Buckwheat And Peanut Casserole
|Peeled sliced potatoes||4 Cup (64 tbs)|
|Whole buckwheat||1⁄2 Cup (8 tbs) (Kasha)|
|Onions||2 Medium, finely chopped|
|Green pepper||1⁄2 , seeded and chopped|
|Raw shelled peanuts||1⁄2 Cup (8 tbs)|
|Water||3 Cup (48 tbs)|
1. Preheat the oven to 350 degrees.
2. Make a layer of half the potatoes in a buttered 1 1/2-quart casserole. Add the buckwheat, onions, green pepper, and salt. Top with remaining potatoes.
3. Finely chop the peanuts in an electric blender or food processor. Add the water and blend until the mixture is smooth. Pour over the potatoes in the casserole. Cover and bake for 1 hour, or until buckwheat is cooked.