INGREDIENTS

INSTRUCTIONS

Put everything in a big pot, season to taste and let it cook over a
low fire over night. It should cook 18 to 24 hours.  The water should
not boil dry, nor should a high fire be used, or it  will burn.  NOTES
European Jewish traditional sabbath stew -- This is a food that
religious Jewish people eat on Saturday afternoon. Religious people  do
not cook on Saturday, so this food must be put on the stove on  Friday,
before sunset. It then cooks overnight, filling the house  with a
delicious aroma, until after services Saturday afternoon.  Shabbos
means "Saturday" in Hebrew, and choulnt means "a mishmosh" in  Yiddish.
(choulnt in fact comes originally from the French chaud lent  which
means "warm slowly") The amount of each ingredient depends on  what
taste one likes, how much is available, and the tradition handed  down
by one's parents or Rebbitzin (Rabbi's wife). Yield: Serves 4-6.  
Variations:  Some communities add some eggs (in the shell), and  lots
of curry.  (in which case it is called Chamin, which means "warm
food.") : Difficulty:  easy.  : Time:  15 minutes preparation, 1 day
cooking.  : Precision:  no need to measure.  : Mike Trachtman  :
Weizmann Institute, Rehovot, Israel  : mike@wisdom.BITNET  :
mike%wisdom.bitnet@wiscvm.ARPA  : Copyright (C) 1986 USENET Community
Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 482
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 96.4mg
Sodium: 341.6mg
Potassium: 1278.4mg
Carbohydrates: 63.7g
Fiber: 13.1g
Sugar: 7.5g
Protein: 45.6g