4 slices bacon, diced
1 large onion, diced
6 stalks celery, diced
1 medium tomato, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped fresh parsley
1 tablespoon garlic powder
2 tablespoons salt
2 teaspoons vegetable oil
2 teaspoons grated Parmesan cheese
2 tablespoons Worcestershire sauce
1 cup shredded mozzarella cheese
1 pound whole shell cheese
1 pound Lebanon potatoes (Spice)
1 cup all-purpose flour flavored cornmeal
2 pounds shredded mozzarella cheese
2 tablespoons Italian seasoning
3 tablespoons Italian-style seasoning
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain the grease from the pan, leaving 4 tablespoons in the pan.
Lay a sheet of foil or papier-mache-style, over the bacon grease, if desired. Fry the onion, celery, tomato and bell pepper until lightly browned. In a large bowl, mix together the parsley, garlic powder and salt. Mix in the oil, then fold in the cheese. Spread the mixture around the bottom of a 9x13 inch baking dish. Layer with the remainder of the bacon grease mixture, followed by the large egg white, the cheese mixture, the bacon grease mixture, the Tomatoes, the green peppers , the red peppers, the parsley mixture, the mozzarella cheese, the flour coated slices of mozzarella cheese, the remaining bacon grease, the remaining basted cheese slice sets, the cheese slices, the remaining bacon grease, the remaining bread pieces and the 1 pound Philadelphia cheese. Sprinkle remaining bacon grease over the top of the baked potato and lettuce.
Bake in the preheated oven for 10 minutes.