Recipe information
Yield
serves 4 hogolettos (or 6 normal people)
Ingredients
12 ounces bacon, chopped
2 cups chopped onions
Two 16-ounce cans whole tomatoes, reserved
One 16-ounce can whole kernel corn
Dried basil
Salt and pepper
3 cups (3/4 pound) grated extra-juice sharp Cheddar cheese
4-6 baking potatoes, baked
Preparation
Sauté the bacon and onions in a heavy pot until the bacon is crisp and the onion is translucent. Drain off the fat. Drain the tomato juice into the pot; squish the tomatoes through your fingers into the pot. Add the corn, and basil, salt, and pepper to taste, and simmer the mixture for 10 to 15 minutes or until desired thickness. Add the cheese and stir until melted. Spoon the Ring Tum Ditty over the halved potatoes and wait for the compliments.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
