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Summer Harvest

BROCCOLI SALAD
Brakoliu mišrainė

1 medium head broccoli
1 cup sunflower seeds
1 cup raisins
1 red onion, chopped
½ cup apple cider vinegar
½ cup sugar
2 Tbsps. mayonnaise
Trim broccoli and remove tough ends; wash thoroughly. Chop into ½ – inch pieces and place in large bowl. Add sunflower seeds, raisins and onion. In a separate bowl, whisk together vinegar, sugar and mayonnaise. Pour dressing over broccoli mixture. Toss lightly. Serve in bowl lined with lettuce leaves.

SPINACH SALAD
Špinatų salotos

¾ to 1 lb. fresh spinach
5 green onions, finely chopped
2 hard-boiled eggs, chopped
1 raw egg
2 Tbsps. sugar
2 Tbsps. white vinegar
2 Tbsps. wine vinegar
½ to 1 lb bacon, chopped in  ½-inch pieces.
Cut stems off spinach and tear into bite-sized pieces. Add onions and boiled eggs to spinach. Lightly beat raw egg with sugar and vinegar. Set aside. In a large frying pan, fry bacon until it is crisp. Remove extra fat by drying the bacon on paper towels. Add 2-3 spoonfuls of bacon grease to a small saucepan. Slowly add the egg/ vinegar mixture. Stirring constantly, boil the mixture about 1 minute or until it thickens. Pour on the spinach and toss. The spinach and dressing can be prepared ahead of time. The vinegar mixture should be warmed-up before pouring on the spinach.

CREAMY CUCUMBER SALAD
Agurkų mišrainė

2 medium cucumbers, peeled, thinly
sliced
2 small onions, minced
2/3 cup light sour cream
2 Tbsps. plus 2 tsps. cider vinegar
4 tsps. sugar
½ tsp. salt
Freshly ground pepper to taste
4 tsps. each: snipped fresh chives, minced parsley
Put cucumbers in large bowl. Set aside. Combine onion, sour cream, vinegar, sugar, salt and pepper in small bowl until well blended. Add to cucumbers; toss until well-combined. Refrigerate, covered, at least 4 hours. To serve, drain; toss until well-mixed. Add chives and parsley; toss. Adjust seasoning to taste. Serve chilled on greens.

TOMATOES WITH MUSHROOMS
Pamidorai ádaryti grybais

10 medium tomatoes
1 large onion
½ cup oil
½ lb. dried mushrooms
2 Tbsps. bread crumbs
Salt, pepper to taste
Wash and dry firm tomatoes, cut off tops, scoop out seeds and pulp. Save tops. Very lightly sprinkle with salt and pepper. Sauté finely chopped onion in oil until golden, add chopped cooked mushrooms, bread crumbs, salt and pepper; mix and sauté mixture briefly. Stuff tomatoes with above mixture, cover with tomato tops, secure with toothpick. Place in baking dish, not touching each other and bake in a 300 ° oven, 15-20 minutes. Check frequently to avoid splitting of tomato skins. Remove from oven and baste with pan juices. Leave in baking dish until cooled. Serve cold.

SAUERKRAUT SALAD
Raugintų kopūstų salotos

3 cups barrel-cured sauerkraut, or
1 No. 2 can sauerkraut
3 Tbsps. vegetable oil
1 stalk green onion, (or 1 small onion, diced, and fried in oil)
Dash of pepper to taste Remove sauerkraut to sieve. Run cold water over it. Drain. Chop onion, add to kraut. Pour oil over kraut. Mix well. Season with pepper. Chill thoroughly. About 1 cup shredded fresh cabbage can be added to make a different cole slaw. For color, add diced unpeeled red apple or shredded raw carrot.

POTATO SALAD
Bulvių mišrainė

6-7 potatoes, boiled and peeled
1½ cups celery, chopped
1 cup dill pickles, chopped
1 cup fresh cucumber, chopped(optional)
2 hard-boiled eggs, chopped
3 Tbsps. dill, chopped
Salt and pepper to taste
1 cup frozen peas (optional)
½ cup mayonnaise
½ cup sour cream
1 Tbsp. mustard
Cube cold potatoes; add all but the last three ingredients. Mix. Dress salad with mixture of mustard, mayonnaise and sour cream.