1 lb Meat

      1 lb Meat bones

      1 lb Potatoes

    1/2 c  Barley

    3/4 c  Red beans

    3/4 c  Lima beans

      5 sm Onions

    1/4 lb Carrots

      4 c  Water (or more)

           Salt
           Seasoning, to taste
  Put everything in a big pot, season to taste and let it cook over a low
  fire over night. It should cook 18 to 24 hours.
  The water should not boil dry, nor should a high fire be used, or it will
  burn.
  NOTES:
  *  European Jewish traditional sabbath stew -- This is a food that
  religious Jewish people eat on Saturday afternoon. Religious people do not
  cook on Saturday, so this food must be put on the stove on Friday, before
  sunset. It then cooks overnight, filling the house with a delicious aroma,
  until after services Saturday afternoon. Shabbos means "Saturday" in
  Hebrew, and choulnt means "a mishmosh" in Yiddish. (choulnt in fact comes
  originally from the French chaud lent which means "warm slowly") The amount
  of each ingredient depends on what taste one likes, how much is available,
  and the tradition handed down by one's parents or Rebbitzin (Rabbi's wife).
  Yield:  Serves 4-6.
  *  Variations:  Some communities add some eggs (in the shell), and lots of
  curry.  (in which case it is called Chamin, which means "warm food.")
  : Difficulty:  easy.
  : Time:  15 minutes preparation, 1 day cooking.
  : Precision:  no need to measure.
  : Mike Trachtman
  : Weizmann Institute, Rehovot, Israel
  : mike@wisdom.BITNET
  : mike%wisdom.bitnet@wiscvm.ARPA
  : Copyright (C) 1986 USENET Community Trust