I am often in disagreement with fellow Jews of Hungarian extraction over this dish. Most tell me that Letcho has sausage and rice in it, and no eggs. We all agree that it has peppers in it. The way my Savta made it, it had eggs. Lots of them. This recipe is similar to the one she used to make. I make it without the mushrooms as I am allergic.
12 ozs sliced mushrooms
1/3 Cup butter or margarine
1 finely Chopped small onion
2 finely chopped small green or red bell peppers
2 finely chopped large tomatoes
5 large eggs
salt and pepper, to taste
a dash of paprika
Sauté onion, mushrooms, peppers, salt and pepper in the butter for ten minutes.
Add tomatoes and simmer for 5 minutes.
Beat eggs and pour over.
Allow to cook until eggs are set.
Before every Shabbat I make cholent in my gigantic crock pot. Every Saturday night it is incumbent on me to soak the thing for hours until the crud that stuck to the sides is ready to come off. It is not a task I look forward to.
I wanted to make Crock Pot Jambalaya for dinner tonight, so I needed to get my crock pot all cleaned up to cook again, and the cooked in stuff was not loosening as fast as I needed it to.
So I googled and am now trying something new. I cleaned it as best I could. I filled it with water ¾ of the way, with vinegar the other ¼ of the way, and have put it to “cook” on low for 2 hours. Apparently this will make the burnt stuff slide off easily. There is another hour to go and I am hoping this will work.
What are your tips for cleaning your crock pot? Some have suggested those liners, but my crock pot is too big, a friend also suggested using a roasting bag instead…Any other tips?