Potato & Mushroom Casserole

I don't know where this came from, probably the back of a soup can. Apparently I didn't feel it necessary to note how long you bake it for, I don't know what's up with that, but it's at least a half hour.

img via: tales of thyme & place

1 can condensed cream of mushroom soup
1 c grated cheddar cheese
6-10 potatoes
black pepper
paprika

Wash potatoes and cut into 1/2 inch slices. Combine condensed soup, cheese, and pepper. Arrange potato slices in a sprayed casserole dish - we usually end up with three long rows of overlapping slices. Top potatoes with soup and cheese mix. Sprinkle with paprika. Bake at 350F "until cheese melts & potatoes are softened."

Edit 5/15/12: I found my mom's recipe card. This recipe is from my aunt Helen, and it bakes covered for 45 minutes, then uncovered for 10 minutes.

Curried Pumpkin Soup

I think this one is from the Fiddlehead? Delicious, in any case.

img via: Rebecca Crump @ ezrapoundcake

1 T vegetable oil
1/2lb sliced mushrooms
1/2 c chopped onion
2 T flour
1 T curry powder
14.5 oz can vegetable broth
1 c water
16 oz canned pumpkin
1 T honey
1/8 t nutmeg
1/4 t pepper
1 c skim evaporated milk

Heat oil in heavy saucepan. Saute mushrooms until soft, about 3 minutes.
Add flour and curry powder, stir constantly for 5 minutes. Then remove from heat.
Stirring constantly, add vegetable broth and water. Add pumpkin, honey, nutmeg and pepper.
Simmer 15 minutes, stirring occasionally. Add evaporated milk and heat thoroughly. Do not allow to boil.
Serves 7.

Birthday Party Stuffed Mushrooms

There's a very good reason "Wings of Life" is at the top of our cookbook list. Another time-intensive-but-totally-worth-it hippie food.

img via: a farm girl's dabbles

2 pounds large white mushrooms
3-4 cloves garlic
1 cup whole wheat bread crumbs
1/2 cup chopped fresh parsley, scallions or cilantro
4 eggs, beaten
1 cup ricotta cheese
1/4 cup parmesan cheese
olive oil
salt and pepper
paprika

Gently wash the mushrooms, then pull the stems out of the caps. Put the caps upsidedown into a greased baking pan, packed close together so they can't roll around, and set them aside for now.

Chop the stems and fry them in olive oil. Add garlic and fry a little more. Remove from heat and add everything else: bread crumbs, parsley, eggs, and cheeses. Add a bit of salt and fresh black pepper. Mix together well and fill each mushroom cap with the mixture. (My father, being the practical man that he is, has determined that this is easiest to do with a pastry bag, aka a ziplock bag with one corner cut off.)

Sprinkle with paprika and more parmesan cheese. Bake 30 minutes at 350 degrees.