Recipe by: The Race for Life Cookbook, Ruth Heidrich A long-simmering
Jewish Sabbath stew.
Soak beans overnight in a lg. bowl. Drain and cull any dried-out beans.
Saute onions and garlic in a few Tbsp water until onions are translucent.
Add barley and beans and cover with water by at least 2". Bring to boil and
cook 30 min over low heat. Add potatoes and tomato sauce and cook 30 min
more. Place cholent in a crockpot overnight or in a 200 deg F. oven for 8
hrs. or overnight.
Serves: 8 - 10
This is EXCELLENT!
Entered into MasterCook II by Reggie Dwork reggie@reggie.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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