Recipe - Kasha Cholent

One half cup Dried beans
2 tablespoon Oil
One half Recipe turkey meatballs
1 Onion, chopped
One half cup Kasha
One half Clove garlic, crushed
One half Grated rootparsnip,
turnip, celery root
Salt & pepper
Water to cover

~ The Israeli Cookbook, Molly Lyons BarDavid

Soak beans, set aside. Lightly fry the onions, remove from pan. Fry kasha
for a moment or two. Mix with the onions, seasonings and grated root. In a
heavy pot put the drained beans. Place meat on the beans and surround with
kashavegetable mixture. Put a kishke in the pan if desired. Cover with
water and bring to a boil. Put on low heat or in a low oven. Add water if
necessary before Shabbos. Simmer overnight. This makes enough for 24
people, depending on what else you serve. Increase as needed.

Posted to JEWISHFOOD digest V96 #101

From: Habage@aol.com

Date: Thu, 12 Dec 1996 23:21:08 0500