Title: Cholent
Categories: Beef Jewish
Yield: 8 Servings

2	c	Dried lima beans; soaked overnight
3	lb	Beef brisket
3		Diced onions
3	tb	Oil
2	ts	Salt
1/4	ts	Pepper
1/4	ts	Ginger
1	c	Pearl barley
2	tb	All-purpose flour
2	ts	Paprika
6		White potatoes; cut in quarters

In Dutch oven brown the meat and onions in the fat. Sprinkle with salt, pepper, and ginger. Add the beans, barley, and unpeeled potatoes. Sprinkle with the flour and paprika. Add enough boiling water to cover one inch above the mixture. Cover tightly. Bake in a 350 degree oven 4-5 hours, or in a 250 degree oven 24 hours.

Slice the meat and serve with the barley, potatoes, and beans.

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From: Lita (alotzkar@direct. ca)

Source: L. A. Times, Sept. l977 from article; Yom Kippur Menu Break the Fast

SWEET AND SOUR PICKLED FISH

2 cups water 1 cup vinegar 1 cup sugar 2 bay leaves 3 whole cloves 10 peppercorns 1 teaspoon salt 3 onions, sliced 2 pounds salmon, seabass or halibut, cut in 1-inch pieces

In a saucepan blend water, vinegar, sugar, bayleaves, cloves, peppercorns, salt and onions. Bring to a boil, add fish and simmer gently for 5 minutes. Do not overcook or fish will toughen. Place fish with pickling liquid in a heat-proof bowl or jar, cover and refrigerate for 3 days. This dish will keep at least 2 weeks in the refrigerator. Serve cold on a bed of lettuce.

Makes 12 servings.

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From: Mimi Hiller (hiller@smartlink. net)

Carrot Tzimmes

Source: an adaptation of a recipe from "More Recipes from a Kitchen Garden," by Renee Shepherd and Fran Raboff

Yield: Serves 4 to 6.

1 cup chicken stock 1/3 cup orange juice 2 tablespoons lemon juice 2 tablespoons dark brown sugar 3 tablespoons honey 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger or 1 quarter-sized slice fresh ginger, minced 1/2 teaspoon salt dash pepper dash nutmeg 2 tablespoons butter 5 carrots, peeled, cut diagonally into 1-inch slices 3 sweet potatoes, peeled, cut into 1-inch slices 1 small can pineapple chunks

Preheat oven to 375°F.

In a saucepan combine chicken stock, orange and lemon juices, sugar, honey, cinnamon, salt, pepper, nutmeg, and butter. Bring to a boil, reduce heat, and simmer for 2 to 3 minutes.

Arrange carrots, sweet potatoes, and pineapple in a lightly greased 8 x 11-inch shallow baking dish. Pour the hot stock mixture over them, turning them once in the mixture. Cover and bake 1 hour or until the potatoes are tender. Uncover and baste frequently until carrots and sweet potatoes are golden brown on top.

Note: I will sometimes replace the orange juice with apple juice. This gives it a wonderful NEW taste.

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From: Lita (alotzkar@direct. ca)

continued in part 2

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