---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOLENT
  Categories: Meats, Soups, Jewish
       Yield: 4 servings
  
            -Marlene Sinyard HFWK05A
       1 c  Dried Navy beans
   1 1/2 lb Boneless beef chuck; cut
            -into 4 equal pieces
       4    Potatoes; peeled
       1    Onion; quartered
       1 ts Salt
     1/8 ts Black pepper; fresh ground
       3 c  Chicken stock
  
   Soak the beans in water to cover overnight.
   
   Preheat the oven to 350 degrees.
   
   Drain the beans and place them in a large clay bean
   pot with the meat, potatoes, onion, salt, and pepper.
   Add enough water to just reach the top of the
   ingredients, about 1 1/2 cups. Cover the pot tightly,
   first with a piece of aluminum foil, then with the lid
   of the pot. Bake for 30 minutes. Reduce heat to 200
   degrees and bake for 10 hours or more. Do not disturb
   in any way.
   
   Serve the cholent in soup plates, adding a little hot
   chicken broth, if you wish.
  
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