| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Jewish, Pasta, Side dishes |
10 |
Servings |
INGREDIENTS
| 7 |
oz |
Kasha, Buckwheat Groats |
| 1 |
|
Egg, Slightly Beaten |
| 1 |
t |
Salt |
| 3 |
c |
Boiling Water |
| 1 |
|
Onion, Diced |
| 3 |
T |
Oil |
| 1/2 |
c |
Macaroni Shells, Cooked |
INSTRUCTIONS
Combine kasha, egg, and salt in a large saucepan. Stir constantly over
low heat until grain dries and separates. Add water. Cover and cook
over low heat 10 to 15 minutes until all water is absorbed. Brown
onion in hot oil. Add onion and shells to kasha. Season to taste.
Recipe by: The Great Hadassah Cookbook Posted to EAT-L Digest by Bob
& Carole Walberg <walbergr@MB.SYMPATICO.CA> on Sep 16, 1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”