pupos) as you need. Strain. Mash. Add salt, pepper, and finely chopped onion. Stir in some bacon fat, and, if you wish, some very small pieces of leftover meat. Set in moderate oven until piping hot.
This is a literal translation of one of the oldest known Lithuanian recipes. (From Popular Lithuanian Recipes by Josephine J. Dauzvardis).
INDIVIDUAL NOODLE “KUGELIS”
Lakštininis kugelis
1 pound 1/2-inch wide egg noodles
3 eggs, separated
1 cup (2 sticks) unsalted butter or margarine, melted
1 cup cottage cheese
3 Tbsps. sour cream
1/2 cup seedless raisins
1 Tbsp. sugar
Cinnamon-sugar mixture to taste
Heat oven to 350°. Have greased muffin pans lined with aluminum foil cupcake liners ready. Cook egg noodles according to package directions. Drain and place in large mixing bowl. Mix egg yolks into noodles, then add butter or margarine, followed by the cottage cheese, sour cream and raisins. Beat egg whites in small mixing bowl with 1 tablespoon sugar until soft peaks form. Gently fold into noodle mixture. Scoop noodle mixture into muffin pans filling them just to the top. Sprinkle with cinnamon-sugar mixture. Bake until tops are crisp, 35 to 45 minutes. Cool in pans 5 minutes before removing.
Note: This kugelis can be baked in a greased 9” x 9” baking dish if desired.