•
,%s:s. ,

•

c if . •/*

• ,. ,

/". •

ood

CHOLENT

from page 118

In a large, heavy pot saute the
onions, garlic and mushrooms in the
oil. Add the beans, barley, herbs and
seasonings. Add the carrots, potatoes,
the wine, Tamari and bay leaf
Add boiling water or stock to about
1 inch above the contents. Adjust the
seasonings to taste. Before sundown on
Friday, cover the pot tightly and allow
to simmer slowly in a 225 degree oven
or over very low heat on top of the
stove. Let it cook all night until time to
enjoy it for lunch. Serves 6 to 8.

.

GOLAN HEIGHTS CHOLENT
1 to 2 pounds dark meat turkey or
4 chicken leg quarters on the
bone
1 cup brown rice
28 oz can whole tomatoes
2 carrots peeled and chunked
2 sweet potatoes, peeled and
chunked
1 to 1 1/2 teaspoon cinnamon
1 teaspoon cumin
Salt (optional)
1 cup white beans (only presoaked,
not cooked)
Water to cover
Put everything except the water into a
crockpot and then cover the entire
mixture with water.
Cook overnight on a low tempera-
ture until lunch on Shabbat. NOTE:
put the rice near the top of the ingre-
dients, to help it from getting totally
mushy. Serves 6 to 8.

4reaike.gr<VAN:i:i::::::;XW EV4:; :•Ke

.

.

.

Cat witse.44at

EgUElemaGat

Get Results...
Advertise in our
Entertainment
Section!

DETROIT JEWISH NEWS

1/9
1998

120

.11 N

Call The Sales Department

(248) 354-7123 Ext. 209

PASTRAMI CHOLENT
1 large onion chopped
6-8 doves of garlic, chopped (more
or less to taste)
1 tablespoon oil
2 cups chicken broth
Cumin, paprika, salt, pepper
1/4 pound pastrami
1 pound stew meat cut into cubes,
(more or less to taste)
2-4 large potatoes, peeled and cut
into large pieces
1 cup red dry wine
In a saute pan combine the onion,
garlic and oil and cook until tender.
Add the beef and brown it. Place the
meat and onions and garlic in a crock-
pot or Dutch oven and add the
drained beans and potatoes.
Add the spices and cover with the
chicken soup and wine. Bring to a
boil and lower heat and simmer for
30 min. Check liquid and add more
soup if necessary to keep contents
covered.
At this point add the pastrami and
then place in oven at very low heat or

CHOLENT

on page 122