Recipe - Another Shabbat Cholent

IN A CROCKPOT LAYER
Few potatoes; peeled and
cut or sliced up thickly
1 lg Sweet potato; ditto
Couple of parsnips; ditto
Couple of carrots; ditto
1 lg Onion; peeled and cut in
rings
Couple of cloves of garlic;
minced
Few mushrooms; cleaned and
cut or sliced up
1 Handful of chickpeas
1 Handful of white kidney
beans
1 Handful of barley
1 cn (large) of minced tomatoes

Fill up with water to cover veggies. Since I wasn't using a prepared sauce
as I usually do, I threw in every dried green herb I had in the house:
oregano, thyme, rosemary, marjoram about a tsp of each. Mixed well and
set the crockpot going on low.

This was on Thursday night. On Friday morning I added about a cup of the
dried BeefNot and mixed well. By the time we came to eat it the BeefNot
was thoroughly cooked and had lost all vestiges of a soylike taste, and
the water was well absorbed (a problem sometimes with my cholents).

You can order BeefNot (and ChickenNot and heaven knows what else) from
Dixie Diner's Club by phoning 1800BEEFNOT. I have no affiliation with
them whatsoever. Watch out the catalogue has hechshers for many products,
but I found that one of them didn't have the hechsher on the product when I
actually ordererd it 8(.

Reposted from rec.food.cooking.jewish newsgroup. From: Hadass Eviatar
eviatar@ibd.nrc.ca

Posted to JEWISHFOOD digest Volume 98 #001 by Jeff Freedman
jefffree@eskimo.com on Jan 01, 1998