Text 5431, 70 rader
Skriven 2013-10-03 20:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Farmer McGregor 260
===========================
-=> Quoting Michael Loo to All <=-

 ML> New York wines have come a long way in the couple decades

Then perhaps I should re-visit Niagara (Ontario) wines which I gave
up on a long time ago. Same climate, grapes and history. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joni's Traditional Cholent (Meat)
 Categories: Jewish, Beef, Beans, Casseroles, Potatoes
      Yield: 4 Servings
 
      3 lb Red Bliss potatoes
    1/2 lb Dried beans, lima, navy,
           Great northern, or a mix
  1 1/2 lb Lean flanken, cut in cubes
    1/4 c  Vegetable oil
      3    Onions
      2 tb Flour
      1 ts Salt
           Pepper to taste
      3    Cloves garlic, crushed
    1/4 ts Paprika
      1 sm Can tomato paste (optional)
      4 qt Water
 
  Hi all - Here is another recipe for a Traditional Cholent, with
  accompanying instructions for using a "Blech".

  Blech Cooking: Many people choose to strictly observe the Sabbath
  by not cooking during the time between candlelighting at the
  beginning of Shabbat to Havdallah (the service that marks the end
  of the Sabbath). Many Orthodox people keep food hot by using a
  "blech." This is a piece of metal that goes over a burner on the
  stove. It conducts heat and prevents a pot from coming in direct
  contact with the heat source, which is prohibited according to
  strict Shabbat observance. The temperature of the blech must keep
  food at a minimum of 180 degrees but must not allow the food to
  reach the boiling point.
  
  Place the meat, water, salt, onions and garlic in a large Dutch
  oven. Bring to a boil. Skim the foam off the top and add the beans
  and other ingredients except the potatoes. Cook for one hour, (on
  top of stove) adjusting seasoning and adding water if necessary.
  Add the cut potatoes and cook  another one to two hours. Cover
  and place in an oven set at 180 degrees.
  
  This can be kept in the oven at 180 degrees overnight. Or place on
  a blech and keep covered. Check the water before bedtime and add
  more if necessary. Check again in the morning and serve at Shabbat
  lunch. Refrigerate after serving.
  
  VARIATIONS: Different spices such as chili powder or cumin. Use
  chicken or turkey pieces instead of meat.
  
  Shabbat Shalom, by Joni Schockett on Jewishfamily.com
  From: Albert & Lita Lotzkar
 
MMMMM


YK Jim


... Quoth the wine maven, "Nevermore."

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