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Lamb And Peppers Cholent (can Be Used For Passover)

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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 Onions, cut into chunks
2 Cloves garlic, minced
1 t Oregano
1/2 t Rosemary
3 Lemons, juice of
3 T Olive oil
3 Peppers, green yellow and
red all cut into chunks
1 lb Button mushrooms, whole
Salt & pepper, to taste
Water

INSTRUCTIONS

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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