Kastinis
Instructions: 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.

Didzkukuliai (Cepelinai)
Ingredients: 1 kg uncooked potatoes, 3 or 4 boiled potatoes, ground beef, milk curd or mushrooms.
Instructions: 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.

Kugelis (Baked potato pudding)
Ingredients: 2 kg potatoes, .5 kg bacon flitch, cup of milk, 2 onions, 2 eggs, ground black pepper, 2 bay leaves, 2 teaspoons of herbs of Majorana hortensis (optional), salt.
Instructions: 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, majoran, 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.

Dzukiska bulvine banda (Dzukian potato pie )
Instructions: 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.

Vedarai (Groat sausage)
Ingredients: 2 cups barley groats, 200 g bacon grease with cracklings, 1-2 onions, pepper, salt, large intestines of a pig.
Instructions: 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 intestines. Either stick with wooden splinters or tie up the ends of the intestines. 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 intestine 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)