Name: Fruited Cholent
Ingredients: 2 lb Brisket; 1 lb Yellow turnips and/or carrots; 1 lb Potatoes; Juice of 1 lemon; 1 lb Mixed dried fruit; Salt and pepper; to taste; 5 tb Honey; Water

When we dig up the gold of the past, it must be beaten into useful coins for today. Past, present, and future belong together. The most joyful knowledge is that we are citizens of heaven. Our outlook goes beyond this world, and we are in training for eternity... [In getting older] one discovers something of the plan behind the happenings of the past. When we look back we realize that behind many events, which were not important in themselves, there is a design, an order, a continuity.

Corrie ten Boom

CATEGORY	CUISINE	TAG	YIELD
Fruits		Main dish, Slow cookin, Stews	6	Servings

INGREDIENTS

2	lb	Brisket
1	lb	Yellow turnips and/or carrots
1	lb	Potatoes
		Juice of 1 lemon
1	lb	Mixed dried fruit
		Salt and pepper; to taste
5	tb	Honey
		Water

INSTRUCTIONS

In a heavy saucepan, arrange the meat with the turnips, potatoes and dried
fruit. Mix together the salt, pepper, honey and lemon juice and add to the
meat mixture. Add sufficient water to cover the meat and the vegetables.
Cover, bring to a boil and then simmer for one hour. Place the covered pot
in a preheated 200 degree F oven and bake for aproximately 18 hours.
This can also be done in a crock pot.
Recipe by: Kay Kantor Pomerantz
Posted to FOODWINE Digest  by Mirjam & Howard Dorn <howard@STAR.NET.IL> on
Nov 21, 1997

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