Recipe-Lithuanian Koshie

Koshie is a potatoe dish that my mother speaks of fondly that my grandmother used to cook.  Growing up in a small  coal-mining  town ,  Koshie  was baked in a coal stove.

In Lithuanian :    ”Koshie” yra bulvių patiekalas, kad mano motina kalba apie meile, kad mano močiutė naudojamas ruošti maistą. Augo mažame angliakasybos mieste, Koshie buvo kepami anglies viryklė.

My Aunt Margaret sent me this recipe via the world wide web.

 

 “ LITHUANIAN KOSHIE”

 

 

5 lbs  Potatoes                                       £ 5 bulvės
                                                                   1 vidutinis svogūnas
   1 medium onion                                                               2 kiaušiniai
                                                                 petražolės dribsnių
                                                                druskos ir pipirų
                                                              1 puodelis augalinio aliejaus

 

 

 

 

 

 

2 Eggs

 

Parsley Flakes

 

Salt and Pepper

 

1 Cup Vegetable Oil

 

 

Peel potatoes and onion.  Rinse and soak in water.  Grate by hand using coarse grater into a pottery bowl.  After grating, remove excess water which accumulates to maintain a smooth batter.  Stir in beaten eggs, parsley flakes, salt and pepper.  Lastly, stir in vegetable oil mixing uniformly.  Pour into large baking pan.  Bake uncovered at 350 degrees for about two hours until crispy on top and sides.  Cool for a few minutes before serving.  Spatula out in squares. 

From time to time, I see visitors to my blog from Lithuania, please feel free to add your comment about the recipe.

In Lithuanian:

Laikas nuo laiko, matau lankytojai mano dienoraštyje, Lietuva, nedvejodami pridėti savo komentarą apie receptą.

Lithuanian Recipe, Koshie

5 lbs. Potatoes

1 Medium Onion

2  Eggs

 Parsley Flakes

 Salt and Pepper

 1 Cup Vegetable Oil

Peel potatoes and onion.  Rinse and soak in water.  Grate by hand using coarse grater into a pottery bowl.  After grating, remove excess water which accumulates to maintain a smooth batter.  Stir in beaten eggs, parsley flakes, salt and pepper.  Lastly, stir in vegetable oil mixing uniformly.  Pour into large baking pan.  Bake uncovered at 350 degrees for about two hours until crispy on top and sides.  Cool for a few minutes before serving.  Spatula out in squares.

 

To make a smaller amount, cut recipe in half and use a smaller pan.  Cooking time could also be reduced.  You will know when it is done by the brown crust.

Also for making potato pancakes you may use the same recipe but you must add about 1/4 cup of flour to the batter.  Reduce the 1/4 cup when reducing the recipe.  (You may have to adjust the flour if the batter in making potato pancakes if the batter is too loose.)

My aunt says to “Let me know when you are cooking and I will come for dinner.  These are my two favorite foods.

Comments:  

 Hello and welcome ,dear readers.  Your comments are always appreciated.  I’m curious if you have a similar recipe to share of the foods from Pennsylvania.   

Please post in the comments one  of your recipes, thank-you. 

A recent visitor stopped by  from Scranton, Pa. thanks for visiting.

SEASONED POTATO SAUCE 
Èiolakas

4 potatoes, peeled
2 onions, finely chopped
1 cup potato water
powdered bay leaf
fresh dill, several sprigs finely chopped
scallion greens, finely chopped
pepper and salt to taste

Cook potatoes in salted water. Save some cooking water. Mash cooked potatoes, add onions crushed with salt, mix well. Add pepper, bay leaf and 1 cup potato cooking water. Blend well.
This is traditionally served with hot potatoes as a late afternoon snack, in Dzškija, the south eastern region of Lithuania.

 

Here is another Lithuanian Recipe found on the internet;  I have a love of mushrooms which  comes from my mother;

MUSHROOM SAUCE 
Grybainis

1/2 l (2 cups) salted or fresh mushrooms
2 cups milk
1 onion, finely chopped
2 tablespoons vegetable oil
1 cooked potato
salt and pepper to taste

Cook salted or fresh mushrooms in milk. Saute onion in oil until golden brown. In a food processor, process cooked mushrooms and potato, add fried onion, process again. Add salt and pepper to taste.

GRATED POTATO CAKE  
Kugelis

1 k (2 lbs) potatoes, peeled
1 cup milk
2 eggs, beaten
2 onions, finely chopped
salt to taste
butter or oil for frying onion

Grate potatoes, remove some of the potato juice, tilt the bowl and spoon off the collected juice. Bring milk to a boil and pour over the grated potatoes. This is done to disperse potato starch through the grated potatoes. Fry onion and mix into potatoes, add eggs and salt and mix well. Pour the mixture into a medium depth, greased baking dish and bake in a preheated oven at 350F/180C, until the top is well browned.
Cut into squares and serve with bacon fried with onions and sour cream.

LITHUANIAN Recipe, Kapusta

Lithuanian Recipe, Kapusta:  Pork and Cabbage soup

This soup recipe comes from maternal grandmother, Anna and her mother Margaret Puscavage of Pennsylvania. My mother recorded this recipe for her friends at work( International Recipes-1993). My mother was raised during The Great Depression in the 1930′s in rural coal mining towns. They baked breads from scratch as well as soups.
Good recipe to keep in mind for the soon to be approaching fall weather.
A part of my heritage is Lithuanian.

Kapoosta
Pork and Cabbage Soup

2 lbs of spare ribs cut in several pieces
1 1/2 quarts of water
salt & pepper to taste
1 large onion chopped
1 bay leaf (optional)
1 1/2 cups shredded cabbage
1/4 cup wine vinegar
1 28 ounce can tomatoes
1 medium onion minced

Directions:
Put the spare ribs in a large soup pot and cover the spareribs with water.
Add to the pot the salt, pepper, chopped onion and bay leaf.
Bring to a boil, then lower the heat and let simmer for 1 and 1/2 hours until the meat is tender and falling off the bones.
Remove the meat from the bones, chop it, and set aside.
Add the shredded cabbage to the broth and boil 5 minutes. Add the vinegar, tomatoes, and minced onion and Simmer for 20 minutes or until cabbage is tender.
Then add the chopped pork back to the pot. Season to taste and let the pork heat through.

Addendum:    May 18,2009

Hello visitors  from around the world.  Welcome!!!!!

Perhaps you have a recipe similar to mine.     Please add your version of the recipe under comments, thank-you.

 

Please sign my guest book and post a photo.

www.pencilsandbooks.wordpress.com

February 26, 2011

Wishing a wonderful Welcome to all who stop by to view this recipe.  Please ask my permission before reposting this recipe or any other.!!!!!  ♥    ♥

   I like to hear about other versions of this family recipe and if you prepared  this recipe.   

My maternal great grandmother and grandmother