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Chicken Salad With Apples, Walnuts and Maple-Mustard Vinaigrette
• 1 to 1 1/2 lb. skinless, boneless poached chicken breast, cut into 1/2-in. chunks (or leftover chicken to equal 2 1/2 to 3 c.)
• 1 c. diced celery
• 2 large tart apples, cored, skinned and cut into 1/2-in. chunks
• 3/4 c. lightly toasted chopped walnuts
• 1/3 to 1/2 c. Maple-Mustard Vinaigrette (see recipe)
• Fresh greens
Toss together the chicken, celery, apples and walnuts with just enough dressing to lightly coat; refrigerate until cold. When ready to serve the salad, place the chicken mixture on a bed of fresh greens and drizzle with additional vinaigrette.
To toast nuts, heat them in a small, dry saucepan over low heat until fragrant and lightly browned.
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Maple-Mustard Vinaigrette
• 1/3 c. cider vinegar
• 3 garlic cloves, peeled and crushed
• 2 shallots, peeled and diced
• 1 tsp. freshly ground pepper
• 1 tsp. smooth Dijon mustard
• 1 tsp. coarse mustard
• 2/3 c. maple syrup
• 1 c. vegetable oil
In a blender, combine vinegar, garlic, shallots, ground pepper, Dijon and coarse mustard and maple syrup. Blend on high, then pour in the oil in a slow stream and process until thick.
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RASPBERRY LEMONADE
8 ounces frozen raspberries or strawberries
Juice of 3 lemons
1/3 cup sugar, or to taste
In blender, puree frozen berries and ¾ cup water until smooth. Pour puree into large pitcher. Add lemon juice, 3 cups water and sugar. Stir until sugar is dissolved. Refrigerate. Stir right before serving. (Note: This recipe is best when made at least 2 hours prior to serving. Flavors need time to combine.)
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FRESH LEMONADE
Juice of 2 lemons
3 heaping tablespoons sugar
In 1-quart glass jar with lid, combine 2 cups cold water, lemon juice and sugar. Screw lid on tight, and shake until sugar is dissolved. Pour over ice in tall glasses.
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PINEAPPLE ICED TEA
3 cans (12 ounces each) unsweetened pineapple juice concentrate, thawed
1½ cups fresh squeezed lemon juice
1 cup sugar
12 cups prepared ice tea, made according to package directions
In large pitcher, mix juice concentrate, lemon juice and sugar until sugar is dissolved. Stir in tea. Store covered in refrigerator.
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Blueberries and Cream Pie
1 unbaked pie shell
4 C. blueberries (2 pints)
2/3 C. sugar
1/4 C. flour
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 C. milk
1/2 C. heavy cream
Preparation:
Preheat the oven to 400 degrees. Rinse berries and pick out any undesireable ones. After the berries have drained and are somewhat dry pour them into the pastry shell. In a small bowl combine the sugar, flour, cinnamon, and salt. Stir in the milk and the whipping cream, whisk until smooth. Pour over the berries and ake for 45 minutes. After about 30 minutes you may want to cover the edges of the crust with foil if it is getting too dark. Cool on a wire wrack and refrigerate 2 hours before serving.
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Chicken-pasta salad with blueberries
9 oz Pkg Frozen French Cut Green Beans thawed
3 cup Chicken Breast cooked & Shredded
3 cup Fusilli Pasta cooked w/o Salt
1 cup Fresh Blueberries
3/4 cup Celery thinly sliced
1/4 cup Green Onion thinly Sliced
2 tbsp Fresh Oregano finely Chopped
1/2 cup Plain Low-Fat Yogurt (plus 2 Tbsp.)
1/4 cup Mayonnaise (plus 1 Tbsp)
3 tbsp Blueberry Vinegar
1/2 tsp Salt
1/2 tsp Black Pepper coarsely Ground
Lettuce Leaves
Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl.
Combine yogurt and next 4 ingredients in a bowl; stir well.
Pour over chicken mixture, toss gently.
Cover and chill 2 hours.
Serve on a lettuce-lined serving plate
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Peach soup with blueberries
6 Fresh peaches
1 cup Orange juice
1/2 tbsp Nutmeg
1/2 large Cantaloupe
Peel and slice peaches.
Simmer in orange juice with nutmeg (cinnamon might be good too).
Puree, adding also as you puree: ½ large cantaloupe.
taste the resulting "soup".
Thin with orange juice if it seems too thick, add a touch of honey or sugar if your fruit wasn"t sweet enough for your taste.
Chill
serve garnished with handfuls of fresh blueberries.
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Chilled Blueberry Soup
3 cups blueberries
4 cups water
pinch salt
1 Tablespoon sugar
1 and 1/2 cups sour cream
3 Tablespoons flour
1/8 teaspoon cinnamon
Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.
Whip flour into the sour cream, then whip both into the hot liquid. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.
Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator. When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.
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Quick Chicken Stir-Fry
3/4 pound boneless, skinless chicken breasts, cut into thin strips
4 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger root or ground ginger
2 tablespoons vegetable oil, divided
1 each red bell pepper and onion, sliced
1/4 pound sliced mushrooms and snow peas
Hot cooked rice
In bowl, combine chicken, 1 Tbsp. each soy sauce and cornstarch,
garlic and ginger; let stand 15 minutes.
Meanwhile, combine remaining 3 Tbsp. soy sauce, 1 Tbsp.
cornstarch and 3/4 cup water. Heat 1 Tbsp. oil in hot wok or
skillet over medium-high heat. Add chicken and stir-fry 3
minutes; remove from pan.
Heat remaining 1 Tbsp. oil in same pan. Add vegetables and
stir-fry 5 minutes. Stir in chicken and soy sauce mixture;
stirring constantly, bring to boil and boil 1 minute.
Serve over rice.
Makes 4 servings
SHRIMP or BEEF STIR-FRY: Substitute 3/4 pound cleaned shrimp
or sliced tender beef steak for chicken. Prepare as above,
except stir-fry shrimp or beef only 1 minute.
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Grybu salotos su grietine
(Mushrooms salad with sour cream)
0,5l mushrooms, onion, 100g sour cream, black pepper.
Cut pickled (or in brine) mushrooms, add chopped onion and mix with sour cream. Flavour with pepper.
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Ausytes su grybais
(Little mushroom ears)
3 cups flour
2 eggs
2 cups chopped, raw mushrooms
1 medium onion, finely diced
2 tbs. butter
2 tbs. sour cream
salt and pepper
water
Mushroom stuffing:
saute onion in butter, add sauteed onion to finely chopped mushrooms; add egg, season to taste with salt and pepper. mix well.
To make the dough:
to sifted flour in a bowl add eggs, a pinch of salt and enough water to make a dough similar in consistency to that of pasta dough. roll out the dough thinly and cut into 2 in. squares, place a spoonful of mushroom filling in the middle of the square and fold over, forming a triangle. pinch around the two sides, so stuffing does not leak out during boiling, take the opposite corners and pinch together. bring to a boil salted water in a large pot and boil the ears for 5 to 7 mins. remove with a slotted spoon and place into a deep dish and pour over them melted butter, simmered gently with sour cream and salt to taste.
Saltibarsciai I
(Cold soup)
Ingredients: 0,5 l kefir or curdled milk, 1 l water for cooking, 100 g sour cream, 2 cucumbers, bundle of onion leaves, bundle of red beet-root leaves, bundle of dill, 2 eggs, salt.
Cook cuted beet-root's leaves and leave to cool off. Put cuted cucumbers, onion's leaves, dill and hard-boiled eggs to the pot. Add whole cooking liquid with red beet-roots leaves, sour cream, salt and kefir (curdled milk). Then mix carefully.
Eat with hot boiled potatoes.
Note: It is possible to replace red beet-root's leaves with cuted red beet-roots or sorrel leaves. It is exellent dish during hot summer days.
Do not leave this dish for second day - taste will become worse.
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Saltibarsciai II
(Cold beet soup)
Ingredients:2 boiled beets, coarsely grated
2 medium cucumbers, cut into small cubes
2 hard boiled eggs
1 cup sour cream
4 cups buttermilk
1 cup boiled water, chilled
10 sprigs of fresh dill, finely chopped
1/2 cup finely chopped, green parts of scallions or chives
salt
fresh squeezed lemon juice, to adjust acidity if needed.
mix buttermilk with sour cream and water; then add the beets, add vumbers and finely cut egg whites, stirr gently. take the egg yolks and mash them with 1/4 tsp. salt and scallions. This is done to release the onion flavor. Add the yolk mixture to the soup. Stir. the soup should have a slightly acid taste, use 1 or 2 tsps. of fresh lemon juice to adjust acidity. the finely cut dill is sprinkled on top of individual bowls, just before serving. this soup is eaten with hot boiled potatoes, and is a summer favorite.
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Leistinuku sriuba
(Dough pieces soup)
Ingredients: 100g meal, 1-2 eggs, salt, 0,5l milk, 0,5l water, butter, sugar.
Whip eggs with pinch of salt, add meal, then add some milk to reach density like sour cream. Boil milk together with water and drive dough from spoon into liquid. Boil for a few minutes. Eat flavoured with butter or both with sugar. Soup is very fast to make.
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Kastinis
This dish made from butter and sour cream is very popular in Zemaitija.
In a clay bowl heated in a pot of hot water (similarly to a double-boiler) slowly combine equal spoonfuls of butter and sour cream while continuously stirring with a wooden spoon. When the ingredients form a thick even mass in the bowl, add salt, pepper and onions. Pour the kastinis into smaller bowls and let cool. This dish can be eaten with bread or hot potatoes.
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Didzkukuliai (or Cepelinai)
Ingredients: 1 kg uncooked potatoes, 3 or 4 boiled potatoes, ground beef, milk curd or nushrooms.
Peel and grate the raw potatoes, then squeeze out the excess liquid from them through a cheesecloth. Let the starch settle to the bottom of the liquid, then pour the liquid off and add the starch back to the potatoes. Peel and mash the boiled potatoes, then add them to the grated ones. Add a dash of salt and knead the mass well. Then take approximately egg-sized pieces of this mixture and form into patties. Place spoonfuls of the previously prepared filling into the center of the patties. Most often such a filling is made from ground beef, milk curd or mushrooms with salt and spices. Close the patties aroubd the filling and form them into ovoid shapes. Then place the cepelinai in salted boiling water and cook for approximately 30 minutes. Cepelinai are eaten with bacon or melted sour cream and butter sauce. This dish is very filling, and was traditionally only served for guests or during heavy labor seasons.
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Kugelis
(Baked potato pudding)
Ingredients:2 kg potatoes, 0,5 kg bacon flitch, cup of milk, 2 onions, 2 eggs, ground black pepper, 2 bay leaves, 2 teaspoons of herbs of marjoram (Majorana hortensis)(optional), salt.
Grate peeled potatoes. Flitch cut to small pieces and roast, then add to grated potatoes. Also add hot milk and mix up. Put eggs and chopped onions, add pepper, broken bay leaf, marjoram, salt. Mix up once again. Add the mixture to a greased baking dish that layer's thickness would be about 5-6 cm. Bake in oven for 1-2 hours. When finished cut to quadrangular pieces and eat with sour cream.
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Dzukiska bulvine banda
(Dzukian potato pie )
Grind peeled potatoes, strain off a small amount of liquid. Add some salt. Put the mixture on a cabbage leaf and put into the oven. Bake for 15 minutes. Most frequently is served without sauce.
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Vedarai
(Groat sausage)
Ingredients: 2 cups barley groats, 200 g bacon grease with cracklings, 1-2 onions, pepper, salt, large pork casings.
Pour boiling water onto washed barley groats and leave for 2 hours in a warm place to soak. Then add the onion fried in the grease with cracklings, salt and stir. If the mixture is too thick, pour in some water, to make it as thick as sour cream. Then take it with a spoon and stuff into the pork casings. Either stick with wooden splinters or tie up the ends of the pork casings. Stuffed sausages place into a greased backing dish, prick all over with a wooden splinter or a thick needle to let the air pass out and to prevent the casing from bursting. Bake in the oven till slighly brown (for 1.5-2 hours). Serve with grease and sour cream. Groat sausages can be cooked with blood too. Stir thoroughly 1-2 cups of blood, if clotted, filter through a sieve and pour into the mixture. (Further, as has been described).
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Stuffed Bell Peppers
INGREDIENTS for Eggs:
1 Tablespoon bacon grease
1 onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
8 sprigs parsley, chopped
1 cup diced, cooked ham
5 to 6 pieces toast
Salt and pepper
3 bell peppers, cut in half
Put bacon grease in skillet, add vegetables and cook until limp. Add ham. Wet toast in a colander and break up. Put in skillet. Salt and pepper mixture. Mix well. Put halves of bell pepper into pot of water and cook until limp. Stuff peppers with mixture and put into shallow baking dish with small amount of water. Bake in oven at 350 degrees for 20 minutes. These freeze well.
Variation: Can substitute ground beef and pork sausage for ham.
SERVES: 6
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Very Special Lemon Muffins
1 cup butter
1 cup sugar
4 egg yolks, well beaten
1/2 cup lemon juice
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 egg whites, stiffly beaten
2 teaspoons grated lemon peel
Preheat oven to 375 degrees. Combine sugar and butter and cream until smooth. Add egg yolks and beat well. Sift dry ingredients together. Add alternately to creamed mixture with lemon juice, mixing well after each addition. DO NOT OVERMIX. Fold in the egg whites and lemon peel. Fill greased miniature muffin tins 3/4 full and bake about 18 to 20 minutes.
YIELD: 5 dozen miniature muffins
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CRAB DIP
[Easy to make and great to take to a party. I have friends ask for this one all the time!
1/2 lb. shredded crab meat (you can use the imitation, costs less)
3/4 cup ketchup
2 tablespoons horseradish (or more for really spicy)
(instead of the ketchup and horseradish just use 1 cup cocktail sauce - again cheaper and quicker)
1 package 8 oz. softened cream cheese
shred the crab meat. In a bowl mix the sauce and stir in the meat.
Spread the cream cheese in a flat dish you plan to serve the dip in.
Making it about 1/4 inch in thickness. Spoon the crab mixture over top and spread evenly. You can store in the fridge take it out about 15 minutes at room temp before you serve it.
Spread on any type of cracker
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Kepti kiaulienos sonkauliai
(Baked spare ribs)
2 lbs. pork spare ribs
2 medium onions, chopped
3 cloves of garlic, minced
2 medium carrots, diced
3 tbs of seasonings - black pepper, cloves, marjoram, Italian parsley, salt
4 tbs. vegetable oil
wash the meat and make small slits between the bones. Rub well with the mixture of seasonings and minced garlic cloves. Allow the ribs to marinade in a cool place, for 2 hours. then bake the ribs in 4 tbs. vegetable oil, in a deep frying pan, together with the carrots and onions for about 30-45 mins. when done, the ribs are cut up and placed in serving dish and the baking juices are poured on top of the ribs. such ribs are eaten with mashed potatoes and simmered sour kraut and/or dill pickles.
Spanguoliu kisielius
(Cranberry pudding)
1lb. fresh cranberries
8 cups warm water
4 cups sugar
several sticks cinnamon
5 whole cloves
potato flour as starch
cover the cranberries with the warm water and bring to a gentle boil. That will be the time when the cranberries begin to break open.
put the berries through a food mill; when all the cranberries have been crushed, wash the food mill with the boiling liquid.
measure the liquid plus fruit pure, this will determine the amount of potato starch needed to thicken the juice to pudding consistency.
for each 8 oz./ 1 cup of fruit pure and juice mixture, use 1 tsp. starch. Set aside 1 cup of juice to dissolve the starch.
add sugar to taste; for a medium sweet pudding, use 1/2 cup of sugar for 2 cups of fruit and juice mix.
add cinnamon, cloves and sugar to the juice mix and bring to a gentle boil. Gentle heat is required to maintain the deep garnet color of the pudding.
add, with vigorous stirring, the starch solution and continue at a gentle boil. Stirring constantly the starch will change from a cloudy solution to a clear, deep garnet. As soon as the pudding has thickened and become clear, remove from the heat and let it cool.
the pudding can be served from a large bowl, or can be poured into individual serving dishes.
Commercially available cranberry juice can also be used to make this pudding. Same proportion of starch, but sugar amount will have to be reduced as commercially available cranberry juice is quite sweet. Also addition of cinnamon and cloves will enhance the cranberry flavor.
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Vysniu saltsriube
(Sweet cherry soup)
3 cups of pitted sour cherries
1/2 cup of sugar
4 tbs. sour cream or yogurt
1 tbs. potato flour
1 small piece cinnamon
8 cups of water
melt potato flour in 1 cup of water,
add sugar to the remaining water and cinnamon stick and bring to a boil,
add cherries to the boiling syrup and while stirring add the starch and bring to a gentle boil again. The liquid will have thickened slightly.
chill the soup and serve in individual bowls, garnished with a dollop of sour cream or yogurt.
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Saltanosiai
(Cold noses - blueberry dumpplings)
2 cups flour
2 whole eggs
1/2 cup water
1/2 cup sugar
1 cup sour cream
1 cup fresh blueberries or blueberry preserves
pinch of salt
make dough using flour, eggs and water. On a floured surface roll out the dough thinly, to about 1/8 in. thickness
if using fresh blueberries, mix with sugar. If using preserves, remove some of their liquid.
put a teaspoonful of berries on the dough, spaced evenly, fold dough over and press with round cookie cutter or use a medium size glass to cut the dumpplings.
press the dumppling sides together so that the berries do not leak out
repeat until all dough and berries are used up.
bring a large pot of lightly salted water to a boil, and drop the dumpplings gently, stirring lightly.
the dumpplings are done in 5 to 8 mins. of gentle boiling.
using a strainer remove the dumpplings into a serving dish, cover with dollops of sour cream and sprinkle with sugar.
The Bluenoses are also eaten cold, then they are placed on a serving dish so that they do not touch each other. They are also eaten with sour cream and sugar.
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Grybukai
(Honey mushrooms)
1 cup flour
2 egg yolks plus 1 whole egg
1/4 cup butter
1 cup honey
1 cup sugar
1 tsp. baking soda
2 tbs. sour cream
1 tsp. of following ground spice mix [ 3 parts cinnamon, allspice, cloves, 1 part orange peel, ginger powder.
ICING
1 cup powder sugar
1 egg white
1/8 tsp. creme of tartar
2 tsp. cocoa or chocolate powder
To make dough:
- heat sugar in a cast iron pan until sugar turns dark brown
- place all the ingredients in a mixing bowl and work the dough until good, thick consistency and all the ingredients are incorporated. Let it rest to cool.
- divide the dough in half, and make the mushroom caps. Take walnut size pieces of dough , make balls, flatten one side and make a small indentation, a place for the mushroom stem.
- put the mushroom caps, hole down, on cookie sheet
- make mushroom stems, finger thickness and about 1 in. long from the remaining dough, place then next to the caps and bake in a preheated oven at 325 degrees for 25-30 mins.
To make icing:
- beat egg white with sifted powdered sugar and 1/8 tsp. creme of tartar.
Putting the mushrooms together:
- glue the caps and stems with the icing. Cover the stems with white icing.
- color the remaining white icing with cocoa or chocolate. The brown icing is for the mushroom caps.
- finally the iced mushrooms are returned to a warm oven for 15 min., to dry the icing.
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Crab Meat au Gratin
1/2 cup butter
1/2 cup all-purpose flour
2 cups half and half cream
1 pound fresh crab meat
Salt and white pepper, to taste
Cayenne pepper, to taste
2 Tablespoons cream sherry
1 (8-ounce) package grated sharp cheddar cheese
Preheat oven to 350 degrees. In top of double boiler, melt butter and blend in flour. Gradually add cream, stirring constantly, until mixture thickens. Add crab meat, salt, white pepper, and cayenne pepper, mixing well. Heat thoroughly. Blend in sherry. Spoon mixture into a two-quart casserole or individual shells. Top with cheese and bake 20 minutes.
SERVINGS: 6
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Garlic Chicken Bites
2 boneless skinless chicken breasts, cut into bite size pieces
1/2 cup olive oil
4 cloves garlic, minced
1/4 teaspoon pepper
1/2 cup breadcrumbs
1/4 teaspoon cayenne pepper
Place chicken in shallow dish. In small bowl, mix olive oil, garlic, and black pepper. Pour over chicken. Cover and marinate 30 minutes.
Drain. Preheat oven to 475?F. Mix bread crumbs and cayenne. Coat chicken. Arrange in a single layer on cookie sheet. Bake 10 minutes or until brown.
This recipe can easily be doubled or tripled depending on the size of your guest list as well as what else is on your menu.
