RFCJ RECIPE ARCHIVE
Posted by : AKushner Kasha Varnishkes #5 - pareve
Everyone thinks that my kasha is wonderful, so here goes - although it is a very imprecise recipe. About 1/2 to 3/4 box of medium kasha 1 egg 1 pack onion soup mix generous handful of dehydrated minced onion several gratings of fresh black pepper margarine to taste boiling water drained boiled pasta - shells or bowties put kasha into frying pan. stir egg into kasha, making sure all grains are coated. dry kasha over low heat, stirring often. add dry onion soup mix, dehydrated onions and pepper. mix well. add boiling water to cover. place a lid on pan and let simmer until water is absorbed, stirring occasionally. place in larger pan and combine with pasta. add margarine to taste - usually about 3 - 4 tablespoons (if you happen to have schmaltz, use it). Adjust seasonings. you may require salt if you have made a large amount - if not, the salt in the onion soup should be enough. this freezes very well. Terri
