Ingredients
1/2 cup great northern beans
1/2 cup lima beans
3 lb potatoes, chunked
3 large onions, diced
1/2 cup kidney beans
3 garlic cloves
1/2 cup barley
1 pepper, to taste
15 oz tomato sauce
Directions
Recipe by: The Race for Life Cookbook, Ruth Heidrich A long-simmering
Jewish Sabbath stew.
Soak beans overnight in a lg. bowl. Drain and cull any dried-out
beans. Saute onions and garlic in a few Tbsp water until onions are
translucent. Add barley and beans and cover with water by at least
2". Bring to boil and cook 30 min over low heat. Add potatoes and
tomato sauce and cook 30 min more. Place cholent in a crockpot
overnight or in a 200 deg F. oven for 8 hrs. or overnight.
Serves: 8 - 10
This is EXCELLENT!
Entered into MasterCook II by Reggie Dwork reggie@reggie.com
Servings: 10 servings
Cholent
Categories: Casserole; Jewish
The History of Recipes
Experts have traced the existence of recipes back into the distant past, in truth as far back as the ancient Egyptians, and maybe even further. However, mostly, these old cook books were just primitive hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to historians is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main meal and dessert, a very modern way of dining. Aspicius informs us how the Roman chefs made use of many different aromatic flavours, including a few you will know like bay, rue and dill. For the centuries that followed, the wealthy families of Europe competed with each other to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were much in demand. Even so, it was during the 19th century that fine cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, recipe publications are in high demand, as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Cholent _r T_ recipe.
