"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Esther's Cholent Recipe

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This recipe for Esther's Cholent, by , is from The Big Cuban Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robert Astrachan


2 Cups Dried Lima Beans
3 Pounds Brisket
3 Onions Diced
3 Tablespoons of Fat
2 Teaspoons Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Ginger
1 Cup Pearl Barley
2 Tablespoons Flower
2 Teaspoons Paprika
Ossem Parve Chicken Soup Powder to sprinkle in between lawyers
3 Kishka

Soak the beans overnight in water to cover and then drain.
Use heavy sauce pan or dutch oven to brown the onions and meat in the fat.
Sprinkle with salt, pepper, ginger and the Ossem.
Add the flour, beans and barley to the pan or dutch oven and sprinkle with paprika.
Add slices of kishka.
Add enough boiling water to cover 1 inch above the mixture and then cover tightly.
Bake for 24 hours in an oven heated to 225.




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