Meat-and-Potato Patties Time 25 minutes Serves 4 Ingredients 3/4 pound lean ground beef 3/4 cup coarsely ground peeled potatoes 1/4 cup finely chopped onion 2 tablespoons chopped green pepper 1 egg, beaten 1/4 teaspoon salt 1 tablespoon cooking oil 1 cup tomato juice 1 tablespoon all-purpose flour 1/4 cup water How to make it In a bowl, combine the first six ingredients. Shape into four patties. In a skillet over medium heat, brown the patties in oil; drain. Add tomato juice. Reduce heat; simmer 20- 25 minutes or until meat is no longer pink. Remove patties to a serving platter; keep warm. Combine flour and water; gradually add to juice in the skillet. Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately. Yield: 4 servings. Sue

Here's the real recipe after I looked it up on FoodNetwork.com. It really did look good and I was trying to write it down as he went along, but I guess I forgot the measurements. I would've adlibbed that. Potato Pie Yield: 8 INGREDIENTS: Potato Pie  4 x Russet potatoes, sliced thin approx 1/16 inch  1/2 cup whip cream  salt and pepper to taste  3 x cloves garlic, chopped fine  1 tbsp olive oil  2 cups button mushrooms, sliced  1/4 cup red wine  1/2 cup fresh basil, roughly chopped  1/2 cup fresh oregano, roughly chopped  1 cup oka cheese, grated DIRECTIONS: Potato Pie 1. Preheat over to 350º F. 2. Take sliced potatoes and place in a bowl with whipping cream. Season with salt and pepper and mix until all potatoes are lightly coated with cream. 3. In a large sauté pan set over medium high heat, add the oil. Allow oil to heat for 1 minute. Add the garlic and sauté for 30 seconds. Add mushrooms and sauté until 3/4 of liquid dispels. Add red wine and reduce until a 1/3 of the liquid remains, remove from heat. Add a little salt and pepper and toss in fresh basil and oregano. Reserve. In a medium bowl mix together cheese and fresh herbs until combined. 4. Take a cake pan approximately 8 by 9 inches and line with parchment paper. Layer the bottom of the pan with potatoes. Place 1/4 of cheese mixture on top of potatoes and then layer on top 1/2 of the mushroom mixture. Continue this process finishing with a layer of potatoes and a sprinkle of cheese on top. 5. Bake for about 1 hour or until potatoes are cooked through (test by inserting a knife into the center, should go through smoothly). Remove from oven and allow to cool for 10 minutes before slicing.

Refridgerator Dough for Soft Rolls Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good. Note: If you plan to use the dough within 12 hours or so, knead it and then let it rise at room temperature for 1 hour before refrigerating. S.G. 4 cups (17 ounces)King Arthur Unbleached All-Purpose Flour 2 tablespoons (1 ounce) sugar* 2 teaspoons salt 1/4 cup (2 ounces, 1/2 stick) unsalted butter 6 tablespoons (2 1/4 ounces) potato flour OR 1/2 cup (1 ounce) dried potato buds 6 tablespoons (2 ounces) Baker's Special Dry Milk or non-fat dry milk 1 1/2 cups (12 ounces) water 1 teaspoon instant yeast *Use up to 4 tablespoons sugar if you like your rolls on the sweet side. Manual /Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding up to 4 tablespoons additional water if needed. The dough will become shiny and elastic, but should stay very soft, since it firms up quite a bit in the refrigerator. Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days. Bread Machine Method: Place all of the ingredients into the bucket of your bread machine. Program the machine for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking, but very soft. Add additional water or flour as needed. Cancel the machine after the final kneading cycle, and refrigerate the dough as directed at left. Shaping: Remove the dough from the refrigerator, fold it over gently a few times, and cut off the desired amount for the number of rolls you want. You'll need about 1 1/2 to 2 ounces dough per dinner roll (golf-ball sized pieces); about 4 1/2 ounces per hamburger bun (a ball of dough about 2 1/2 inches in diameter); or 3 ounces per hotdog bun (about 2 1/4 inches in diameter). Return the remaining dough to the refrigerator. To form dinner rolls, shape the pieces into balls, then roll them under your lightly cupped fingers on an unfloured work surface to make smooth balls. To form hamburger buns, shape each piece into a smooth ball, and flatten the balls till they're about 4 inches in diameter, trying to keep the tops of the rolls smooth; the nicer the top looks at this point, the nicer it will turn out to be once it's baked. To form hotdog buns, roll the balls into cylinders 5 1/2 inches in length. Flatten the cylinders slightly; dough rises more in the center, so this will give the buns gently rounded tops. Place the shaped rolls onto a greased or parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they're very puffy. Note that these rolls need to rise longer than rolls made from unrefrigerated dough; be sure to leave yourself sufficient time for this extra rise. Baking: Bake the dinner rolls in a preheated 375°F oven for 15 to 18 minutes. Bake the hamburger or hotdog buns in a preheated 350°F oven for 20 to 22 minutes. The rolls or buns will be golden brown when done. Yield: 36 ounces of dough, enough for 18 to 24 rolls, 8 hamburger buns, or 12 hotdog buns I made hamburger buns with this Friday and just made some Hoagie rolls and am baking them now. I used all the dough up so I slung some more together and it is now in the fridge. I love this dough!!! Soft good and easy to make. What joy to have dough for dinner rolls in the fridge and just take some out for dinner rolls!!! Deb (took from the King Arthur Flour web site)

Pinto Bean Casserole 1 lb sausage 1/2 cup onion 1/2 bell pepper 2-3 cans pinto beans drained 1 can rol-tel tomatoes with chiles 8 oz cheddar cheese 1 cup milk 1 cup self-rising corn meal Brown sausage with onion and pepper. Drain and place in bottom of casserole dish. Mix pinto beans with tomatoes and pour over sausage. Top with cheese. Mix milk and corn meal Pour over cheese. Bake 400 for 20 minutes or until bread is done