By Mildred Grosberg Bellin
Jewish Telegraphic Agency, Inc.)•
Buckwheat is a quick-growing
annual herb with white flowers
favored by bees for. the making
of . honey. " Buckwheat is also
favored by man for its seed
which is usually . ground into a
dark flour especially prized for
pancakes. In Russia and Poland
the kernels with the hulls re-
moved ar.e used extensively in
many - delicious dishes which we.
know as Kasha. The kernels may
be left whole or ground. To be
exact, a Kasha is a kind of pOr-
ridge which can be prepared in
a number of ways from various
cereals, but we rarely use the
term for • any except that made
with buckwheat. With so many
of the Jewish families . in this
country descended from those
who used to live in Poland and
Russia it is no wonder that
Kasha is so well known in our
own cooking. We prepare it to
use in soups, as fillings for such
delicacies as .knishes, pirogen,
and blintzes; or as a stuffing
for poultry. We also combine it
with noodles and mushrooms, or
With noodles and other vege-
tables as in the recipe for Var-
nishkes described today..
The whole or ground kernels
of the buckwheat are known as
grits- or groats. The ground may
be purchased in t h r.e e sizes,
coarse, medium, and fine. Gen-.
erally the fine is used - for Kasha
to be served in sdup, or • When
a smooth texture is desired in
the completed dish. Otherwise
any of the grinds or the Whole
kernels may be selected as pre-•
ferred. For some dishes, as in
the Kasha Bake of Russian ori-
gin described beloW, the groats
are cooked in a liquid, just as
we do cereals other grains.
However, for' the`
the ones with which
we are the most familiar the
preparation is similar to that
of the -Varnishkes, with the
groats coated with egg before
the liquid is added. Many cooks
like to prepare this type of
Troth Is Told
Kasha in the oven, as it then
requires no stirring or watch-
ing, and is also more dry and
mealy. To make it in this . way,
combine 1 1/4 cups of any size
groat or the grits with 1/2 tea-
spoon salt, 1/2 teaspoon 'paprika,
and a slightly beaten egg. Bake
in a greased 1-quart casserole,
uncovered, for 20 minutes at
350 degs. F., until dry and firm.
Stir in 1 cup of boiling water
and 1 tablespoon of .fat, parve
margarine, or butter, cover the
casserole, and continue baking
about 20 minutes longer, until -
the Kasha is tender.
1 cup -buckwheat grits or groats
1 well-beaten egg
4 tablespoons shortening
1 teaspoon salt
1/16 teaspoon pepper
2 cups boiling water
l_large onion, minced'
2 stalks celery, minced
1 cup egg bow noodles
In a large frying
pan or skillet
combine the groats and the egg un-
til the pieces are evenly coated.
Blend in 2 tablespoons of the shor-
tening and stir over medium heat
until the groats become very .hot.
Chicken or goose fat, margarine, or
butter, may. be used. Add the salt
and pepper, and carefully stir in the
boiling water. Lower the heat, cover
the 'pan, and simmer 15 minutes.
Stir once or twice to keep the groats
from sticking to the bottom. Mean-
while, 'saute the onion and celery
in the remaining shortening in a
separate saucepan over low heat un-
til tender and light brown. Cook the
egg bows in boiling salted water
until tender, and drain. Combine
all ingredients lightly but thorough-
ly. Be careful not to break the egg
bows. Place in a well-greased 11-
quart casserole . and bake, covered,
at 350 degs. F. for 15 minutes. Un-
cever and bake 15 minutes longer.
This amount serves 6 generously.
2 cups milk
1 cup .bUckivheat groats or grits.
3 ,ozs. cream cheese
2 eggs, well beaten
, 11z teaspoon salt
1 tablespoon matzo - meal or bread
1 /2 cup dairy sour. cream
2 tablespoons melted butter . .
Heat the milk. in a 1-quart sauce-
pan, stir in the groats or grits, and
cook and stir until thick. Remove
from the heat and stir in the- Cream
cheese, which will melt into the
buckwheat. Gradually stir this mix-
ture• into the eggs. Add the salt.
Grease 'a 1-quart casserole and line
with the matzo meal or. bread
crumbs. Pack the Kasha into the
casserole and spread the sour cream
over the top. Pour the butter -evenly
over the cream. Bake at 325 degs. F.
until a brown crust forms over the
tap, about 40 minutes. Serve as a
substitute for potatoes. This dish
has a delightful rich and creamy
flavor. The recipe serves 5.
Curator Grossman Will
for Center Theater
Dr. Audley Grossman, cura-
tor of - Theatre Arts at the De-
troit . Institute • of Arts, will
demonstrate- antique and Con-
temporary puppets from the
museum collection at the. Cen-
ter Theatre meeting 8:30 p.m.
WednesdaY at the -Jewish Cen-
Center Theatre meetings are
open to the public. Coffee will
. Grossman will show his audi-
SCIENTIFIC SHOE FITTERS
ence how the doll actors on-
DOCTOR• PRESCRIPTIONS FILLED their miniature. stage have
Open Thursday - Friday 'til 8 p.m. been used to convey ideas- and
to entertain audiences from an-
cient Greece to modern times.
B Roadway 3 -2419
demonstration will include
.1 .5224 W. Seven . Mile Rd. His
Children's Program & Counselor
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Two Wayne State University
gradtiate students in the College
Of Liberal Arts have been named
to receive National Science Foun-
dation Graduate Fellowships.
They are: Joel M. Cohen,
14897 Greenfield, a psychology
major; and Gerald L. Gordon;
18019 RoSelawn, a mathematicS
major and teaching. assistant.
The two were among 1;880
fellowship winners selected na.-:
tion - wide by the Foundation
froth the fields of science, mathe-
matics and engineering.
Each fellowship covers tuition,
fees and other expenses -for the
academic year at the school of
the recipient's choice.
Cohen will work toward a doc-
torate at Wayne State• Gordon,
at the University of California
Four other Wayne State gradu-
ate students received honorable
mention in the Fellowship com-
petition. They were: Fre.d Bas-
kin, biochemistry, 20413 Appo-
line; Bruce . J. Morrison, psy,
chology, 10231 - Beaconsfield;
John B. Dardariani chemistry,-
and Elwood L. Vanderslice, eco-
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providing traditional Passover Food for your . Seder
to be warmed in specially provided containers. A
Seder for five or 100. This relieves you of an- im-
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Mother's Matzo Balls, fabulous,
fluffy-light matzo balls made
from a balanced batter of whole-
sothe eggs; and the finest matzo
meal sparked with delicate -
Mr. and Mrs. Samuel Schwartz-
berg of Cheyenne Ave. announce
the engagement of their daugh-
ter, Margie, to Jack Keystone,
son of Mr. and Mrs. Albert Key-
stone of Washburn Ave. A Sep-
tember wedding at Cong. Shaarey
Zedek is planned: •
SOUTH HAVEN'S -
OPEN APR. 5
Chances are you will start the
Seder meal with gefilte fish.
Making gefilte fish used to be
quite a chore, but smart Jewish
hOmemakers have learned that
Mother's . All• Whitefish Gefilte
Fish has that real wholeSome,
homemade flavor that their fam-
ilies have always loved.
The next course has to be
soup, which means matzo ball
soup, and Mother's has a new
produce for the occasion. It's
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boys and girls 3-5, 6-12
SOL YETZ-MORRIS COHEN
LADIES AUXILIARY will meet
Monday evening at the home of
,:Ruth Shapiro, 18089 Sorrento.
A social hour will follow the
business session. The Auxiliary
will service the U.S.O. on Tues-
day, according .to . Edna Arnkoff,
chairman. For information, call
her at TU 3-1627.
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