Anastasia International Inc.
40 High St Suite #1
Bangor, Maine 04401
+1 (207) 262-9595
+1 (800) 356-3130
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Yummy perspectives
Russian women's personals with photos: Eva, one of nice ladies from Kaunas
Eva
ID: 1120269
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Character:
My friends describe me as an open minded, sociable, cheerful and at the same time soft and feminine.
Interests:
I like nature very much and I take every opportunity of going to the lake or somewhere to the nature : ) Its very relaxing. I like dancing and spending time with my friends.
Looking For Type:
I am very serious in searching the other half. I hope I will find a carrying, gentle and strong man. Who would love me as well as I loved him. He would be good hearted, intelligent and strong willed. So that I could feel safe being with him. I would like to make him happy, to share each other problems and solve it together. To be a support to each other.
Looking For Age:
24 - 50
Lithuanian cuisine features the products suited to its cool and moist northern climate: barley, potatoes, rye, beets, greens, and mushrooms are locally grown, and dairy products are one of its specialities. Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with other Eastern European and Ashkenazi cuisines. Nevertheless, it has its own distinguishing features, which were formed by a variety of influences during the country's long and difficult history.
POPPYSEED ROLLS
Ingredients:
5 Cups flour
1 tsp. salt
6 tbsp. sugar
1 lb. butter
3/4 Cup milk
1 pkg. (1/4 oz.) dry yeast (or 1/2 lg. household yeast cake)
4 eggs, beaten (save some whites for glaze)
1 tsp. vanilla
NUT MIXTURE
1 1/2 lbs. ground nuts (pecans or walnuts)
1 1/2 to 2 c. sugar (sweeten to taste)
Add sufficient milk to make a spreadable paste.
YEAST
1 pkg. yeast, dissolved in 1/4 c. warm water
1/4 tsp. sugar
DOUGH
Heat the milk and the butter together until melted. When mixture is cool, add yeast and beaten eggs; mix well. Pour this mixture into flour and remaining ingredients. Refrigerate dough overnight. Divide dough into 5 equal parts. Roll on floured board. Spread with nut mixture. Then roll like jelly roll. Brush with egg whites. Bake at 350 degrees for 1/2 hour on lightly greased cookie sheet.
KUGEL
Ingredients:
6 Russet potatoes
1 medium onion, chopped fine
6 oz. bacon, fried [plus fat]
5 oz. can evaporated milk
5 eggs, beaten
1 TBSP. melted butter
Salt and pepper
DIRECTIONS:
1. Grate potatoes.
2. Add salted or lemon juice water.
3. Drain water.
4. Stir all together
5. Pour into a 10 x 14 inch pan
6. Bake at 425 degrees for 1/2 hour then at 325 degrees for 1/2 hour.
OLD-FASHIONED LITHUANIAN CRACKER STUFFING
Ingredients:
1 Cup chopped celery
3/4 Cup chopped onion
4 tbsp. oleo
2 Cups Saltine cracker crumbs
3/4 Cup Milk
1 beaten egg
1 tbsp. minced parsley
1 tsp. sage
1/4 tsp. thyme
1/2 tsp. salt
Dash of pepper
Chopped giblets (optional)
Cook celery and onions in oleo until tender, adding chopped giblets if desired.
Add milk to coarsely crushed cracker crumbs. Stir in onion mixture, egg, parsley, sage and thyme, salt and pepper. Mix well.
Makes 2 1/2 cups stuffing, enough for 3-4 pound chicken.
Preeyatnava apetita! (bon appetite) your Anastasia Web Eva will tell you while serving this wonderful dish.
You answer should be "Balshoye spasiba, daragaya moya!" (Thank you so much, my darling!)
ea
- Each;
tb
- Table spoon;
ts
- Tea spoon;
c
- Cup
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Eva
ID: 1120269
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I found the service to be excellent. The translations were also good.
Joel M., NV
July 2006
I have only been using this service for a few days and I have already made contact with a genuine and caring lady. I wish to express my heart felt thanks to you all for helping this to happen.
Michael S., UK
July 2006
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