Homemade Cholent Recipe

MAIN COURSES

> Apricot Chicken
> Chicken Parmigiana
> Cholent
> Beef Brisket
> Beef and Macaroni
> Dijon Chicken
> Glazed Chicken
> Lasagna
> Salmon Croquets
> Unstuffed Cabbage

Shop at Aunt Ruth's Kitchen Store

SIDE DISHES

> Claremont Salad
> Noodle Pudding
> S&S Meat Balls

APPETIZERS

> Deviled Eggs

SOUPS

> Mushroom Barley

DESSERTS

> Brownies
> Chocolate Chip
> Cookies
> Pumpkin Swirls

SAUCES

> Barbecue
> Cocktail

ABOUT

> Home Page

Cholent Recipe
Servings Vary

This is the same dish many of our relatives had waiting for them after shabbos in the old country.There are no measurements because it is based on how many will eat and how much you feel like making..and remember, BUBBE KNEW BEST!!!!

While I never had this, it was submitted by my cousin. Sadly, I'm not sure who Bubbe is either, so I'm going to have to ask him when I speak to him next.

	Chuck Roast
	Potatoes
	Onions- cut in chunks
	Barley (optional)

This dish cooks slowly for 18 to 24 hours.

Place ingredients in a cast iron pot. Cover with water and then cover the pot with its lid. Put in preheated 350 degree F oven and allow to cook. After a few hours check to see if you have to add more water to keep from burning or drying out. Add more water as needed. When you are ready to go to bed turn the oven temp down to about 200 or 250 degrees F. You can remove the cover and allow the meat and veggies to brown slightly if you wish before serving..

Serve when the meat is tender and falling apart.