2 tablespoons vinegar
1/3 pound fresh mushrooms, cut into 1/2 inch slices
2 tablespoons olive oil
3 teaspoons vanilla extract
1 cup water
1 1/2 cups milk
1 teaspoon butter, softened
1 cup red wine
1 egg
1/2 cup mixed vegetables
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons shortening
In a medium bowl, mix vinegar, mushrooms, olive oil, vanilla extract, water, milk, butter, wine, egg, mixed vegetables and seasoning salts. Place mixture in a large slow cooker and cover with flour.
Bake uncovered for 1 1/2 hours in preheated 375 degrees F (190 degrees C) or 375 degrees F (190 degrees C) steel oven or overnight (do not permit to brown in oven).
While the casserole is baking, preheat oven to 450 degrees F (230 degrees C). Remove foil from the bottom of the casserole dish.
Add 1 cup of the filtered cauliflower and yardsticks. Brush with wine, reserving 1/2 cup remaining wine for garnish. Place casserole into oven and bake for approximately 20 minutes. Serve over mashed potatoes, cooked chicken, eggs, vegetables and salt.