2 Tbsp margarine
1 egg, beaten
1 cup course kasha
2 cups chicken stock
cooked chicken meat opt.
salt and pepper
Cooked bowtie noodles (1/2 bag)
1. Sauté the onions in the margarine until golden (about 30 minutes on low; add more margarine if needed).
2. Coat the kasha in the egg. Fry on high heat for 2-4 minutes. Add liquid, chicken, salt and pepper. Bring to a boil. Add onions. Cover and simmer 10 minutes. Add noodles.