I do it in a very large pot so I use 3 challas drain and squeeze the bread, put it in a blender and make a smooth mixture put it in a large bowl, add all other ingrediands but the flour and mix well. add the flour until the texture is like yeast dough. when the cholent is boiling in the oven (thats how I do it) you put the batter on top of everything and let it cook for at least 4 hours. eat it slowly :-)) You can put the leftovers in braised beef gravy, stews and cassule dishes Posted to JEWISH-FOOD digest V96 #098 From: "Shahar S. Savyon (C)"
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|Serving Size: 1 Serving (2407g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1342 (63%)|
|Amt Per Serving||% DV|
|Total Fat 149.1g||199 %|
|Saturated Fat 46.5g||232 %|
|Monounsaturated Fat 57.2g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 6345mg||1952 %|
|Sodium 2100mg||72 %|
|Potassium 2010mg||53 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.6g|
|Protein 188.7g||270 %|
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Calories per serving: 2145
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