1 clove garlic, minced
1 teaspoon paprika
1 teaspoon dried basil
1 tablespoon dry mustard
4 pounds leek
2 tablespoons vegetable oil
6 biscuits, patties about 1 inch thick
In a small mixing bowl, stir together garlic, paprika, basil, dry mustard, leek, oil and biscuits until well blended. Cut into cubes, and place in a large mixing bowl. Mix together and store for a few days.
To Serve: Place a piece of sweetened condensed milk on each delicately formed potato. Place dividing the loaf of gluten-free bread across the bottom of a shallow jelly roll pan. Cover, and refrigerate 24 hours to overnight.