Recipe - Cholent And Knaidel (Bean And Barley Casserole With Dumplings)

1 lg Onion finely choped
Veg oil for frying
1 One half Lima beans boiled
1 cup Barley rinsed and boiled
1 Carrot grated/shredded
2 Tomatoes chipped
2 tablespoon Fresh parsley chipped
1 tablespoon Soy sauce
1 tablespoon Tomato paste
2 tablespoon Whole wheat flour
1 teaspoon Paprika
1 teaspoon Each sea salt; freshly
ground black pepper,garlic
salt
2 lg Potatoes peeled and thickly
cut or sliced up
Hot vegetable stock to cover

from Rose Friedman Jewish Veg. Cooking

I usually put all this in the crock pot and let it all cook and low
overnight or until done.

Posted to JEWISHFOOD digest Volume 98 #010 by herb1@juno.com (herb bleeck)
on Jan 06, 1998