---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NEW ORLEANS' CHOLENT
  Categories: Beef, Main dish, Jewish
       Yield: 6 servings
  
            Whole Brisket
            -salt to taste
            Cayenne pepper; to taste
       3 tb Olive oil
       3    Onions; peeled and sliced
            -thickly
       2 c  Dried lima; OR fava
            -kidney or other beans
            -washed and drained
       4 c  Water; or to cover
       1 tb Flour
  
   rub the brisket with the garlic, salt and cayenne
   pepper, sear in a heavy skillet in the olive oil
   Surround with the garlic, onions, beans and salt, add
   water, cover and bake in a preheated 250 degree oven
   for 8 hours.
   
   Just before serving mix the flour with 1/4 cup of the
   gravy, stirring briskly. Then stirring constantly,
   pour the paste into the gravy. Yield 12 servings  TIP
   you can also cook the dish ahead of time, refrigerate
   overnight, skim off the fat, slice the brisket and
   reheat
   
   SOURCE: BOOK OF JEWISH COOKING IN AMERICA by Joan
   Nathan Posted on PRODIGY, 9/94*; formatted by Elaine
   Radis BGMB90B; GEnie E.RADIS
  
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