| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Yellow pepper, remove seeds and core |
| 1 |
|
Red pepper, remove seeds and core |
| 1/2 |
c |
Mayonnaise and |
| 1 |
pn |
Garlic salt |
| 5 |
|
Potatoes, cut in chunks |
| 4 |
lb |
Lamb cut into 1 inch cubes |
| 3 |
md |
Onions, cut into chunks |
| 2 |
|
Cloves garlic, minced |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Rosemary |
| 3 |
|
Lemons , juice of |
| 3 |
tb |
Olive oil |
| 3 |
|
Peppers, green, yellow and red, all cut into chunks |
| 1 |
lb |
Button mushrooms, whole |
|
|
Salt & pepper, to taste |
|
|
Water |
INSTRUCTIONS
COLD PEPPERS SAUCE
REST
First prepare cold peppers sauce: In 2 separate pots cook a yellow pepper
and a red pepper (remove seeds and core). Cook until tender, around 10
minutes. Drain and cool. Place red pepper in blender with 1/2 cup
mayonnaise and pinch of garlic salt. Whip and place in pretty dish. Repeat
for yellow pepper. Cover and store until needed. (If you really adore
peppers, you may use 2 each!)
Combine all ingredients in cholent pot. (Slow Cooker) When cholent is
ready, serve with cold peppers sauce. The hot and cold temperature and
flavor sensations are tingly!
Posted to JEWISH-FOOD digest V97 #059 by Steve and Marilyn Kerman
<sdkerman@hevanet.com> on Feb 21, 97.
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