{"id":3097,"date":"2007-11-15T21:35:39","date_gmt":"2007-11-16T03:35:39","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3097"},"modified":"2016-05-02T14:50:37","modified_gmt":"2016-05-02T20:50:37","slug":"a-few-more-kucios-dishes","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/a-few-more-kucios-dishes\/","title":{"rendered":"A few more K\u016b\u010dios dishes"},"content":{"rendered":"

CHRISTMAS EVE BISCUITS<\/strong>
\n\u0160li\u017eikai\u00a0 \/\u00a0 K\u016b\u010diukai<\/em><\/p>\n

1 cup self-rising flour
\n2 cups ordinary flour
\n2 Tbsps. powdered sugar
\n1 egg
\n1\/3 lb. margarine (2 sticks)
\n1 cup cold water (approx.)
\nMix all ingredients\u00a0 (margarine should be room temperature –\u00a0 soft), knead dough, cool in refrigerator 2-3 hrs.\u00a0 or overnight, roll into finger-width strips, cut into inch-long pieces, and bake on a cookie sheet in a 350\u00b0 oven until golden brown.\u00a0 Serve with poppy seed milk.<\/p>\n

POPPY SEED MILK<\/strong>
\nAguon\u0173\u00a0 pienas<\/em><\/p>\n

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.\u00a0 Pour sweetened water or milk over crushed seeds to make a thin liquid. Place desired amount of \u0161li\u017eikai in a bowl, cover with poppy seed milk and eat like cereal.
\nNote:
\nAn 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.<\/p>\n

FRESH CRANBERRY PUDDING<\/strong>
\nSpanguoli\u0173\u00a0 kisielius<\/em><\/p>\n

3 cups fresh cranberries (cranberry juice may also be used. Prepara\u00adtion is identical,\u00a0 but for cooking cranberries)
\n2 cloves
\n4 cups water
\n1 cup sugar (less,\u00a0 according to taste)
\n3 Tbsps. potato starch<\/p>\n

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.\u00a0 Serve cold. May be garnished with whipped cream.<\/p>\n

CHRISTMAS EVE SAUERKRAUT<\/strong>
\nR\u016bg\u0161t\u016bs\u00a0 pasnikiniai\u00a0 kop\u016bstai<\/em><\/p>\n

1 lb. sauerkraut
\n1 small head fresh cabbage, chopped fine\u00a0 (about 1 cup)
\n5 cups water
\n2-3 Tbsps.\u00a0 oil
\n1 large onion,\u00a0 chopped fine
\n2 bay leaves,\u00a0 5 white peppercorns<\/p>\n

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.\u00a0 Cover and simmer\u00a0 1\u00a0 hr., stirring occasionally until cabbage and sauerkraut is completely tender. May be prepared in advance and heated before serving.\u00a0 Serve with boiled or baked potatoes.<\/p>\n

HERRING\u00a0 ROLLS<\/strong>
\nSilki\u0173\u00a0 vyniotiniai<\/em><\/p>\n

2 whole herrings
\n2 onions (medium size)
\n1 carrot
\n1\u00a0Tbsp.\u00a0oil
\n4 cloves,\u00a0 6 peppercorns,\u00a0 2 bay leaves
\n2 cups water
\n2\/3 cup white vinegar
\n2\u00a0dill pickles,\u00a0 cut in quarters lengthwise<\/p>\n

Soak herring for 48 hrs., place in glass bowl, cover with cold water, keep in cool place (not refrigerator) chang\u00ading water at least once in 12 hrs. Fillet and skin herring.\u00a0 Chop vegetables, add seasonings, simmer\u00a0 15 min. Add vinegar and 1\/2 Tbsp. sugar, continue simmering for about 5 more min., cool thoroughly.\u00a0 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.<\/p>\n

STUFFED FISH FILLETS<\/strong>
\n\u012edaryti\u00a0 \u017euvies\u00a0 pjaustiniai<\/em><\/p>\n

4-5 fish fillets
\n5 Tbsps.\u00a0 oil
\n3\/4 cup mushrooms (fresh,\u00a0 canned or dried)
\n1 large onion
\n1\/2 cup dry white wine
\n1\/2 Tbsp.\u00a0 white pepper
\n1\u00a0 Tbsp.\u00a0 chopped parsley
\nSalt to taste
\n1\/2 cup fish broth
\n3 cup bread crumbs (dry)<\/p>\n

To make fish broth: boil fish bones (heads may also be used) with season\u00ad 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.\u00a0 Place fillets on cutting board or wax paper, spread 1 Tbsp. of mixture on each fillet, roll, tie with string, and dredge in remain\u00ad ing bread crumbs. Oil pan, add fish and bake at 325\u00b0 for 20-25 min. Before finishing baking, add wine with remaining fish broth.\u00a0 Bake\u00a0 10 more min.\u00a0 at 350\u00b0.\u00a0 Cool slightly, carefully remove string and serve while still warm.<\/p>\n","protected":false},"excerpt":{"rendered":"

CHRISTMAS EVE BISCUITS \u0160li\u017eikai\u00a0 \/\u00a0 K\u016b\u010diukai 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\u00a0 (margarine should be room temperature –\u00a0 soft), knead dough, cool in refrigerator 2-3 hrs.\u00a0 or overnight, roll into finger-width strips, cut into …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-3097","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=3097"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3097\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}