Kugeli

http://allrecipes.com/Recipe/Kugeli/Detail.aspx

This is a Lithuanian Ethnic dish. The main ingredient is potatoes. The recipe comes from my fathers grandmother and has been a family favorite for more than 75 years. Serve hot as a main dish with either sour cream or applesauce.

Prep Time 25 Min
Cook Time 1 Hr 30 Min
Ready In 1 Hr 55 Min
Yield: 8 servings

Ingredients:

• 3/4 pound salt pork, diced
• 1 onion, coarsely chopped
• 5 pounds potatoes, peeled and cubed
• 3 onions, coarsely chopped
• 6 eggs
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• ground black pepper to taste

Directions:

1. Preheat oven to 450 degrees F (230 degrees C). Oil a 12x15 inch pan with olive oil.
2. Place salt pork in a large, deep skillet over medium heat. Cook until evenly brown, stirring occasionally. Stir in 1 chopped onion, and continue cooking until onion is tender and lightly browned; set aside.
3. Meanwhile, in a large bowl, combine potatoes and remaining chopped onions. Fill the bowl of a food processor with the mixture, and 1 egg. Process until smooth, then transfer to a large bowl. Repeat until all has been processed. Season with pepper. Stir in the salt pork mixture. Blend in flour gradually to absorb some moisture, but err on the side of less flour.
4. Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for 1 hour, or until top is evenly browned.

Kepta Kiðkiena (Baked Rabbit)

http://ausis.gf.vu.lt/eka/food/meat.html

Ingredients:

• 1 k (2 lbs) rabbit meat, cut into medium pieces
• 200 g (3/4 cup) bacon, sliced
• 50 g (4 tablespoons) butter
• 1/2 cup bread crumbs; 1 cup sour cream
• 2 tablespoons vegetable oil
• seasonings, pepper, 10 juniper berries, 1 teaspoon caraway seed, salt
• MARINADE
• 4 cups water
• 1 cup vinegar
• 1 teaspoon sugar
• bay leaves, salt and pepper to taste

Directions:

• Cook marinade, cool and soak rabbit pieces 24-48 hours, refrigerate.
• Remove rabbit from marinade, blot dry, lard pieces with bacon slices, rub pieces with oil and ground seasonings.
• Layer remaining bacon on bottom of roaster, place rabbit pieces on top, pour 1/2 cup of marinade and bake in preheated oven at 350F/180C, basting with pan juices until rabbit is soft.
• Serve baked rabbit pieces covered with bread crumbs and sprinkled with melted butter.
• A sauce made with pan juices and sour cream is served together and mashed potatoes and stewed beets.

Keptas Kalakutas Su Slyvomis (Roasted Turkey With Prunes)

http://ausis.gf.vu.lt/eka/food/meat.html

Ingredients:

• 1 turkey
• 1 k (2 lbs) prunes
• 200 g (3/4 cup) butter
• seasoning mixture, ground cloves, bay leaves, pepper, salt to taste

Directions:

• Rub turkey, inside and out, with seasonings and fill with prunes.
• Place turkey into roaster, brush with melted butter, pour 1/2 cup water into bottom of roaster, bake in oven, basting often with pan juices.
• Just before turkey is done, cover with sour cream several times.
• To serve, cut bird into serving pieces, arrange in form of bird on platter, cover with pan juices and surround with baked prunes.
• Hot or cold turkey is delicious with cranberry or lingonberry sauce.

Aviena Troðkinta Su Grybais (Braised Lamb With Mushrooms)

http://ausis.gf.vu.lt/eka/food/meat.html

Ingredients:

• 1/2 k (1 lb) lamb, shoulder cut
• 1 onion chopped; 5 dried boletus mushrooms
• 1 tablespoon flour
• 2 tablespoons sour cream
• seasonings, juniper berries,
• salt and pepper to taste

Directions:

• Cook lamb in salted water, but do not overcook.
• Cut into serving pieces. Cook soaked mushrooms, julienne.
• Place lamb pieces into a braising pot, cover with onion, mushrooms and seasonings, pour 1/2 cup mushroom cooking water, cover and braise for 25-30 minutes.
• When braising is almost done, add sour cream blended with flour, stir to blend.
• Simmer for 5 more minutes.
• Serve with potatoes and dill pickles.

Ðiupinys (Hodgepodge)

http://ausis.gf.vu.lt/eka/food/meat.html

Ingredients:

• pork snout, cut in half, lengthwise
• 1 pork foot, cut lengthwise
• 1 pork tail
• 1 cup barley
• 1 cup dried peas, soaked
• 1 cup dried navy beans, soaked
• 3 potatoes, peeled and diced
• 3 onions, chopped
• 3 bay leaves
• 10 peppercorns
• salt to taste

Directions:

• Place all meats into cooking pot, cover with water and cook on low heat until meat is soft.
• Add salt and cook for another 15 minutes.
• Remove meats from cooking liquid, there should be about 3 l (12 cups) of cooking liquid.
• Cook soaked legumes and barley in meat cooking liquid.
• When legumes and grain are done, add potatoes and cook until potatoes are soft and all cooking liquid has evaporated.
• Pour hodgepodge into a deep bowl, make hole in the center and place all cooked meat in it.

This is a favorite holiday dish.

Kiaulës Yyniotinis (Pork Roulade)

http://ausis.gf.vu.lt/eka/food/meat.html

Ingredients:

• 2 pork ears
• 4 pork feet
• 3 onions, chopped
• 3 carrots, sliced
• bay leaf
• parsley sprigs
• salt and pepper to taste

Directions:

• Cover meat with water and bring to a boil, remove scum.
• When meat has softened add vegetables and seasonings.
• Cook for 30 minutes. Remove meats from stock, flatten ears and let cool.
• Cut up meat from cooked feet and layer on each ear. Roll up each ear and tie with string, keep weighed down for about 30 minutes.
• Remove strings, place roulades in a deep dish, cover with cooking liquid, chill for several hours.
• Slice roulades, place on serving platter, surround with jelled cooking liquid, sprinkle with cooked carrot slices and decorate with parsley sprigs.
• Serve with marinated beets.
  

Skilandis

http://ausis.gf.vu.lt/eka/food/meat.html

Ingredients:

• 5 k (10 lbs) fresh, lean pork ham
• 1 k (2 lbs) fresh pork side
• 200 g (6 oz) salt
• 1 tablespoon pepper
• 5 cloves garlic, minced
• 5 g (1 teaspoon) saltpeter
• 50 g (2 oz) 96% alcohol (to remove excess moisture)
• 1 teaspoon sugar
• 1 pork stomach

Directions:

• Chop meats, add garlic, pepper.
• Heat salt in skillet and add to meats.
• Mix well.
• Add saltpeter, sugar and alcohol.
• Mix gently.
• Stuff meat mixture tightly into prepared pigs stomach, so that no air pockets remain.
• When stuffing is complete, sew up opening and place between 2 boards and tie tightly.
• Keep in a cool, dry place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks.
• Towards end of smoking, add juniper branches to give that special flavoring.