Appetizers

Bacon Buns (Pyragėliai su Lašinukais)

Picture
1 lb. flour
1 c. milk
4 tsp. fresh yeast
4 tbsp. butter
2 tsp. sugar;salt
1 egg for egg wash
FILLING
1/2 lb. bacon finely cubed
1 onion, finely chopped
1 tbsp. butter
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
pinch of ground cloves
    1. Blend yeast with sugar and dissolve in warm milk.
    2. Add half flour, mix well and let rise for one hour.
    3. Then add remaining flour melted butter, salt, and knead well.
    4. Set in warm place and rise for another hour.
    5. To make filling fry onion in butter, adding bacon cubes and spices.
    6. Mix all and heat do not fry.
    7. Roll out dough to 1/2 inch thickness, cut 2 1/2 inch rounds, place 1 teaspoon filling, fold over and seal edges.
    8. Place on a baking sheet and let rise for 30 minutes.
    9. Brush with egg wash and bake in preheated oven at 350F for 30 minutes or until light brown.
    10. Buns can be eaten cold or warm.

    This recipe was taken from Birute Imbrasiene Lithuanian Traditional Foods.

    Potato Pancakes (Bulviniai Blynai)
    7 medium potatoes
    1 medium onion
    3 eggs
    1/2 teaspoon salt
    dash pepper
    4 tablespoons flour

       1. Peel and grate potatoes, drain water. Add grated onion, eggs, salt, and pepper.
       2. Add flour and mix until the consistency of thick batter.
       3. Add 1/8c.-1/4c. milk if too thick and beat until mixture looks like waffle batter.
       4. Fry in vegetable oil until golden brown on both sides.
       5. Drain on paper towels.
       6. Serve with sour cream

    This recipe is from Elsie Kasmisky. Lithuanian Customs and Other Ethnic Cookery: Knights of Lithuania Anthracite Council #144 Circulation Service: 1968-1988

    Dill Pickles  (Marinuotas Agurkas)
    4 lb. (4 inch pickles)
    6 tablespoon salt
    6 cups cold water
    8 heads and stems of dill
    2 tablespoons sugar

    1. After washing pickles, cut off ends to permit flavor and salt to penetrate.
    2. Dissolve salt and sugar in the cold water.
    3. Pack in large glass jar or crock, alternating pickles and dill.
    4. Cover with liquid, put on lid and a rock so they are submerged.
    5. After 3 days pickles are ready to use.
    This recipe is from Marie John. Lithuanian Customs and Other Ethnic Cookery: Knights of Lithuania Anthracite Council #144 Circulation Service: 1968-1988.