Recipe - Lamb And Peppers Cholent (Can Be Used For Passover)

COLD PEPPERS SAUCE
1 Yellow pepper, remove seeds
and core
1 Red pepper, remove seeds and
core
One half cup Mayonnaise and
1 pn Garlic salt

REST
5 Potatoes, cut in chunks
4 pound Lamb cut into 1 inch cubes
3 md Onions, cut into chunks
2 Cloves garlic, minced
1 teaspoon Oregano
One half teaspoon Rosemary
3 Lemons , juice of
3 tablespoon Olive oil
3 Peppers, green, yellow and
red, all cut into chunks
1 pound Button mushrooms, whole
Salt & pepper, to taste
Water

First prepare cold peppers sauce: In 2 separate pots cook a yellow pepper
and a red pepper (remove seeds and core). Cook until tender, around 10
minutes. Drain and cool. Place red pepper in blender with One half cup
mayonnaise and pinch of garlic salt. Whip and place in pretty dish. Repeat
for yellow pepper. Cover and store until needed. (If you really adore
peppers, you may use 2 each!)

Combine all ingredients in cholent pot. (Slow Cooker) When cholent is
ready, serve with cold peppers sauce. The hot and cold temperature and
flavor sensations are tingly!

Posted to JEWISHFOOD digest V97 #059 by Steve and Marilyn Kerman
sdkerman@hevanet.com on Feb 21, 97.