1 pkg(8 ounce) bow ties, cooked
2 cwater or broth
1egg (slightly beaten)
·gravy (from a roast or canned)
2 Tbspbutter or margsrine
How to Make Kasha Varnishkas
- Combine water, salt, pepper and butter in saucepan and bring to a boil.
- In a separate bowl, combine the beaten egg into the kasha and mix well.
- Place the egg coated kasha into a frypan.
On high heat, stir for 2-4 minutes.
Momentarily remove skillet from burner and add the boiling liquid.
Cover skillet and place back on burner, reduce heat to low and gently steam kasha for 13-15 minutes.
- Add cooked bow ties and mix gently.
Add gravy to moisten and mix gently again.