1 ?ts salt,less if bouillion used in a small bowl mix groats with egg until each groat is well coated with egg.place in a medium-sized saucepan over moderately high heat,and sitr constantly with a wooden spoon until groats seperate and the egg begins to dry.
2
Remove from heat and pour boiling chicken stock or water over kasha.add salt and stir.cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes,or until all the liquid is absorbed.remove from heat and reserve.
3
Bring the quart of water to a boil and cook the pasta about 15 minutes,until tender.drain and reserve.
4
Heat the oil in a skillet and saute the onions until golden brown.mix the onions,kasha and cooked bowties together in a large bowl and serve.serve with pot roast or just with leftover pot roast gravy.
5
Advice: from mama,for a more delicious and authentic version subsitute ?cup of schmaltz for the corn oil......
