BUBE'S CRCKPOT CHOLENT
(6 Quart)
INGREDIENTS:
1/2-2 cups mixture of white kidney, white fava & white
lima beans
1/2-1 cup barley
4-5 potatoes - cut into medium sized chunks/cubes
1 large onion - chopped
salt and pepper to taste
1 - 1-1/2 cups ketchup
1-1/2 lbs. cubed stew &/or shoulder beef
water to cover
DIRECTIONS:
A. Soak beans overnight.
B. Drain.
C. In average morning light, check beans for
spots - DISCARD bad ones.
D. Check barley for bugs, then wash. Those
floating to the top - DISCARD.
D. Add good ones to the crockpot.
E. Add all items to crockpot which you have
set on HIGH.
F. Make sure that the level of water in the
crockpot is covering all items.
G. Right before candle lighting - lower setting
to medium.
H. Add water so that all ingredients are just
covered.
YIELDS: servings.
NOTE: Add a roll of the vegetable kishke wrapped
in foil: See recipes.
ROASTED WHOLE CHICKEN
INGREDIENTS:
2 large carrots - cut into chunks
2 stalks celery - coarsely chopped
2 medium onions - coarsely chopped
2 medium potatoes - cut into chunks
1 (4-to 7-pound) whole roasting chicken
2 tbs. vegetable oil
DIRECTIONS:
A. Preheat the oven to 425 degrees Farenheit.
B. Combine the carrots, celery, onions, and potatoes in a shallow
roasting pan.
NOTE: (You can omit the vegetables and place the chicken on an oiled
wire rack in the pan.)
C. Wash the chicken inside and out.
D. Pat dry. If desired, stuff.
E. Tie the chicken legs together to hold their shape.
F. Tuck the wings under the body.
G. Sprinkle with salt and pepper.
H. Rub the oil over the chicken.
I. Place the chicken, breast-side up, on the vegetables in the roasting
pan.
J. Roast, uncovered, for 15 minutes.
K. Reduce the heat to 350 degrees Farenheit.
L. Invert the chicken so that its back is up and roast, basting occasionally
with the pan drippings, for 15 minutes.
M. Turn to one side and roast, basting occasionally, for 15 minutes.
N. Turn to the other side and roast, basting occasionally, another
15 minutes.
O. Return the chicken breast side up and roast until browned and
the thigh juices run clear when poked deeply
with a fork or the thigh meat registers 170 degrees Farenheit on a meat
thermometer
(15 to 40 minutes per pound unstuffed; 30 minutes to 1 hour per pound stuffed.
P. Total cooking time runs from 50 minutes to 1½ hours for
unstuffed; 1¾ to 2 hours for stuffed).
Q. Cover loosely with foil and let stand about 15 minutes before
carving.
(The internal temperature will continue to rise.)
YIELDS: 4 to 5 servings.
VARIATIONS:
Hungarians often flavor the chicken with marjoram and Greeks
with lemon and oregano.
Rumanians commonly serve it with mujdei (garlic sauce).
HUNGARIAN ROAST CHICKEN:
Combine 2 tablespoons margarine or schmaltz
1 minced small onion
½ teaspoon dried marjoram
place in the cavity of the chicken.
Italian Roast Chicken:
Rub the chicken skin with olive oil .
Place 1 tablespoon chopped fresh or 2 teaspoon dried sage &
1 unpeeled clove garlic in cavity of chicken.
If desired, roast the chicken on a bed of cubed potatoes mixed with a little
chopped fresh or dried rosemary.
ES GEZUNTA HEIT!!! B'TAYAVON!!!!
© Copyright 2002 Kosher Technical Konsultants
