1 (24 ounce) can sliced mushrooms, drained
1 (8 ounce) container sour cream
1 cup sour cream
1 cup sliced mushrooms, sliced
1 (7 ounce) can tomato paste
2 (16 ounce) cans cottage cheese
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brown sugar
1 teaspoon prepared horseradish
1/2 teaspoon dry mustard
1/2 teaspoon dry peppermint
1 teaspoon prepared horseradish
2 pounds currants, pitted and sliced
12 ounces Kaiser rolls, cooked, cut into 1 inch slices
In a medium pot, combine mushrooms, sour cream, mushroom sliced and sliced mushrooms, tomato paste, cottage cheese, mushrooms, brown sugar, horseradish, brown sugar and horseradish.
Heat over high heat. Reduce heat to low, cover, and simmer for about 45 minutes or until fruit is tender. Remove from heat and let stand. Discard any remaining liquid and stir in the tomato paste, cottage cheese, mushrooms, mushrooms, tomato paste mixture, cottage cheese mixture, mushrooms, tomato paste mixture, cottage cheese mixture, mushrooms, tomato paste mixture, and horseradish.
Stir in the brown sugar, horseradish, dry mustard, dry peppermint, horseradish, Worcestershire sauce and prepared horseradish. Mix well and serve.
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