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Vegetarian delights

TOMATOES STUFFED WITH EGGS
Pomidorai su kiaušiniais

6 medium tomatoes
3 hard-boiled eggs
1 raw egg
1 Tbsp. bread crumbs
1 Tbsp. chopped parsley
4 Tbsps. butter
Salt and pepper to taste
Preheat oven to 350 ° . Cut off the tops of the tomatoes and, using a serrated spoon, remove most of the pulp. Reserve the tops. Place the tomatoes in a baking dish and fill with the stuffing, consisting of the hard- boiled eggs, the raw egg, the bread crumbs, parsley and salt and pepper to taste. Cover the tomatoes with their tops and place in a greased baking pan, dotting the tops with butter. Bake at 350 ° for about 20 minutes, occasionally basting with their pan liquid.

VEGETABLE CROQUETTES
Daržovių kotletai

1 lb. potatoes
1 lb. carrots
½ lb. dried peas
1 Tbsp. melted butter
3-4 Tbsps. cracker crumbs
3 eggs
1 Tbsp. flour
1 Tbsp. chopped fried onion
Boil unpeeled potatoes and carrots until slightly underdone. Cool. Boil peas. Peel potatoes and carrots, put them and peas through fine grinder. Add crumbs, eggs, flour and onion, salt and pepper to taste. Shape into croquettes. Roll in fine crumbs. Fry in butter. Serve with

Mushroom sauce
¼ lb. dried mushrooms
1 medium onion
1 Tbsp. butter
1 Tbsp. flour
Soak, wash, and boil mushrooms in salt water. Slice mushrooms and onion in thin strips. Fry lightly in butter, blend in flour and enough of the water in which mushrooms boiled to make thin sauce. Pour sauce over croquettes.

FRIED CARROTS
Keptos morkos

2 bunches carrots, blanched (very young carrots may be used whole, unpeeled; older ones should be scraped and cut in halves or quarters.)
1 to 2 Tbsps. butter
¼ cup bouillon, water or orange juice
Sugar, lemon juice, salt and pepper to taste
Blanch, then simmer tightly covered carrots with butter, salt and pepper, and bouillon. When steamed through, add sugar for a sweet taste and lemon for balance, and continue cooking uncovered, stirring constantly, until sauce thickens and carrots begin to brown.

POTATO AND MUSHROOM CASSEROLE
Bulvių ir grybų apkepas

10 potatoes, peeled
1 cup dried mushrooms (porcini, boletus)
2 onions, diced
3 eggs, beaten
6 Tbsps. butter
5 Tbsps. sour cream
Salt and pepper to taste
Slice potatoes and cook for 3-5 minutes, drain when done. Soak mushrooms in 2 cups of water for at least 2 hours. Cook mushrooms; when done, slice thinly. Reserve water. Layer potatoes, onions, mushrooms and eggs in a greased casserole dish, making potatoes the top layer. Add salt and pepper to 1 cup mushroom boiling water, add sour cream, mix well and pour over the top of the potato casserole. Bake at 350 ° for about 30 minutes. This can be a side dish, or eaten as a meal.

COTTAGE CHEESE POTATO PUFFS
Kepti bulviniai varškėčiai

8 raw potatoes, peeled and grated
1 cup dry (farmer’s) cottage cheese
1 egg, beaten
2 Tbsps. sour cream
Salt to taste
Drain some potato juice from grated potatoes, add cottage cheese, egg, salt, and mix well. Make small buns and place on a greased cookie sheet. Paint buns with an egg wash and bake in a preheated oven at 350 ° , until nicely browned. Place baked buns in a deep baking dish, cover with hot butter and sour cream sauce. Cover and place in a warm oven for 10 minutes. The puffs can be eaten as a side dish or as a snack.

MUSHROOMS IN A BLANKET
Kepti grybai tešloje

1 lb. fresh mushrooms
3 oz. butter or vegetable oil
1 egg, beaten
2 Tbsps. flour
2 Tbsps. bread crumbs
Pinch of salt
Mix flour and salt. Brush mushrooms clean, cut in halves, and dust with salted flour. Dip mushroom halves into beaten egg and roll in bread crumbs. Fry breaded mushrooms in hot oil or butter. Place fried mushrooms on a baking sheet and bake in preheated oven at 250 ° for about 10 minutes. Serve with bread or hot potatoes for lunch or a late afternoon snack.