Food

Snow On The Roof,
Cholent In The Pot

EILEEN GOLTZ
Special to The Jewish News

I

is cold out and that means that
it's definitely cholent weather.
I checked with several reliable
sources (my mom being one)
and came up with a nice combination
of cholent recipes that should appeal
to every end of the taste spectrum.
Most can be thrown together in a
matter of minutes ,and if your pantry
is well stocked you won't even have to
run to the store.
Just before your next Shabbat, when
you're looking at those same old recipes
that you've made week after week, grab
these recipes and get cooking.

Perfect for
•college
•bedroom
•family room

100% cotton afghan 48"x 60"

MIDDLE EASTERN
STYLE CHOLENT

Call Alicia R Nelson

(248) 557-0109

for an appointment

EREMSEMEMBESSE

p

IV

(248) 569-5000
fax (248) 569-5801

ONE

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25040 SOUTHFIELD ROAD

NE COMET' of 10 Mile & Southfietd

SOUThFIELD, MI 48075

GROCERIES

WEEKLY SPECIALS:

•CONTADINA MARINARA SAUCE $199

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FRUIT ROLL•UP BLOWOUT

$119

$PACK REG. V)

We reserve the right to limit all sale items while quantities last. We are not reoponsiblefir any
typographical errors Under supervision ofVaad Hambonim Orthodox Council of Greater Detroit

1/9

.

1998

118

12 oz mixed dried
beans
4 oz barley (dry
weight)
3-4 medium
potatoes
1 pound meat
1. tablespoon salt
1 teaspoon curry
powder
1 teaspoon cumin
1/2 tablespoon paprika
1/2 cup oil
Peel and dice potatoes into
chunks, place them in the pot.
Add 2 quarts water, salt,
curry, cumin and paprika
and oil to the pot. Use
less oil if meat is fatty.
Bring the mixture to
a boil and add the beans
and meat. Simmer.
Allow most of the water to
be absorbed by the beans and then
add more water (approx. 2 quarts)
and the barley. Simmer, adding water
as needed. Total time on stove is 2
hours or so. If it's Thursday night or
Friday morning place this in the
fridge, and then in the oven on Fri-
day night at 225 to 250 until
lunchtime on Saturday; but the
cholent is edible after the first 2-3
hours of cooking (and excellent on
Friday night). For variety, add 3-4
hot dogs, cut up, and kishke (use half
a kishke, unsliced). Another variation
is to add 1 cup tomato sauce. This
can easily be made pareve with pareve
hot dogs, pareve kishke, no meat.
Also, since you are cooking it one day
ahead, you can season it to taste. If
putting it in the oven Friday after-
noon, add 1 cup more water at that
point. Makes 15-20 servings

QUICK AND EASY CHICKEN
CHOLENT

4 boneless, skinless chicken breasts
3 potatoes, scrubbed and diced
2-3 onions, chopped
4-5 carrots, chopped
2 celery stalks, chopped
2 cups mushrooms, sliced
1 red or yellow pepper, chopped
1 teaspoon basil
1 bay leaf
1 1/2 cups chicken broth
1 cup dry white wine
Spray heavy Dutch oven with cooking
spray, then combine all
the ingredients together
and mix well Cover
and bake at 300
degrees for 3 hours.
Serve immediately or
remove from heat
and rewarm just
before serving. Serve in
shallow bowls with lots of
sauce for dipping challah or French
bread. Serves 4.
This recipe can be doubled or
tripled and is so easy that your
kids can throw it
1 together.

VEGETARIAN
CHOLENT

1/2 pound (1
1/4 cups)
kidney
beans
1/2 pound (1 cup) navy
beans
Water
2 medium onions, sliced
2 cloves garlic, minced
1/2 cup sliced fresh
mushrooms
1/4 cup vegetable oil
1/2 cup whole barley
1/2 teaspoon crushed basil or 1 tsp.
fresh basil
1/2 teaspoon chopped dill weed
Salt, pepper, paprika, cayenne to
taste
2 large carrots, sliced
4 large potatoes, scrubbed and
quartered
1 cup dry red wine
2 teaspoon soy sauce
1 bay leaf
Boiling water or vegetable stock
If the beans have not been presoaked,
wash them carefully, discarding any
that are broken or discolored. Place in
a large pot and cover with water.
Bring to a boil.
Remove from heat and allow to
soak for about 1 hour.

CHOLENT on page 120