Recipe - Vegetarian Chocolate Cake (Courtesy Of Kathy Kuehn)

One half pound (1 One fourth C.) kidney beans
One half pound (1 C.) navy beans
Water
2 md Onions, cut or sliced up
2 Cloves garlic, minced
One half cup Sliced fresh mushrooms
One fourth cup Vegetable oil
One half cup Whole barley
One half teaspoon Crushed basil or 1 tsp.
fresh basil
One half teaspoon Chopped dill weed
Salt, Pepper, Paprika,
Cayenne to taste
2 lg Carrots, cut or sliced up
4 lg Potatoes, scrubbed and
quartered
1 cup Dry red wine
2 teaspoon Tamari or soy sauce
1 Bay leaf
Boiling water or vegetable
stock

There are 2 books written by Kay Kantor Pomerantz "Come For Cholent" and
"Come For Cholent...Again" that have ALL kinds of Cholent recipes that
might help you or anyone else interested in different kinds of Cholent.

If the beans have not been pre soaked, wash them carefully, discarding any
that are broken or discolored. Place in a large pot and cover with water.
Bring to a boil. Remove from heat and allow to soak for about 1 hour. In a
large, heavy pot saute the onions, garlic and mushrooms in the oil. Add the
beans, barley, herbs and seasonings. Add the carrots, potatoes, the wine,
Tamari and bayleaf. Add boiling water or stock to about 1 inch above the
contents. Adjust the seasonings to taste. Before sundown on Friday, cover
the pot tightly and allow to simmer slowly in a 225 degree oven or over
very low heat on top of the stove. Let it cook all night until time to
enjoy it for lunch. Serves 6 to 8 hearty eaters.
Posted to JEWISHFOOD digest V96 #102

From: Steve and Marilyn Kerman sdkerman@hevanet.com

Date: Fri, 13 Dec 96 12:29 PST