| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Cubed stew meat; About, (I try to avoid the very fatty meats) |
| 3 |
|
Potatoes; cut up, up to 4 |
| 1 |
c |
Chulent mix *; up to 2 |
| 1/2 |
c |
Barley; (up to 1) |
| 1 |
lg |
Onion; sliced |
|
|
Salt to taste |
INSTRUCTIONS
* (a mix of beans packaged speciafically for chulent, I don't know if
it's availiable everywhere, but you can substitute with any beans you
like)
I usually prepare this Thursday nights without adding the meat, and
refrigerate. (I use a crockpot and put the insert into the fridge).
This gives the beans a chance to soak and is more time efficient for
me. Several hours prior Shabbes add the rinsed off meat and place on
heating element to cook overnight. I have tried exprimenting with
adding ketchup and paprika with good results.
NOTE: I always use crockpot bags, which make for easy - almost no -
cleanup. They are made of high density plastic, and I buy them at my
kosher butcher. If you haven't tried them, I highly recommend them!
Posted to JEWISH-FOOD digest by EGRocky@aol.com on Jan 15, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”