From: estherchaya	Date: March 20th, 2006 05:24 pm (UTC)		(Link)
	Re: Shabbat food

I wasn't worried about using up chometz so much since we were going away, but I did go through my veggies at home and make a whole bunch of things (including roasted beets at your suggestion from a few weeks ago!) Hopefully I'll get around to posting my menu. I was inspired by your meatloaf suggestion, and revised it to meatballs and went from there.

	From: magid	Date: March 22nd, 2006 06:24 pm (UTC)		(Link)
	Re: Shabbat food

Glad to have helped :-).

(Meatloaf sounds appealing to me now too, but I don't have time to go get ground meat when I've already got chicken parts in the freezer.)

	From: estherchaya	Date: March 16th, 2006 01:51 am (UTC)		(Link)

Yeah, if I cared for noodle kugel I could do that.

I'm not too worried about my chametz. I don't have so much open, and the rest I can sell. I don't need to worry about storage space because we're going away for Pesach.

	From: yeishlitikvah	Date: March 16th, 2006 12:59 am (UTC)		(Link)

What's the recipe for ribs in a crock pot?
My husband would be in absolute heaven...

	From: estherchaya	Date: March 16th, 2006 01:48 am (UTC)		(Link)

I have a yummy short rib recipe that I generally do on the stove top, but I did do it once in the crock pot. It turned out reasonably well that way, though it still requires some oven time.

SWEET AND SPICY SHORTRIBS


3-4 lbs short ribs or chuck
1 C. catsup
1 C. water
1 T. vinegar
1 T. Worcestershire sauce
1 T. horseradish
1 T. sugar
1 T. dry mustard
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 medium onions, sliced

Combine ribs with all ingredients, except onions. Simmer covered 2 hours, or until tender. Cool, then chill until 1 1/4 hours before serving. Skim off all fat, remove bones and bay leaf. Place in 6 cup baking dish with sauce poured over. Top with onion slices and cover. Bake at 350 for 30 minutes. Uncover and baste onions with sauce. Bake 30 minutes longer. Serves 4.

	From: yeishlitikvah	Date: March 16th, 2006 02:05 am (UTC)		(Link)

what was the modification for the crock pot
as i am still ovenless lol

the way i figure it- it took me 6 months to get my fall washed and cut
real appliances maybe for 1 yr of marriage lol

	From: estherchaya	Date: March 16th, 2006 02:18 am (UTC)		(Link)

just dump everything in the crock pot and let it go overnight. The thing is that I still took it out, refrigerated it, and then skimmed the fat and re-heated in the oven with the onions. I figure it probably would be fine if you either just put it back on the crock pot to heat back up, or just added the onions toward the end of cooking and didn't worry so much about the skimming of the fat. Only problem would be getting the bones out, but I imagine you could pull the bones out and then put it back on to keep heating. No biggie.

Probably won't have quite the same consistency if you don't finish it in the oven, but I can't imagine it would be VERY different.

	From: yeishlitikvah	Date: March 16th, 2006 02:32 am (UTC)		(Link)

my husband would be so excited that he'd probly wolf it down no matter how it came out

however i'd just have to be careful he doesn't choke on a bone
it's bag enuf when dogs get into things with bones
i don't feel like watching my husband do the same...lol

	From: magid	Date: March 22nd, 2006 06:23 pm (UTC)		(Link)

There's Worcestershire sauce that's not fish-based? Cool. I should find that.

	From: estherchaya	Date: March 22nd, 2006 07:03 pm (UTC)		(Link)

There is. I used to be able to find it in my local kosher grocery store, but they haven't stocked it in months. Now I have to go to Whole Foods to get it (since they have a lot of products that cater to vegetarians/vegans, they have the oddball stuff like that).

	From: estherchaya	Date: March 20th, 2006 05:26 pm (UTC)		(Link)

did I do okay despite having no london broil from Shalom's?