1 pound white potatoes, peeled and cubed
1/8 cup chopped onion
3 cloves garlic, minced
1 zucchini, cut into 1/4 inch rounds
2 onions, sliced
8 mushrooms, sliced
1 (8 ounce) can evaporated milk
1/4 cup white vinegar
1 cup tomato soup
2/3 cup raisins
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large pot, cover, and cook on medium heat about 1 hour. Remove potatoes from heat and stir in beef stock. Pour in wine, stock, sugar, salt, red pepper flakes, parsley, onion, garlic, and zucchini. Bring to a boil.
Add mushrooms and saute in pot until tender. Stir in tomato mixture, salt, celery salt, vinegar, tomato soup and raisins. Bring to a boil. Simmer 5 hours.
Melt potatoes, onion, garlic, zucchini, mushrooms, onion and garlic blend into a thick paste. Place a layer of potatoes, onions, garlic, and zucchini on a 10x15 inch baking dish. Layer with potatoes, onions, garlic, mushrooms, tomatoes and tomato. Sprinkle top with cherries and stir
Bake uncovered about an hour. Spoon the potatoes florettes while still warm. Warm to desired doneness.