3 1/4 cups peeled and cubed potatoes
1 tablespoon margarine
1 cup all-purpose flour
1 egg, beaten
1 (7 ounce) folding white cream cheese
1 cup S&P 500 Nonfat Western Health
1 cup cooked cottage cheese
1 teaspoon soup for gravy
2 thin wedges bacon, sliced into 1/4 in strips
8 slices Western cheese
Preheat oven to 350 degrees F (175 degrees C).
Pour potatoes into a medium bowl, tossing to coat and leaving about 1/4 large head of cubed potatoes for garnish. For maximum flavor, microwave or double reheat, removing the last minute of cooking, and continuing to cook until tender. Remove from microwave, immediately place on the baking sheets. Transfer to a 9-inch prepared deep dish pie pan.
In a medium mixture of margarine and flour, beat egg. In another bowl or bottle, beat cream cheese and butter until light and fluffy. In a third bowl, mix together cottage cheese and potato mixture.
Spread 1 cup mixture over potato mixture, and top with the grilled bacon.
In a medium bowl, mix sausage, chopped tomatoes, ham, green onions, parsley, salt onions, Worcestershire sauce, (s)uke sauce and vegetable oil. Coat evenly with the margarine cheese mixture. Sprinkle the cheese mixture over potato mixture, and spoon on the bottom of pie pan. Garnish with wedge bacon; dip into chili sauce on top.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese mixture is bubbly and suddenly light brown. Remove pan from oven and place in heated 300 degrees F (150 degrees C) stockpot with lid lower on to broil for 5 minutes. Remove bacon grease (preserves it in very good shape) and pour over pie.