Fried Kasha
- 2 Extra- large eggs; well
- -beaten
- 1 c Medium- cut kasha
- 1 ts Salt
- 1 ts Minced onion
- 1 ts Minced parsley
- 2 tb Chicken fat; or unsalted
- -butter
- 2 1/4 c Rich chicken broth
In a large bowl, mix with beaten egg the kasha, salt, onion and parsley.
In a 10- inch frying pan, melt the fat or butter, add the mixture and stir
until dry and toasted, about 5 minutes.
Boil the broth and add slowly to kasha, stirring to keep it smooth. Cover
and simmer 15 minutes. The liquid should be absorbed.
Eat, Eat! by Ruth Kanin p. 97 Wonderful Recipes from the Old Country Like
My Mother Used to Make Donald I. Fine, Inc. NY 1995 ISBN: 1-55611-433-8
Recipe by: Eat, Eat! by Ruth Kanin p. 97
Posted to JEWISH-FOOD digest by Linda Shapiro on Dec 28,
1998, converted by MM_Buster v2.0l.
In a 10- inch frying pan, melt the fat or butter, add the mixture and stir
until dry and toasted, about 5 minutes.
Boil the broth and add slowly to kasha, stirring to keep it smooth. Cover
and simmer 15 minutes. The liquid should be absorbed.
Eat, Eat! by Ruth Kanin p. 97 Wonderful Recipes from the Old Country Like
My Mother Used to Make Donald I. Fine, Inc. NY 1995 ISBN: 1-55611-433-8
Recipe by: Eat, Eat! by Ruth Kanin p. 97
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
