INGREDIENTS

INSTRUCTIONS

In a heavy saucepan cook the leek, the celery, and the garlic in the butter
with the paprika over moderate heat, stirring, until the vegetables are
softened. Stir in the water, the broth, the salt, and the pepper, bring the
liquid to a boil, and stir in the kasha. Cook the mixture, covered, for 12
minutes, or until the liquid is absorbed. Remove the pan from the heat, and
stir in the parsley. Let the mixture stand, covered, for 3 minutes and stir
in the sour cream.
Nutr. Assoc. : 0 0 0 0 0 0 0 217 0 0
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Date: Fri, 6 Sep 1996 20:49:36 +0300 (IDT) From: Ruth Heiges
<heiges@post.tau.ac.il> To: Jewish Food <jewish-food@eskimo.com> Subject:
REC: Mama Romano's Baked Lemon Chicken Message-ID:
<Pine.SGI.3.93-heb-2.07.960906204726.17543A-100000@ccsg.tau.ac.il>
Content-Type: TEXT/PLAIN; charset=US-ASCII
This recipe from rec.food.recipes really appeals to me, so thought I'd
share.
Ruth - Tel Aviv heiges@post.tau.ac.il
From: tamale@primenet.com Newsgroups: rec.food.recipes
{

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