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to the skillet. Season to taste with salt
and pepper. Reduce heat to medium-low
and fry until golden, stirring often, for
approximately 20 minutes. Add the
onions and barley to the slow cooker.
Add the potatoes and sprinkle generously
with more paprika and garlic powder.
Combine the ketchup and soup pow-
der and water in a medium bowl and
mix well. Pour enough of the liquid to
the slow cooker so that the liquid comes
to an inch or so below the meat and
potatoes (you may need to add more
water if necessary).
Slice kishka into 1/2-inch rounds.
Arrange the rounds on top of potatoes.
Turn slow cooker to high and cook
until it begins to bubble, approximately
2 hours. Turn the cooker to low before
Shabbat and cook until ready to serve.
Makes 8 servings
more hours. (If possible, adjust season-
ings again before sundown on Friday).
Adjust seasonings to taste before serving.
Makes 6 servings.
TAMY CHELST'S
PLAIN CHOLENT
Third-Prize Winner
1 cup dry red kidney beans
3 cups water
6 medium potatoes, peeled and quar-
tered
3 medium onions, quartered
2 pounds beef, cut into 2-inch chunks
4 beef marrow bones or soup bones
1 cup dry barley (not quick barley)
salt and pepper to taste
In a medium bowl, soak the kidney
beans in 3 cups of water for 8 hours or
overnight. Drain well.
Combine the beans and all other
ingredients in a large slow cooker. Toss
well to combine. Add water to the pot,
to about 1 1 /2-inches below the edge of
the crockpot (if there's too much water,
before Shabbat, remove some water).
Cook on "high" for
3 to 4 hours. Lower
the heat to medium
and cook for 20 more
hours, or until ready
to eat. Makes 6 serv-
ings.
CHERNA KOWALSKY'S
CHA CHA CHA
Second-Prize Winner
1 cup (or 8 oz.) dry red kidney beans
3 cups water
1/2 cup (or 4 oz.) dry small
white beans, any variety
2 cups water
1 large onion, chopped
(about 2 cups)
1 cup diced celery
6 medium Idaho, russet or
NATHAN
other white potatoes, peeled
GONIK'S
paprika to taste
SURPRISE
ground pepper to taste
1 cup dry red kidney
1/2 cup pearled barley (do
beans
not quick barley)
3 cups water
3 pounds lean stew beef,
1 cup dry black
any kind, cut into 2-inch
beans
chunks
Linda Lefkowitz prepares
3 cups water
the greens.
2t. salt
In a medium bowl, soak
1 cup uncooked bar-
the kidney beans in 3 cups of water for 8 ley (not quick barley)
hours or overnight. Drain well. In anoth- 1/2 uncooked, white, long grain rice
er bowl, soak the white beans in 2 cups
1/2 cup dry couscous
of water for 8 hours or overnight. Drain
1 pound ground beef, browned
well.
1 cup chopped onions (browned with
Place onions and celery in the bottom
beef)
of a large, heavy, ovenproof pot with a
tight lid (for the contest Cherna used a
1 pound stew meat
slow cooker). Arrange the potatoes over
1 package dry onion soup mix
the vegetables and sprinkle generously
2 cups dry red wine
with paprika and pepper. Add the soaked
2 (15 oz. each) cans tomato puree
beans and jiggle the pot to . distribute
salt
and pepper to taste
them between the potatoes.
In
a medium bowl, soak the kidney
Sprinkle the barley over the mixture
beans
in 3 cups of water for 8 hours or
and arrange the beef over all. Add more
overnight. Drain well. In another bowl,
paprika, pepper and salt. Add enough
soak the black beans in 3 cups of water
water to just cover the ingredients.
for 8 hours or overnight. Drain well. Mix
Cover the pot tightly and bring to a
the beans and all the remaining ingredi-
boil over high heat. Cook the cholent for
ents
together in a slow cooker and cook
5 minutes and transfer to a preheated
on
low
for 24 hours, or until ready to
275E oven. Cook the cholent for 20 or
serve. Makes 8 servings. fl