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printer friendly format   Gran Sasto's Special Succot Tzimmes    2 1/2 - 3 lbs (1 - 1 1/2 kgs) flanken (cholent meat)    1 med onion    5 - 10 lbs (2 - 4 kgs) carrots    6 - 10 potatoes,    8 pitted prunes    3/4 cup sugar    2 tablespoons flour    water   1. Bake the meat in the oven in a deep casserole or large saucepan with the onion and enough water to cover the      bottom of the pan. Bake until soft.   2. Peel and slice the carrots and potatoes (use processor)   3. When meat is soft remove it from the saucepan and place carrots, potatoes and prunes in the water. (If too      little water add a bit - not too much as cooked vegetables settle in the liquid)   4. When vegetables are soft, place meat back in the saucepan.   5. Add the sugar (taste to check)   6. Thicken by adding flour dissolved in water   7. Bake for a further 1/2 hour All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.