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.

Gilroy Garlic Bread Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- (1 1/2 sticks) room temp 3/4 cup freshly grated Parmesan cheese (about 3 ounces) 6 tablespoons mayonnaise 3 large garlic cloves -- minced 2 tablespoons chopped fresh parsley 1/4 teaspoon dried oregano -- (generous) crumbled 1 1 pound loaf French bread -- halved lengthwise Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.) Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread. Preheat broiler. Broil cut side up until golden brown, about 2 minutes.

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)

My High School Friends Mom use to make this all the time. It is common in my German Community. We even had it in the School Cafeteria. GERMAN RICE 1/2 c. rice 1/2 c. water 1 qt. milk 1 stick cinnamon (about 3") 1/2 tsp. salt 1/3 c. sugar 1 tsp. vanilla Put rice and water in heavy saucepan, about 3 quart size. Bring to boiling point (no need to boil hard) stirring constantly until water is absorbed. Adjust heat so it won't stick. Then add salt, cinnamon stick and about 3/4 cup of warmed milk. Cook and stir until milk is absorbed. Repeat this process until all milk is used. Then rice should be done. Add sugar and vanilla. Sugar will thin mixture a little but a few extra minutes of cooking takes care of that. A straight tipped wooden spoon is good to stir with. Sprinkle top with cinnamon and sugar. Gayle