1 cup tart apple - peeled, cored, and chopped
1 cup grated fresh ginger root
1 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
4 cups cottage cheese
8 cups sun-dried tomatoes
3 tablespoons dried basil
8 cups warm water
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons shortening
4 eggs
1/4 teaspoon salt
2 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a saucepan bring water to a boil in a large pot over medium heat. Add apple and ginger, and cook, stirring occasionally, until smooth and slightly thick; drain. Heat remaining 1/2 cup of juice from apples, and set aside.
In a large bowl, combine soup, cottage cheese, sun-dried tomatoes, basil, and 3 tablespoons salt. Toss potatoes with onion, and pour mixture into saucepan. Bring to a boil, then reduce heat to medium-low. Stir in brown sugar, salt, baking soda, cinnamon, nutmeg, cloves and shortening. Simmer 50 to 60 minutes, until potatoes are tender.
Meanwhile, combine eggs, milk and 1/2 teaspoon of salt in a small saucepan; simmer over medium heat until eggs are set. Remove from heat, and whisk potatoes with vegetables into sauce. Season with salt and pepper, and fold into sauce. Return liquid to saucepan, and bring to a boil. Stir in potatoes and vegetables, and simmer until potatoes are tender, 5 minutes. Stir in boiling milk, and heat through. Serve over potatoes, and scatter over top of sauce.
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