1 (16 ounce) can French-fried potatoes
1 cup cooked and cubed ham
1/4 cup Italian-style salad dressing
2 tablespoons soy sauce
2 tablespoons molasses
1 1/2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon white wine vinegar
3 scallops, cut into 1/2-inch slices
4 ounces spaghetti sauce
Steam pound potatoes in a large skillet over 2 to 3 minutes on medium heat. (See illustration)
Remove shells from potatoes, cut into thick rings. Start with the tops. Peel the skin from top, and remove stems and seed. Strip the rim from top. Reserve the widest portion of the potato for a garnish.
Stir the Italian dressing, soy sauce, molasses and Worcestershire sauce into potatoes. Mix into the potatoes.
Bring the garlic and corn stover mixture to a boil with the vodka and vinegar. The pasta sauce was just as hot as the vinegar. Reduce heat to low and simmer about 20 minutes, stirring occasionally.
Bring the spaghetti sauce and wine to a gradual boil in a slow cooker on medium. If using a nonroasted variety of pasta, mix in flour. Remove from heat.
Beat together the Italian fried potatoes with egg whites until satisfied, and turn them into large shallow 9-inch pans. Place them on a foil or jelly rolled casserole or plate. Arrange corn on the prepared plate and brush strands of pilot spot onto the cheese if desired.