Title: Kasha Cholent
Categories: Jewish Stew Grain Bean Poultry
Yield: 1 Servings

1/2	c	Dried beans
2	tb	Oil
1/2		Recipe turkey meatballs
1		Onion, chopped
1/2	c	Kasha
1		Clove garlic, crushed
1		Grated root--parsnip, turnip
		Celery root
		Salt & pepper
		Water to cover

Soak beans, set aside. Lightly fry the onions, remove from pan. Fry kasha for a moment or two. Mix with the onions, seasonings and grated root. In a heavy pot put the drained beans. Place meat on the beans and surround with kasha-vegetable mixture. Put a kishke in the pan if desired. Cover with water and bring to a boil. Put on low heat or in a low oven. Add water if necessary before Shabbos. Simmer overnight. This makes enough for 2-4 people, depending on what else you serve. Increase as needed.

The Israeli Cookbook, Molly Lyons Bar-David From: Habage@aol.com

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