Ingredients 2 Cups Kasha, Medium or Coarse 4 Cups Hot Water 1 Package Onion Soup Mix 1 Teaspoon Salt 1/8 Teaspoon Pepper 1/4 Cup Oil or Fat 1 Package Bows 2 Tablespoons Melted Margarine 1 egg, beaten 3 onions, diced
Instructions 1. Combine kasha with beaten egg, stirring until all kasha is coated. Stir fry quickly in hot, ungreased skillet until all kasha is dry and toasty. Do not burn. Remove from heat and set aside. 2. In saucepan, saute onions in oil or fat until soft. Carefully add hot water and onion soup mix. Add the egg-kasha and stir through. Add salt and pepper and bring to a boil 3. Cover and reduce heat and simmer for 10 minutes. Taste for seasonings and adjust if necessary 4. Cover and simmer until water is absorbed and kasha soft and fluffy. 5. Prepare bows according to package directions, drain, coat with melted margarine and stir through cooked kasha.
Description A perfect side dish for anything with gravy
Notes I had never made this and, after many years of cooking, a friend asked if I had a recipe for "kasha and bows". The recipe that I found sounded so good that I made it and have been making it ever since. This recipe is from a cookbook published by the synagogue in Hull, MA in 1980. This picture of it in a foil pan for storing and then heating for the holiday.
Source Sisterhood at Temple in Hull
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