Title: Kasha Mit Varnishkas (Bow-Ties with Kasha)
Categories: Pasta Grain Jewish Main
Yield: 8 Servings

1		Egg; well beaten
1	md	Onion; chopped fine
1	c	Kasha; (buckwheat)
2	tb	Schmaltz; or oil
2	c	Chicken stock; OR water that one bullion cube has been disso
12	oz	Bow tie pasta; cooked according to directions

**Iris's note: ALL spelling/punctuation is as the author has it.

1. MIX THE KASHA AND THE BEATEN EGG; and let it stand for 5 minutes.

2. Heat the schmaltz, in another pan and add the onion and cook for about 5 minutes.

3. Add the kasha mix and stir to flatten it and break it up a bit.

4. On med.-high heat add the liquid. Be careful! Cover the pot immediately and reduce to a simmer for 30-40 minutes.

[AUTHOR'S] NOTE: You can make it with oil, or whatever but it will not taste right unless you use SCHMALTZ (chicken fat). It is not Yuntiv unless we eat this wicked dish,

Source: "A Jewish Mother's Cookbook" by Elaine Radis, Framingham, Massachusetts (on freeware - (C) Copyright 1995 - One Command Software Inc., Cedarhurst, NY, (516) 569-5427).

retyping and MM format by Iris Grayson.

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