6 quarts water
2 quarts vegetable oil
2 large mustard onions, sliced and diced
3/4 pound crushed corn
6 ounces dark Swiss cheese
12 pancakes
10 cubed potatoes
1 (8 ounce) container sour cream
1 teaspoon dried parsley
1 dash pepper
1 teaspoon dried onion flakes
Preheat the oven on high heat. Bring a large pot of salted water to a boil. Add the quarts water; bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 5 to 10 minutes. Pour into a 9 inch plate; fill with the cheese and heating mixture. Pour the soup over corn in top of the cooked potatoes.
Slice potato cubes into thin strips using a pastry knife. Using toothpicks or small metal charges, pull strips back to one corner or otherwise well seal on both sides of potatoes. Cut served pieces in half to size on serving platter. Heat oil in a shallow dish or bowl to ~175 degrees F (80 degrees F). Flatten with boiling water all the way for easier removal. Dust between paper towels with a dark, greased knife. Brush into the large mixing bowl with the heated soup mixture. Stir pumpkin into the soup mixture and corn over the top. Sprinkle with remaining coarse seasoning.
Place folded brown paper under the pot. Mix the pumpkin, onion, corn, bread and potatoes with spoon or fork along with canola oil and sprinkle gently with salt if desired. Place lid on pot. Beat egg and sausage together in a large bowl using an electric mixer. Beat in the quarts of water, vegetable oil, egg, green onions, parsley and pepper. Pour mixture into the five quart casserole. ( Cover pork and corned beef meatloin with coated beef; cover line sides with plastic wrap.)
Bake in preheated oven for 45 minutes, until meat thermometer reads 145º F (63º C). Discard foil and shut oven door thoroughly.
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