Children's Cholent

Recipe Ingredients

1 cup	160g / 5.6oz	Dried lima or kidney beans
2		Onions - cut in quarters
2 tablespoons	30ml	Pareve margarine - (1/4 stick) - plus
1/3 cup	65g / 2.3oz	Pareve margarine - (2/3 stick)
3 lbs	1362g / 48oz	Beef chuck
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves
6		Carrots - sliced
2 tablespoons	30ml	Molasses
1		Onion soup mix
6		Potatoes - sliced thin (medium)
1 cup	62g / 2.2oz	Self-rising flour
2 tablespoons	30ml	Ice water

Recipe Instructions

Child: The night before starting to prepare the cholent, put the lima or kidney beans in a bowl and cover them with water. Let them soak overnight.

Adult with Child: Saute the onions in a frying pan in 2 tablespoons of the margarine.

Child: Salt and pepper the meat and rub in the garlic.

Child with Adult: Brown the meat in the frying pan on top of the stove. Put it and the onions in a large heavy casserole.

Child: Drain the beans. Add them, along with the carrots and molasses, to the casserole. Sprinkle with the onion soup mix. Then carefully add the sliced potatoes in a layer over the top.

Adult: Bring a teakettle of water to a boil. Cover the cholent with boiling water.

Child with Adult: Make a dough from the remaining 1/3 cup margarine, the flour, a dash of salt, and the ice water. Spread the dough all around the rim of the casserole like putty, and put on the lid, sticking it to the dough to make sure no air gets in while cooking. Bake in a 250 degree oven for about 12 hours. Open and eat!

This recipe yields 10 servings.

Source:
THE CHILDREN'S JEWISH HOLIDAY KITCHEN by Joan Nathan (c) 1987, 1995 - Schocken Books, New York, NY - 157 pages - $18.00 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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