Quick kasha cholent
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried lima beans |
| 4 | pounds | Chuck or brisket |
| 2 | Onions -- sliced | |
| 2 | tablespoons | Fat |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Garlic powder |
| 5 | cups | Boiling water |
| 1 | cup | Kasha -- * see note |
Directions
* Note: The recipe for "Kasha" is included in this database. Soak the beans in water to cover for 12 hours. Drain. Brown the meat and onions in the fat. Add the salt, pepper, paprika, garlic powder, water and beans. Cover loosely and cook over l little more water if necessary. Cook ½ hour longer or until meat and beans are tender.
Slice the meat and serve with the beans and kasha. Serves 8 to 10.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-18-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish