Kasha Varnishkes

Directions

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 reserve.

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 sauté 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 ¼ cup of schmaltz for the corn oil.