Submitted by Emily Pylypchuk

1 1/4 cups whole buckwheat
3 1/2 cups water
1/2 pgk. onion soup mix
1/4 tsp. pepper
1 can sliced mushrooms
1 medium onion, chopped
1 stalk celery, chopped
1/4 cup butter
4 slices bacon, chopped

Put buckwheat on a cookie sheet. Lightly toast at 350 degrees for about 10 minutes, stirring half way through. Watch carefully as buckwheat burns easily. Lightly toasting the buckwheat gives it a nice nutty flavour.

Bring to a boil the water, onion soup mix and pepper. Add the buckwheat and stir. Turn heat to low and simmer for about 15 minutes till most of the water is absorbed. Stirring occasionally.

Saute chopped onion and celery in the butter. Fry the chopped bacon.

Combine together with the sliced mushrooms. Add to the cooked buckwheat mixture and mix. Put into a greased casserole. Cover with a lid.

Bake at 325 degrees for 1 hour. Stirring at least once during baking.

Serves 4 to 6 people.

Note: Double the recipe for a package of Garland Gold Buckwheat

454 gram size bag.

Submitted by: Marg Kamroly & Arlene Stratuliak

Crepes:
6 egg whites
2 c. flour
½ tsp. salt
2 c. milk
1/3 tsp. baking powder

Combine ingredients. To make crepes, fry 2 tbsp. batter at a time on oiled pan until light in color on both sides.

Filling:
2 c. buckwheat
2 c. hot water
1 tsp. salt
1/2 tsp. pepper
1 c. heavy cream
2 medium chopped onion
6 tbsp. butter
6 egg yolks, well beaten

Rinse buckwheat in water, drain. Add 2 c. hot water, salt & pepper. Boil till buckwheat starts to thicken. Fry onion in butter and add to cooked buckwheat. Heat cream just to boiling point and stir into buckwheat. Beat egg yolks and add to buckwheat by taking 2 tbsp. of buckwheat first and mixing into egg yolks.

Then add mixture to the pot. Stir well & cook over low heat till mixture is smooth but not dry. Place tbsp. of buckwheat mixture on crepes, roll and place seam side down into buttered casserole. Cover and bake in 350° oven for ½ hr.

Delicious for a snack or as a side dish!

Additional cream sauce drizzled on makes it even better, but rich.