{"id":3343,"date":"2012-05-15T18:51:12","date_gmt":"2012-05-16T00:51:12","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3343"},"modified":"2016-02-20T18:57:15","modified_gmt":"2016-02-21T00:57:15","slug":"tasty-appetizers-for-your-spring-entertainment","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/tasty-appetizers-for-your-spring-entertainment\/","title":{"rendered":"Tasty appetizers for your Spring entertainment"},"content":{"rendered":"

STUFFED MUSHROOMS<\/strong>
\nKim\u0161ti grybai<\/em><\/p>\n

10 ounces mushrooms, washed and trimmed
\n2 Tbsps. butter
\n3 Tbsps. finely chopped onions
\n2 Tbsps. fresh parsley
\n1 cup bread crumbs
\n1 tsp. mustard
\n\u00bc cup grated cheddar or other hard cheese
\nSalt and pepper to taste
\nDry mushroom caps on paper towel. Chop stems. Saut\u00e9 chopped stems with butter, onions, and bread crumbs. Add parsley, mustard, grated cheese, salt and pepper. Fill caps with filling. Bake at 350 \u00b0 for about 15 minutes until tops are browned.<\/p>\n

PORK SHANK ROULADE<\/strong>
\nKarkos vyniotinis<\/em>
\n2 pork shank
\n\u00bd lb. soup greens
\n10 peppercorns
\n2 bay leaves
\nSalt
\nWash shank, cut lengthwise and remove bone. Rub with salt, roll up tightly and tie with string. Boil with vegetables and spices. Cool roulade, and press in the same broth where it cooked. Be- fore serving, remove string, cut meat into thin slices and arrange on a round platter. Serve with horseradish or mustard.<\/p>\n

SANDWICHES<\/strong>
\nSumu\u0161tiniai<\/em><\/p>\n

White and rye bread slices
\nHard-boiled eggs, sliced thin
\nButter or margarine
\nCucumbers, peeled and sliced thin
\nRadishes, sliced thin
\nTomatoes, sliced thin
\nPickles, sliced thin
\nOlives, sliced thin
\nGreen onions, chopped
\nDill weed
\nLunch meats (ham, salami, any type of sausage), sliced thin
\nSardines, optional
\nButter the bread slices. Arrange each bread slice with vegetables, meats, and egg slices. For example, a slice of ham could have a cucumber on top; radishes could be arranged in a circular design with an egg slice on top; tomato could have an egg slice on top; an egg slice could have olives surrounding it; or a slice of sausage can have an egg slice on top and topped with sardines. Use green onions or dill weed to top the sandwich- es. Proportions depend on quantity of sandwiches desired.<\/p>\n

PICKLED MUSHROOMS<\/strong>
\nMarinuoti grybai<\/em>
\n2 lbs. fresh whole mushrooms
\n2 Tbsps. coarse salt
\n2 Tbsps. lemon juice
\n3 cups water
\n1\u00bc cups white vinegar
\n2 bay leaves
\n\u00bc tsp. sugar
\nWash and trim mushrooms. In a large saucepan, combine water and salt and bring to a boil. Add mushrooms; simmer over low heat for 10 minutes. Drain mushrooms, let cool. In a small saucepan, bring vinegar, lemon juice, sugar and bay leaves to a boil. Arrange mushrooms in canning jars. Pour boiling vinegar mixture over mushrooms. Seal jars tightly. Cool. Serve chilled.<\/p>\n

FISH IN VEGETABLE MARINADE<\/strong>
\n\u017euvis dar\u017eovi\u0173 marinate
\n2 lbs. fish (perch, etc.)
\n\u00bd cup flour
\n\u00bd cup oil
\n2 carrots
\n2 onions
\n2 bay leaves
\n6 peppercorns
\n1 tsp. sugar
\nParsley
\nSalt, vinegar to taste
\nClean and bone the fish, cut into pieces, roll in flour and fry in oil. Small fish may be fried whole. Clean and slice vegetables for marinade: onions into thin slices, carrots into a star shape. Saut\u00e9 vegetables in oil about 10 min., then add peppercorns, bay leaves and one cup of broth. Braise in a covered dish. When done, add salt, sugar and vinegar to taste and pour hot marinade over the fish. Heat until boiling point, remove into salad dish and cool. Sprinkle with parsley leaves or scallions. Serve cold.<\/p>\n

HERRING WITH MUSHROOMS<\/strong>
\nSilk\u0117s su grybais
\n1 lb. mushrooms, washed and sliced
\n4 herrings or 1 (32-ounce) jar of marinated herring
\n3 onions, sliced into rings
\n1 tsp. vinegar
\n\u00bd tsp. sugar
\n\u00bc tsp. salt
\n\u00bc tsp. pepper
\n3 Tbsps. oil
\nIf purchasing whole herrings, soak them in cold water for 24 hours, changing the water frequently. Skin, fillet and cut into 2-inch pieces. Arrange these in a large shallow dish; set aside. In a large skillet, heat cooking oil and saut\u00e9 onions and mushrooms until tender. Stir in seasonings. Pour mushroom and on- ion mixture over the herring pieces. Let sit for about 1 hour before serving to blend the flavors. Please note: Soaking whole herring is the old-fashioned but real way to prepare it. Depending on your location, you may find it in ethnic markets. Lithuanians enjoy eating herring prepared with onions, tomatoes, sour cream, marinated, or even fried. Herring is a favorite dish at K\u016b\u010dios or Christmas Eve dinner.<\/p>\n","protected":false},"excerpt":{"rendered":"

STUFFED MUSHROOMS Kim\u0161ti grybai 10 ounces mushrooms, washed and trimmed 2 Tbsps. butter 3 Tbsps. finely chopped onions 2 Tbsps. fresh parsley 1 cup bread crumbs 1 tsp. mustard \u00bc cup grated cheddar or other hard cheese Salt and pepper to taste Dry mushroom caps on paper towel. Chop stems. Saut\u00e9 chopped stems with butter, …<\/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-3343","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\/3343","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=3343"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3343\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}