INGREDIENTS

INSTRUCTIONS

In a saucepan that will hold at least one quart or litre, combine
groats and egg, stirring well. Place over medium heat, and stir while
the grains begin to separate. This roasting procedure will smell
heavenly. When all the grains have separated, add boiling water and
salt, cover pot tightly, reduce heat to low, and allow to steam for
about fifteen to twenty minutes. Can be made well ahead of time of
use. This takes well to addition of such things as sauteed onions
and/or mushrooms, or (to make the Jewish dish called varnishkes and
kasha) you may add cooked egg noodles (bowknots are traditional) in
the proportion of two parts kasha to one part noodles. Esther H.  Vail,
Rochester NY USA (esther@rochgte.fidonet.org)
ESTHER@ROCHGTE.FIDONET.ORG  (ESTHER VAIL)  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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