astray recipes: Potato cholent

Categories: Jewish
Yield: 6 servings

Measure	Ingredient
6	Eggs
1 cup	Fat -- melted
2 cups	Flour -- sifted
3 teaspoons	Salt
3 pounds	Flanken
6	Potatoes -- peeled and
	Halved
½ teaspoon	Pepper
2 teaspoons	Paprika
½ teaspoon	Garlic powder

Beat the eggs, fat, flour and 1 teaspoon salt together. Form into a flat mound and place in the center of a Dutch oven or baking dish.

Place the meat on one side of the dough and arrange the potatoes around it. Sprinkle with the pepper, paprika, garlic powder and remaining salt. Add enough boiling water to cover all the ingredients. Cover tightly and bake in a 250 degree oven 24 hours or in a 350 degreeoven 4 to 5 hours. Slice the meat, cut the crust and serve with the potat

Recipe By : Jennie Grossinger - "The Art Of Jewish

potato cholent