Slow-Cooked Cholent: A Shabbat Delight Send us a photo of your "World Champion Mom" PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS I and you can win 4 tickets to attend the Tour ofWorld Figure Skating Champions = on Mother's Day. Perhaps most important of all, you'll win your mother or wife a prominent place among the great moms of the world, and isn't that what Mother's Day is all about? So drop off, or mail a photo and the entry blank below. CONTEST RULES: Contest entries must be in by April 30, 1997. Winners will be chosen at random. Winners will be listed in the May 9 issue of The Jewish News. (6) winners and will receive 4 tickets to attend the Tour of World Figure Skating Champions on Ice on May 11, 1997. QUEENS CURRIED MINT CHOLENT 5 large garlic cloves, chopped 1 small onion, chopped 1/4 cup curry powder 1/4 cup extra virgin olive oil 4 tablespoons fresh lime juice 1 pound dried kidney beans 1/2 pound barley 4 medium-size ripe peeled, chopped tomatoes 1 small red bell pepper, cored and minced 1 medium red onion, chopped 1 teaspoon minced fresh hot chili pepper or dried chili powder 1 cucumber, peeled and chopped 3 tablespoons fresh mint salt and pepper OFFICIAL ENTRY BLANK Mom's Name: Address: City: Entry Name: Daytime Phone: State: ) ( Zip: Please label photo and attach entry to back. Send self-addressed stamped envelope if you'd like photo returned. L J THE JEWISH NEWS 27676 FRANKLIN ROAD SOUTHFIELD, MICHIGAN 48034 (810) 354-6060 FAX 354-6069 To Our Friends ... Up LU U) LU Happy Passover 74e Vaa •sey CC Sold 540# Mon.-Sat. 10.5:30, Fri 10-8 3947 W. 12 Mile Rd. • Berkley (810) 543,3115 LU U-1 H- 150 CLASSIFIED GET RESULTS! Call The Jewish News 354-5959 have been writing about Jew- ish food for the past 14 years, and every year I get letters re- questing recipes for cholent. So, I make it a practice to search out new recipes for cholent at least one time each season for many of our Jewish readers who make it a practice to observe the Sabbath and want to serve a va- riety of these slow cook meals. Come For Cholent ... Again, by Kay Kantor Pomerantz, is a trea- sury of tasty recipes for cholent. All cholent recipes will feed a minimum of four to six hungry eaters as a main course and can be made in a crock pot or heavy pot set on your stove top or in the oven. Prior to Shabbat, oven tem- perature should be reduced to 200-250 degrees. CHOLENT CHILI 1 tablespoon olive oil 2 large cloves garlic, peeled and minced 1 large onion 1 green pepper, stemmed, cored and minced 2 tablespoons ground chili powder 2 pounds ground turkey 1 pound turkey breast cut into cubes 3 cups crushed tomatoes 3 tablespoons red wine vinegar 2 tablespoons cumin 2 tablespoons Worcestershire sauce 1 pound red kidney beans 21/2 tablespoons cornmeal, dissolved in 2-tablespoons water to make a smooth paste salt and pepper to taste water In a heavy-bottomed pot, heat the oil over medium heat. Add the garlic, onion and ground pep- per and cook until soft (approx- imately 5 minutes). Add all of the turkey and brown for 5 min- utes. Place all ingredients into crock pot, add cornmeal paste and stir. CABBAGE AND BEAN CHOLENT 2 heads cabbage, shredded 1 pound large flat white lima beans (soaked) 1 onion 1 1/2 tablespoons instant imitation (pareve) chicken soup 2 cups stewed or fresh tomatoes 1/2 cup raisins sugar and lemon juice, to taste salt and pepper, to taste 6 cups cold water Combine the garlic, onion, two ta- blespoons of the curry powder and 1/2 teaspoon salt in a blender or food processor. Add 2 tablespoons of the olive oil and 1 tablespoon of the lime juice and process until smooth. Place all ingredients into a crock pot and pour this mixture over all. Salt shredded cabbage thor- oughly. Drench with hot water, chill with cold, drain and add all ingredients in crock pot. Place on high for one hour prior to Shabbat, then turn to low. LOW-FAT VEGETARIAN CHOLENT 1 large onion, chopped LENTIL CHOLENT SESAME SPRINKLE 2 garlic cloves, minced 3/4 cup small white beans 3/4 cup baby lima beans 3/4 cup small red beans 3/4 cup pinto beans 3/4 cup pearl barley 1 12-ounce can Italian stewed tomatoes 1 large potato, cubed 2 tablespoons honey 2 tablespoons ketchup salt, pepper, oregano, basil, bay leaf to taste Saute onion and garlic in a non- stick pan with minimal oil (cov- ering the pan while frying keeps the house smelling fresher). Combine the rest of the ingre- dients and fill 6-quart crock pot with water to 1/2 inch from the top. May be cooked slowly for over 24 hours. 1 cup lentils 1/4 cup imitation bacon bits 2 cups short-grain brown rice 1 stalk celery 1 parsnip 1 carrot, diced 1 onion, diced pinch of rosemary and thyme salt and pepper water Wash the lentils and rice. Cut vegetables and layer everything in a crock pot. Serve with sesame sprinkle, as follows: Roast 1 cup sesame seeds on a cookie sheet and mix lightly with imitation bacon bits. Serve as a garnish. Keep in sealed jar in the refrigerator. For crunchy and tasty addition, sprinkle over cholent. ❑