[at-l] Recipe -- Kasha Varnishkes

[daveh@psknet.com (Dave Hicks)]

A couple of you have asked me to post recipes, from time to time.  So here
is a new one from me.

I just converted a cook book version of Kasha Varnishkes (a traditional
Russian Jewish dish that is high in protein and vitamins) to a passable
one-pot single-serving trail version.  It is a tad mushier than the home
version but the flavor is fairly near the original.  If you wanted to cook
the noodles in one pot and the topping in another, I suspect you could avoid
overcooking the topping and hence keep the kasha firmer.  I may experiment
with starting the noodles, water,  and salt, first; then, adding the rest of
the ingredients just before moving the pot to the cozy.

Like most of my trail concoctions, this is cookbook recipe which I converted
to a mix, which is made from individually dehydrated ingredients -- rather
than a "made dish" that I cooked at home, dehydrate and then re-hydrate on
the trail.


Kasha Varnishkes

4 Oz     Bow-tie or Square Egg Noodles
1/2 C    Roasted Buckwheat groats (Kasha)
1/3 C    Dried Roasted Onions
1/3 C    Dried Julienne Carrots (of Mushrooms) - optional
1 T.      Dried Whole Egg
1 T.      Ghee, Butter, Margarine, or light flavor oil
1/4 t      salt
1/8 t      ground black (or mixed) pepper

For best flavor, add mix to 2 C fresh spring water deep in the woods and
bring to a boil.  Simmer until noodles are done.  I use a SCS w/ about 1 1/2
oz of alcohol followed by a pot cozy simmer of about 15 minutes.


Chainsaw