vegetarian kishke

I have not made this in over 20 years, but saving the recipe to try it again soon: 

Spice & Spirit vegetarian kishke

1/2 cup oil
2 stalks of celery, sliced
2 carrots, sliced
1 onion, quartered
1 1/2 cups of flour
1 1/2 tsp. salt
1 tsp. paprika
pepper to taste

put oil and cut up veggies in a blender until thick paste forms. put in a bowl, add flour and seasonings and mix well.

shape in a roll, on greased foil, roll tightly in foil. place on baking sheet and bake for 1 to 1 1/2 hours at 350.

for cholent- bake for only 1/2 hour and put in the pot with foil on top.

Potato Curry

Putting it here for reference so I don't lose it.
From http://vegrecipes.livejournal.com/1342699.html

4 russet potatoes, peeled and cubed
2 tablespoons canola oil
1 medium yellow onion, diced
3 cloves of garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
1 inch of ginger, grated
2 teaspoons cumin
1 1/2 teaspoons cayenne pepper maybe start with 1/4 or 1/2 tsp, add more later. 3/4 was too much.
2 teaspoons salt (or to taste)
1 can diced tomatoes (~15oz size)
1 can of coconut milk (~15oz size)
1 can garbanzos, rinsed and drained (~15oz size)
1 can peas (I used 1/2 a package of frozen peas)

Boil potatoes til (just barely) soft. Sautee onions and garlic til soft. Stir in curry powder, garam masala, ginger, cumin, cayenne and salt. Cook for 1 or 2 minutes, stirring. Mix in potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer 5-10 minutes.