1 c Medium buckwheat groats
2 c Boiling chicken stock or
1 Knorr bouil. cubes diss 2cup
1 qt Water
1 c Uncooked varnishkes,bowtie
3 tb Corn oil
1 Large onion, coarsely choppe
1 1/2 ts Salt,less if bouillion used
In a small bowl mix groats with egg until each groat is well coated
with egg.Place in a medium-sized saucepan over moderately high heat,and
sitr constantly with a wooden spoon until groats seperate and the egg
begins to dry.
Remove from heat and pour boiling chicken stock or water over kasha.Add
salt and stir.Cover tightly and cook over low heat at a bare simmer for 10
to 15 minutes,or until all the liquid is absorbed.Remove from heat and
Bring the quart of water to a boil and cook the pasta about 15
minutes,until tender.Drain and reserve.
Heat the oil in a skillet and saute the onions until golden brown.Mix
the onions,kasha and cooked bowties together in a large bowl and
serve.Serve with pot roast or just with leftover pot roast gravy.
ADVICE: From MAMA,for a more delicious and authentic version subsitute
1/4 cup of schmaltz for the corn oil......