Title: Kasha and Shells
Categories: Jewish Pasta
Yield: 10 Servings

		**Formatted
7	oz	Kasha (Buckwheat Groats)
1		Egg -- Slightly Beaten
1	ts	Salt
3	c	Boiling Water
1		Onion -- Diced
3	tb	Oil
1/2	c	Macaroni Shells -- Cooked
		By Carole Walberg**

Combine kasha, egg, and salt in a large saucepan. Stir constantly over low heat until grain dries and separates. Add water. Cover and cook over low heat 10 to 15 minutes until all water is absorbed. Brown onion in hot oil. Add onion and shells to kasha. Season to taste.

Recipe By : The Great Hadassah Cookbook

From: "Bob & Carole Walberg" Date: 16 Sep 97 Eat-L List (Recipes And Food Folklore) Ä

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