3/4 c. med. kasha
2 tbsp. chicken fat or any fat
1 egg
2 c. water

Shake dry kasha in colander to remove dust. Beat an egg into kasha. Put in a frying pan and stir until dry. Pour in 2 cups boiling water. Lower light; stir frequently, 40-50 minutes. Add chicken fat and mix well.

BOWS:

Make according to box. Drain; mix with kasha. Add gravy from roast. Serves 8-10.