A few more Kūčios dishes

Šližikai  /  Kūčiukai

1 cup self-rising flour
2 cups ordinary flour
2 Tbsps. powdered sugar
1 egg
1/3 lb. margarine (2 sticks)
1 cup cold water (approx.)
Mix all ingredients  (margarine should be room temperature –  soft), knead dough, cool in refrigerator 2-3 hrs.  or overnight, roll into finger-width strips, cut into inch-long pieces, and bake on a cookie sheet in a 350° oven until golden brown.  Serve with poppy seed milk.

Aguonų  pienas

Cover about 2 cups of dried poppy seeds with boiling water, let stand 5 min., drain and crush or grind the seeds in a food mill.  Pour sweetened water or milk over crushed seeds to make a thin liquid. Place desired amount of šližikai in a bowl, cover with poppy seed milk and eat like cereal.
An easier and faster (perhaps not as traditional) way to make poppy seed milk is to buy a can of Solo brand poppy seed cake filling. Thin the filling with warm water or milk, and you have instant poppy seed milk.

Spanguolių  kisielius

3 cups fresh cranberries (cranberry juice may also be used. Prepara­tion is identical,  but for cooking cranberries)
2 cloves
4 cups water
1 cup sugar (less,  according to taste)
3 Tbsps. potato starch

Pick over cranberries, cover with cold water (reserve about V a cup of water for dissolving the potato starch) and simmer until berries burst. Force cooked berries through strainer, place in saucepan, add sugar and cloves. Dissolve potato starch in cold water and slowly add to boiling liquid, stirring constantly. Boil 2-3 min. until pudding thickens.  Serve cold. May be garnished with whipped cream.

Rūgštūs  pasnikiniai  kopūstai

1 lb. sauerkraut
1 small head fresh cabbage, chopped fine  (about 1 cup)
5 cups water
2-3 Tbsps.  oil
1 large onion,  chopped fine
2 bay leaves,  5 white peppercorns

Wash sauerkraut well changing water and draining 3 times. Bring salted water to boil, add cabbage and simmer until tender but still firm. Do not drain. Add sauerkraut and other seasonings. Saute onion in oil until tender but not brown. Add together with the oil to cabbage. Add chopped mushrooms.  Cover and simmer  1  hr., stirring occasionally until cabbage and sauerkraut is completely tender. May be prepared in advance and heated before serving.  Serve with boiled or baked potatoes.

Silkių  vyniotiniai

2 whole herrings
2 onions (medium size)
1 carrot
1 Tbsp. oil
4 cloves,  6 peppercorns,  2 bay leaves
2 cups water
2/3 cup white vinegar
2 dill pickles,  cut in quarters lengthwise

Soak herring for 48 hrs., place in glass bowl, cover with cold water, keep in cool place (not refrigerator) chang­ing water at least once in 12 hrs. Fillet and skin herring.  Chop vegetables, add seasonings, simmer  15 min. Add vinegar and 1/2 Tbsp. sugar, continue simmering for about 5 more min., cool thoroughly.  Roll each pickle quarter into one herring fillet and secure with toothpick. Place herring in a glass dish and pour marinade to cover. Keep cold and covered. May be served in 24 hrs.

Įdaryti  žuvies  pjaustiniai

4-5 fish fillets
5 Tbsps.  oil
3/4 cup mushrooms (fresh,  canned or dried)
1 large onion
1/2 cup dry white wine
1/2 Tbsp.  white pepper
1  Tbsp.  chopped parsley
Salt to taste
1/2 cup fish broth
3 cup bread crumbs (dry)

To make fish broth: boil fish bones (heads may also be used) with season­ ing (onion, parsley, celery, pepper). Strain. Saute mushrooms and onion in oil until soft, add salt, seasonings and about x/2 cup of bread crumbs. Add 3-4 Tbsps. fish broth, mix well.  Place fillets on cutting board or wax paper, spread 1 Tbsp. of mixture on each fillet, roll, tie with string, and dredge in remain­ ing bread crumbs. Oil pan, add fish and bake at 325° for 20-25 min. Before finishing baking, add wine with remaining fish broth.  Bake  10 more min.  at 350°.  Cool slightly, carefully remove string and serve while still warm.