{"id":3118,"date":"2008-05-15T12:34:03","date_gmt":"2008-05-15T18:34:03","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3118"},"modified":"2016-02-17T12:43:04","modified_gmt":"2016-02-17T18:43:04","slug":"for-your-summer-buffet","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/for-your-summer-buffet\/","title":{"rendered":"For your summer buffet"},"content":{"rendered":"

BACON BUNS<\/strong>
\nLa\u0161iniuo\u010diai<\/em><\/p>\n

1 package dry yeast
\n1 tsp. sugar
\n\u00bd cup warm water
\n\u00be cup warm milk
\n1\/3 cup sugar
\n\u00bd cup oil
\n1 tsp. salt
\n3 eggs, beaten
\n\u00bc tsp. mace
\n4 to 4
\n\u00bd cups all-purpose flour
\nIn a small bowl dissolve yeast in warm water; add sugar. Let stand 5 minutes. In a large bowl combine 4 cups flour, sugar and mace. Make a well in the center of the flour mixture and add eggs, oil and warm milk. Then add the yeast mixture. Mix all ingredients together to make a soft dough. Place dough in a large well-greased bowl, cover and set in a warm place until doubled. Punch dough down and divide into two equal parts. Roll each into 12-inch circles; cut each circle into 12 wedges. Place a small amount of filling (recipe follows) in each wedge. Roll up the wedges, starting from the wide edge; seal well. Cover rolls and let rise in a warm place about 1 hour or until doubled. Brush tops of buns with beaten egg. Bake at 350\u00b0 F 10 to 15 minutes on a lightly greased cookie sheet.
\nFilling for bacon buns
\n1 lb. lean ground beef and\/or pork
\n1 medium onion, finely chopped
\n\u00bc lb. bacon, chopped
\n\u00bc lb. mushrooms, cleaned and chopped
\n2 eggs, slightly beaten
\npinch black pepper
\nBrown meat and bacon; add onion and mushrooms. Saute together over medium heat until onions are transparent. Cool mixture, add eggs and pepper. Use about a teaspoon of filling for each bun. Bacon or mushrooms alone may be substituted for the ground meat. The dough can also be cut into rounds, filled and baked in an oval shape.<\/p>\n

STUFFED EGG SHELLS<\/strong>
\nKim\u0161ti kiau\u0161ini\u0173 luk\u0161tai<\/em><\/p>\n

4 hard-boiled eggs
\n\u00bd lb. ground ham or sausage meat,
\ncooked
\n4 Tbsps. hard cheese such as
\ncheddar, grated
\n2 tsps. mustard
\n2 tsps. fresh dill, chives or parsley, chopped
\n4 Tbsps. sour cream or other creamy dressing
\n2 Tbsps. horseradish
\nPinch of salt, pepper
\nDry bread crumbs
\n2 Tbsps. water
\nPlace unshelled boiled egg in a dishtowel and cut lengthwise with a sharp knife, making sure to keep shell intact. Repeat with remaining eggs. Carefully remove whites and yolks; set shells aside. Chop eggs and mix thoroughly with other ingredients (except bread crumbs and butter) in a medium bowl. Carefully fill each shell with egg mixture. Pour bread crumbs onto a plate. Press flat surface of stuffed egg shell into the bread crumbs. Place stuffed egg shells, flat side down, in a skillet with melted butter. Lightly brown the tops over medium heat, 2 to 3 minutes. Serve immediately.<\/p>\n

LAYERED RIBBON SANDWICHES<\/strong>
\nSluoksniuoti sumu\u0161tiniai<\/em><\/p>\n

Ribbon sandwiches are made from 3 layers of black and white bread with various sandwich toppings. Cut the bread into thin slices and For your summer buffet remove the crust. The first layer should be formed from squares of white bread, cut to a desired size. Spread with any kind of appetizer spread, the same thickness as the bread. A layer of black bread comes next, spread with another sandwich filling, followed by a third layer of white bread. Now, the sandwich is pressed together for a few hours, so that the various pieces of bread can fuse. Then, spread the top with herring or anchovy butter, or a thin layer of mayonnaise, and sprinkle with finely chopped hard-boiled egg yolk, egg white, smoked ham, and scallions in such a way that each topping forms a stripe. Slice across the design into small 1 \u00bd to 2-inch pieces and arrange on a platter. The fillings for these ribbon sandwiches may be anything you like: smoked meat or fish, cheese, sliced marinated mush- rooms, etc. Please note: Nowadays many food stores that carry European products, particularly those located in areas that have large Eastern European populations, also carry black bread imported from Lithuania.<\/p>\n

MUSHROOMS IN SOUR CREAM<\/strong>
\nGrybai su grietine<\/em><\/p>\n

1 lb. fresh mushrooms, sliced
\n2\/3 cup green onion, chopped
\n2 Tbsps. butter
\n1 Tbsp. lemon juice
\n1 Tbsp. flour
\n1 cup sour cream
\n2 Tbsps. fresh dill, chopped, or
\n1 Tbsps. dried dill
\n\u00bc tsp. salt
\n1\/8 tsp. pepper
\nSaute mushrooms and onions in butter for about 4 minutes. Add lemon juice. Stir in flour and continue to cook for 1 more minute. Add sour cream, dill, salt and pepper. Serve warm with crackers, as a side dish with meat or poultry, or double the quantity and serve with a salad and bread as a light lunch.<\/p>\n","protected":false},"excerpt":{"rendered":"

BACON BUNS La\u0161iniuo\u010diai 1 package dry yeast 1 tsp. sugar \u00bd cup warm water \u00be cup warm milk 1\/3 cup sugar \u00bd cup oil 1 tsp. salt 3 eggs, beaten \u00bc tsp. mace 4 to 4 \u00bd cups all-purpose flour In a small bowl dissolve yeast in warm water; add sugar. Let stand 5 minutes. …<\/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-3118","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\/3118","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=3118"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3118\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}