1 liter canola oil for frying
1 onion, sliced into 1/4 inch rounds
1 large carrot, cut into 1/4 inch strips
1 1/2 cups crisp rice
1 1/2 cups water
1 (14 ounce) can red kidney beans, drained
1 (15.5 ounce) can cream-style corn
5 slices bacon, cut into 1/4 inch strips
1 small head cabbage, shredded
1 cup shredded carrots
1 thick sliced bacon
2 tomatoes, sliced into 1/4 inch slices
2 small tomatoes, sliced in rings
1 yellow bell pepper, diced into 1/4 inch slices
3 cloves garlic, minced
1 teaspoon celery seed
1 cup chopped fresh parsley
In a medium-size pot over medium heat, heat oil to 400 degrees F (200 degrees C). Cook and stir the onion, carrot, water, rice, beans, cream-style corn, bacon, cabbage, tomatoes, tomato slices, yellow pepper slices, bacon, mushrooms, bell pepper, lettuce and garlic in a 9x13 inch dish. Transfer the rice pieces to a separate small bowl.
Fry the squares of bacon in the hot oil 3 minutes, or until crisp. Drain remaining oil in a colander. Fry wrapped bacon in 1/4 cup of reserved remaining oil, 6 to 8 inches from heat source. Remove from skillet and grease a large pan. Stir tomato soup, celery seed, parsley, bacon and mushrooms into the skillet with the rice.
Fry cakes in/on a clean sheet pan until golden brown. Remove from skillet and place on a platter. In a medium-sized bowl, combine carrots, celery, mushrooms, bacon, mushroom sauce and drained water. Peel top and bottom of rice granola, and mix stuffed rice cubes with vegetable mixture. Spoon stuffing evenly into the larger portion of the pan.
Pour remaining oil, tomato soup and celery seed mixture into a medium saucepan. Bring to a quick boil, not boiling, and continue to heat 1 minute. Remove from heat and cool bowl, then chill in refrigerator.
Fry cakes according to package directions, but do not brown on the surface. Spoon one square of the cake onto each greased baking sheet. Arrange 8 to 10 biscuits (1 to 8 inches square) and place on pan. Brush with butter corner liquid. Carefully pinked and oiled edges of biscuits about 5 minutes.
For the cream cheese filling: Beat cream cheese until creamy with an electric whisk bag either on medium speed or by hand.
Fry piled pancakes until golden brown, about 2 minutes. Drain on paper towels.
During the same cooking time, prepare the bacon and sausage. Lay out pancakes on the serving platter and brush the tops with the bacon grease so there is a large amount of browned bits on the top. Place sausage species any way you wish - unbeknownst to you, there will be large amounts of grease and it yields twin servings.
Fry pancakes in hot oil until bacon is browned and greased.
After the pancakes have been uncovered, layer the browned sausage on top of the pancakes, then spice cook remaining cream cheese and grease over this. When the syrup begins to spread, spoon over the sausage; wrap the pancakes up around the sausage to keep them secure. Slice the stuffed pork sections around the sausage-stuffed filling. Fry on high heat. Drain on paper towels, keeping them warm. Slice raw onion into 2 inch round slabs and serve.