majority holding premised on infallible dogs

I'm not sure why, but this improvised recipe was several thousand times better than anything I've ever had in a restaurant. I used $14/lb mozzarella and 4-year balsamic, so maybe it's just that those two high-quality ingredients make all the difference. Everything else was just cheap store-bought stuff except the baguettes, which were cheap French bakery stuff.

1/4 cup olive oil
1/4 cup balsamic vinegar
3 medium (racquetball-sized) ripe tomatoes
2 medium (fist-sized) red bell peppers
1 lb smoked fresh mozzarella
1 package "fresh" basil (5-7 sprigs)
2 baguettes

Quarter, roast, and peel peppers. Finely dice peppers, tomatoes, mozzarella and basil. Combine all ingredients except bread, refrigerate for at least 30m. Slice baguettes into 1/4"-1/2" slices, brush with olive oil, and lightly toast in oven or broiler. Arrange slices on serving tray, stir mixture, and place dollops of mixtrue on slices with a fork.

Because I hate looking for this recipe:

Mashed Potato Casserole

This recipe keeps as long as two days in the refrigerator which means you have time to get the stains from peeling potatoes off your fingers before the 25th.

Potatoes
6 oz. cream cheese
1 cup sour cream
Grated onion
1 tsp. salt
White pepper
Butter or margarine
Buttered dry crumbs

Cook as many peeled potatoes as you need, till tender. Drain and dry over heat. Mash till smooth with potato masher or electric beater. Add remaining ingredients and beat till light and fluffy. Bring to room temperature and spoon into a greased casserole (a souffle dish is ideal) and top with dry crumbs tossed in melted butter or margarine. Cover and refrigerate. On the 25th, bake at 350°F for 30 minutes or till heated through. Or follow your favorite recipe, adding 2 beaten egg yolks while beating.

Of course, when I find it, I'm always disappointed, because I'm always looking for it because I can't remember how many potatoes I'm supposed to use for every 6 oz. cream cheese and cup sour cream. Psy. Incidentally, you cannot substitute low fat sour cream in this recipe - it makes the whole thing have the texture of silly putty.

Ok. 6 medium-large bakers, one large white onion, 16 oz. cream cheese, and 1 1/2 cups sour cream worked out really well.