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“This may not be the healthiest meal, but my goodness, it sure does satisfy!!”
READY IN:
1hr 30mins
SERVES:
8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

  • 1 lb bacon, cooked and chopped
  • 1 lb pork sausage, cooked and chopped (I use Jimmy Dean's)
  • 1 (10 lb) bag red potatoes, diced
  • 1 bunch celery, diced
  • 1 bunch scallion, diced (green onions)
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 1 (15 1/4 ounce) can corn, juice and all
  • 1 (8 ounce) can sliced mushrooms
  • 12 gallon milk
  • 12 cup salt
  • 1 cup butter
  • 8 ounces shredded cheddar cheese
  • 3 tablespoons pepper

Directions

  1. This comes to about $30 here in the VI --
  2. I start by cooking all the potatoes in a big pot with 1/2 cup of salt (I know, I know! Sounds silly, but it WORKS!) and about a 1/3 of a stick of butter -- while the taters are cooking, start the bacon, all of it at one time, in a skillet. Then, when done, spoon out the bacon onto a plate to cool and empty all the grease but the 'leavins' (about 2 or 3 tablespoons of grease and the bits and pieces of bacon -- hey! Bacon bits!), then pour the 'leavins' into your bowl with the chopped up onions and celery and green peppers and corn and shrooms -- use the same skillet and cook up the sausage and, when done, do the same thing, pour all but the 'leavins' out and add the leavins to your bowl of onions 'n stuff and then add the chopped up bacon and sausage (which should be cool by now) to the bowl of veggies, too. By now the taters should be done -- pour all but about half a cup of the water out (more 'leavins'!), put the taters back in, add everything else -- EVERYTHING! Yes, all that butter (approximately one whole stick), yes, all the onions and Leavins! Yes, the bacon and sausage and corn and shroomies, too! And the half gallon of Milk -- use Vitamin D -- none of that low-fat skim BS! Add about a Tablespoon or two of pepper --
  3. So, basically, you cooked the taters in super salty and buttery water, then poured almost all of the water out and added everything else to it -- I think the 'key' is the 'leavins' -- Let it cook S-L-O-W-L-Y -- DO NOT LET IT BOIL! I stir it about every five minutes for the next 45 minutes or so, never letting it boil -- you'll see a VERY scary layer of grease on top every time you lift the lid -- that's OK! This is how it is SUPPOSED to look! Fill up yer bowls and top with shredded cheddar chese and ENJOY! It'll be really good the first night, but the second day, after sitting in the fridge over-night -- NOW we're talkin'!

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