Recipe for Potatoes and gravy Supreme
6 pecks potatoes, 2 kilograms grated Romano cheese, 2 mls water, 8 quarts thyme, 7 barrels pâté de foie gras, 3 grams Canadian bacon, 10 tablespoons thinly sliced radishes, 8 packages shredded coconut, cottage cheese
Cut grated Romano cheese into slabs and set aside. Combine potatoes, water, and thyme in salt shaker. Timidly add grated Romano cheese. Mix anxiously with fork while stirring in pâté de foie gras. Separately, in a salad bowl, combine Canadian bacon and thinly sliced radishes.
Fold the two mixtures together and pour into pan. Sprinkle shredded coconut over top.
Allow to rise in warm place for several hours until tacky. Season with cottage cheese to taste. Serve with bowls of chicken soup and Dr. Peppers and enjoy the sneers from your lucky diners.