-=> Quoting Dave Drum to Jim Weller <=-

 JW> Kutia is a grain dish of boiled whole wheat berries, dressed with
 JW> honey, poppy seeds and fruit, usually dried cherries. It is one of
 JW> the twelve meatless dishes served on Christmas Eve but it's tasty all
 JW> winter long as a hot breakfast cereal. I often make it with
 JW> sweetened dried cranberries and/or diced apple.
                                    
We had cranberry kutia this morning as the first course of our late
weekend breakfast. I had soaked the wheat overnight, parboiled it
briefly and then let it continue to soak in the cooking liquid in
the fridge for a week so I could make it fairly quickly this
morning, about a 10 minute boil.

 DD> And I see it's also readt- to-ship at Amazon. But a bit pricy

Wheat is currently trading at $201 USD per metric tonne so a little
over 9 cents per pound or $5.48 per bushel. In Canadian currency
that's $247, 11 cents and $6.74. Milled flour retails for a
reasonable 36 cents a pound here but wheat berries at a health food
store can cost as much as an amazing $5.45 per pound! What a rip!
I get mine for free from my rancher BIL. I told him he could get
$5.45 instead of 11 cents if he bagged it himself, made cool labels
and went to the farmer's market. He said but then he'd have to talk
to new agers, vegans and hippies so it wasn't worth the agony.

 DD> Title: Ukraina Kutia
 DD> Source: Dr. Donald Houston's collection
 DD> ORIGIN: Ludmila Blizniuk, Kherson-Ukraine

All his recipes that he allegedly obtained from various people in
his travels are in fact plagerised from published sources. A Google
search on key phrases uncovers this quickly. More seriously, he was
also jailed for defrauding naive recently widowed old ladies and is
violently homophobic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mars 3 Musketeers
 Categories: Candy, Copycat, Chocolate
      Yield: 14 Servings
 
      3 c  Granulated sugar
    3/4 c  Light corn syrup
    3/4 c  Water
    1/8 ts Salt
      3    Egg whites
    1/3 c  Semisweet chocolate chips
      2    Bags milk chocolate chips
           (12-ounce bags)
 
  In a large saucepan over medium heat, combine the sugar, corn
  syrup, water, and salt.  Heat, stirring, to boiling, then continue
  to cook, using a candy thermometer to monitor the temperature.
  Beat the egg whites until they are stiff and form peaks.  Don't
  use a plastic bowl for this. When the sugar solution comes to 270
  degrees F, or the soft-crack stage, remove from the heat and pour
  the mixture in thin streams into the egg whites, blending
  completely with a mixer set on low speed. Continue to mix until
  the candy begins to harden to the consistency of dough. This may
  take as long as 20 minutes.

  At this point, add the semisweet chocolate chips.  Remember that
  the candy must already be at the consistency of dough when you add
  the chocolate;  the nougat will thicken no more after the
  chocolate is added. When the chocolate is thoroughly blended and
  the nougat has thickened, press it into a greased 9x9-inch pan.
  Refrigerate until firm, about 30  minutes.

  With a sharp knife, cut the candy in half down the middle of the
  pan. Then cut across into 7 segments to create a total of 14 bars.
  Melt the milk chocolate chips in the microwave for 2 minutes on
  half power, stirring halfway through the heating time. Melt
  completely, but be careful not to overheat. Resting a bar on a
  fork (and using your fingers if needed), dip each bar into the
  chocolate to coat completely and place on wax paper. Cool till
  firm at room temperature, 1 to 2 hours.

  Makes 14 candy bars.
  
  From: Simps
 
MMMMM

Cheers

Jim


... The second one makes you wish you stopped at one.

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