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Wishing all our customers & friends a Happy Passover
OPEN Easter Sunday
92
FRIDAY, MARCH 29, 1991
Cholent
found in most other cholents.
Of this omission Mr. Snider
explains, "I don't like
beans." He calls his recipe
"a variation on a theme from
Goldie Silverstein," his
neighbor and a principal at
Bais Yaakov.
Place in pot:
1 lb. flanken, fat trimmed
1 medium onion, diced
3 medium potatoes, peeled
and cut into bite-sized pieces
1 sliced carrot
2 Tbs. ketchup, or to taste
2 fresh mushrooms, sliced
2 Tbs. onion soup mix, or to
taste
3 /4 cup barley
2-3 prunes, chopped
1 1/2 cups water
As he and his wife, Janet,
often arrive home not long
before Shabbat begins, Mr.
Snider prefers to cook his
cholent Thursday night. He
puts all ingredients except
the meat in one pot, brings
the mixture to a boil, then
lets it cool. Place meat in
separate pot, bring to low
boil and remove foam. On
Friday afternoon, he places
the mixture in a Crock-Pot,
adds a cup of water and
keeps the cholent cooking on
low.
VEGETARIAN CHOLENT
Yes, vegetarians, there is a
cholent for you, too. This
meatless recipe comes from
Classic Kosher Cooking by
Sara Finkel. The cookbook is
published by Targum Press,
whose president, Moshe
Dombey of Jerusalem, is a
former Detroiter. His
parents are David and
Fayga Dombey of Southfield.
Ingredients: 3 large
onions, thinly sliced
4 Tbs. oil
2 /3 cup lima or navy beans
2 /3 cup barley
2 tsp. salt
1 /4 tsp. pepper
1 /2 tsp. onion powder
1 bay leaf
3 Tbs. ketchup
2 Tbs. honey
2-3 Tbs. onion soup powder
6-8 medium potatoes, cut
into eighths (or one pound
tofu)
kasha kiskhe (recipe
follows)
In large pot, stew onions in
oil until golden brown. Add
remaining ingredients, ex-
cept kasha kishke, in order
listed (potato should be on
top). Add water to cover, plus
1". Cover, bring to boil,
reduce heat and simmer for
half an hour. Place kasha
kishke on top, replace cover
and set in 225 degree oven.
Also may be cooked in
Crock-Pot, or place over
covered stove top on low heat
to cook slowly overnight. Do
not stir.
Taste half an hour after
cholent has been cooking.
Add salt or soup powder if
necessary.
For deeper caramel color, =(
begin with 2 Tbs. oil in pot,
sprinkled with 3 Tbs. sugar.
Cook over medium heat un-
til mixture turns a deep
brown, then add 1 cup water
to immediately stop brown-
ing action. Add remaining
ingredients, except honey,
which is omitted.
Kashe Kishke:
This recipe eliminates both
the animal products and fat
found in many traditional
kishkes
1 /3 cup margarine, cut into
small pieces
1 medium onion, diced
1 /4 cup raw kasha
1 /3 cup flour
1 tsp. salt
1 /4 tsp. pepper
1 egg, beaten (optional)
% cup water
Mix kishke ingredients in
order above. Wrap tightly in
aluminum foil or cheesecloth.
Place on top of cholent just
before leaving it to cook
overnight.
EASY CHOLENT
Even the most incompe-
tent cook will have success
with this simple cholent rec-
ipe from Miriam Duchan, a
member of Congregation
B'nai Moshe. Mrs. Duchan's
mother brought this recipe
with her from Poland.
Ingredients:
Several good beef bones
At least 1 lb. flanken (sea-
soned with paprika, pepper
and garlic)
1 /4 cup barley
1 /4 cup large lima beans
Several whole potatoes (at
least one for each person)
1 whole onion
In bottom of large pot place
half the bones, top with half
the barley and beans, then
half the meat. Repeat layers.
Cover with water to top. Boil
for at least one hour before
Shabbat. Cover with brown
bag and put in oven at 275
degrees, overnight. Feeds
about six people.
POLISH CHOLENT
Mrs. Henia Ciesla of Oak
Park, originally of Poland,
says she was "born with this
recipe," which includes
Continued on Page 94