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My husband and his cousins used to savor the Alexander Rebbetzin’s cholent, so my grandmother called the Rebbetzin and got the recipe. When I got married, my grandmother helped me adapt it for a travel-size crockpot.
1 very small onion, diced and sautéed in oil (I sometimes skip the sautéing)
a sprinkling of salt
a sprinkling of black pepper
a sprinkling of garlic powder
1/4 cup cholent beans
1/8 cup barley
1/2 cup oil (makes the potatoes melt in your mouth)
2 teaspoons salt
1 slice of flanken
3 small potatoes, peeled
kishka
Soak beans in water overnight.
In the morning, put everything in the travel-size crockpot and add water to cover.
Cook on high until Shabbos, then turn down to low.
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barley is not gluten free