t Recipes Understa Among the exciting things that have happened to cooking in recent years, is the rediscovery of a host of tasty and healthful foods, through a better understanding of nutrition. A delicious case in point is high fiber grains such as barley, bulgar and kasha, also called buckwheat Fihf?r norfnrr~o ? ???. vvi pvi iui ilia many important dietary functions not the least of which is helping to remove cholesterol from the body before it enters the bloodstream. These grains are staples in the cooking of Eastern Europe, the Middle and Far East. Satisfying and nutritious, they have a pleased hot of cold. They marry beautifiillv with a J > >11 u rui IVl) Ul flavors as evidenced in these new warm weather salad recipes. The dishes take little time to prepare and can be made ahead and refrigerated. Grains, increasing in popularity, are available in supermarkets and health food stores. Fruity Kasha Salad is a combination of chewy grains and white rice cooked briefly in butter and then simmered in a can of clear readv to serve chicken hrnth dashed with allspice. After several hours in the refrigerator, the kash-rice mixture is tossed with pineapple chunks, pitted prunes, shredded coconut, chopped green onions and sunflower seeds. The salad is an all-in-one complement to hot cold meats or poultry. Barley and Vegetable Salad makes a zesty accompaniment to grilled meats or poultry, or is a satisfying light lunch stuffed into a pita bread pocket. After cooking in butter until golden, the melange of barley, onions and garlic is simmered in a- can of clear ready to serve chicken hrnfh Dofrinorota wi vmi iwi i 15V1 ai^. 1 1 scvciai hours and combine with shredded zucchini, chopped tomatoes, green onions and parsley. White wine vinegar and capers add contrasting tang. 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Middle and far East cuisines, ley and kasha marry beautifully tables to make delicious sumFRUITY KASHA SALAD Vi cup whole kernel kasha (roasted buckwheat) ?'/2oup unceeked leng-grarrr 1 egg, slightly beaten 2 tablespoons butter or margarine 1 can (14 Vi ounces) clear ready to serve chicken broth 1 cup water Vi teaspoon ground allspice 1 cup cut up fresh or canned pineapple 1 cup cut up pitted prunes 1 cup shredded coconut Vi cup chopped green onions Vi cup sunflower seeds 1. In small bowl, mix kasha and rice with egg until well coated. 2. In 10-inch skillet over medium heat, in hot butter, cook kasha Please see page B12 ers/lnez Kaiser r mouth ?dil^U t :oncern is the same the year are always interested in havst. softest skin possible, best 3 this \ _ ___ ^ vour soft" I from ? Well, CARESS is not a soap, uty bar that does not dry the oes. 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