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KASHA (National Russian Dish Made of Buckwheat), Russian
Stir buckwheat in frying pan over medium heat until toasted (about 5 minutes), pour slowly into boiling, salted water and cover. Reduce heat immediately to very low and allow to simmer for about 20 to 25 minutes. Fluff with a fork when ready to serve; each grain should be separate. Serve with butter.
Contributed by Mrs. Helene Daiber, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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