Slizikai (Christmas Eve biscuits) with Poppy Seed Milk

I cup self-rising flour
2 cups ordinary flour
2 tbsps. powdered sugar
I egg
1/2 Ib. margarine (two sticks)
I cup cold water (approx.)

Mix all ingredients (margarine should be room temperature- soft), knead dough, cool in refrigerator 2-3 hours or overnight, roll into finger-width strips, cut into inch long pieces and bake on a cooky sheet at 350 oven until brown.

Poppy Seed Milk

Cover about 2 cups of dried poppy seeds with boiling water, let stand 5 minutes, drain and crush or grind the seeds in a food mill. Pour sweetened water or milk over crushed seeds to make a thin liquid. Place desired amount of slizikai in a bowl, cover with poppy seed milk and eat like cereal.

Fried Smelts (Marinated)

2 lbs. smelts
Salt and flour
Oil for frying

Clean smelts, remove heads (they may be purchased cleaned and frozen) and the insides. Mix flour with salt, place in a paper bag, drop the smelts in the flour mixture and shake until covered. Fry in hot oil until done. Cool. Prepare marinade, cool and pour over smelts to cover. May be served in 6-7 hours.

This method may also be used to marinate other types of firm fleshed fish which remain intact when cooked.

Marinade

1 onion
1 stalk celery
10 black peppercorns
3 bay leaves
3 cloves
1/2 tsp. sugar
1 cup white vinegar
2 cups water

Pinch of salt (the fish was already seasoned when fried. The salt may be completely ommited).

Mix ingredients in saucepan and simmer 10-15 min. until onion and celery is tender. Cool and use.

Mushrooms with Sour Cream

2 large onions, chopped fine
2 tbsps. oil
1/2 cup sour cream

2 lbs mushrooms, fresh or canned. Dried mushrooms may also be used, but they must be washed well and soaked in hot water at least 1 hour. Drain and wash again.

Clean fresh mushrooms, cut lengthwise, if mushrooms are canned, drain well (liquid may be reserved for other uses).

Saute onions in oil until tender but not brown. Add mushrooms, saute 5 min. until done. Add salt to taste. If mushrooms are canned, do not add salt because they are already salted. They are also cooked, simply heat them through. When mushrooms are done, reduce heat, add sour cream and stir while heating until sour cream liquifies. Do not bring to a boil. Serve hot, with potatoes or black rye bread.

Stuffed Fish Fillets

4-5 fillets
5 tbsp. oil
3/4 cup mushrooms (canned, fresh or dried)
1 large onion
1/2 cup dry white wine
1/2 tbsp. white pepper
1 tbsp. chopped parsley
Salt to taste
1/2 cup fish broth
3/4 cup bread crumbs (dry)

To make fish broth: boil fish bones (head may also be used) with seasonings: onion, parsley, celery, pepper. Strain.

Saute mushrooms and onion in oil until soft, add salt, seasonings and about 1/2 cup of bread crumbs. Add 3-4 tbsps. fish broth, mix well. Place fillets on cutting board or wax paper, spread 1 tbsp. of mixture on each fillet, roll, tie and dredge in remaining bread crumbs. Oil pan, add fish and bake at 325 for 20-25 min. Before finishing cooking, add wine with remaining fish broth. Cook 10 more min, at 350. Cool slightly, carefully remove string and serve) while still warm.

Marinated Mushrooms

About 2 lbs. small white fresh mushrooms
3 tbsps. lemon juice
1 tsp. salt (or less, to taste)
6 cups boiling water
1 medium onion
1 clove garlic

3/4 cup white vinegar
2/3 cup liquid from cooked mushrooms
7 crushed black peppers
1 bay leaf
1 tsp. sugar
2-3 tbsps. oil (olive)

Bring water to boil, add salt, lemon juice and cleaned mushrooms (if small, leave uncut). Simmer 5 minutes. Drain well. Cut onion crosswise and separate into rings, chop garlic fine. In a glass container place alternating layers of mushrooms and onion with garlic. Meanwhile bring 2/3 cup mushroom liquid to boil, add all remaining ingredients, bring to boil and simmer about 5 minutes. Cool liquid and pour over mushrooms. Add oil on top (do not mix with mushrooms and marinade). Keep refrigerated overnight and serve the following day.

(Danute Brazyte Bindokiene. Lithuanian Customs and Traditions)