Sorry - I had a typo in the address.
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> From: Richard M. Swanson <sharpy@xxxxxxxxxx>
> To: Fatfree@fatfree,com
> Subject: Kasha
> Date: Wednesday, September 15, 1999 1:02 PM
>
> Dawn,
> I'm assuming you want recipes for the grain - not the puffed cereal. This
> one is a favorite in our family.
>
> CAULIFLOWER and KASHA BAKED with CHEESE 4 servings
> Adapted from Dining with Delphina - p. 154
>
> 1 small cauliflower
> 1 cup buckwheat groats (Kashi)
> 1 tsp. Soy Sauce
> 2 cups boiling water
> 1 can Cream of Mushroom soup (healthy Style), condensed
> 1/4 can water
> 2 Tbs. lemon juice
> 1 tsp. Worcestershire sauce
> 4 ounces shredded cheddar cheese (fatfree)
>
> Steam cauliflower after breaking into florets (about 10 min.) Run under
> cold water to stop cooking. Spray a pan with PAM (or whatever) and saute
> kasha for a minute or two; slowly add 2 cups boiling water and 1 tsp. Soy
> Sauce. Cook over low heat, covered, until done (most of the water is
> absorbed) - about 20 minutes.
>
> Mix the mushroom soup, water, lemon juice, Worcestershire sauce and
cheese.
> Add cooked cauliflower and kasha. Bake uncovered at 350F for 30 minutes
> until hot and bubbly.
>
> Notes: I bake it covered at 375F for 20 minutes, then uncover for about
20
> minutes more.
> 2. Use a 2-qt. casserole
> 3. I found a fatfree "cream of mushroom soup mix" that I make quite thick
> and then I omit the water.
>
> Hope you'll try it and enjoy it!
> Patty in AZ
>
>