1 stick margarine

1 1/2 c. sugar

1 tsp. vanilla

3 large eggs

1 c. canned pumpkin

1 (9 inch) pie shell (unbaked)

Preheat oven to 425 degrees. In large bowl cream margarine, sugar, and vanilla. Beat in eggs one at a time. Add pumpkin gradually. Pour into pie shell. Bake 10 minutes at 425 degrees. Reduce heat to 350 degrees and bake 30 to 35 minutes. Cool on rack.

3 eggs

1c. sugar

3/4 c. flour

2/3 c. pumpkin

1 c. chopped nuts

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. lemon juice

1 tsp. baking powder

1 tsp. ginger

1/2 tsp. salt

Filling

1 c. powdered sugar

8 oz. cream cheese

4 Tbsp. butter

1/2 tsp. vanilla

Beat eggs for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Fold into pumpkin mixture the flour, baking powder, spices, and salt. Spread in a greased and floured 15X10X1 inch glass baking dish. Top with chopped nuts. Bake at 375 degrees for 15 minutes. Turn out (nut side down) onto towel; sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together. Cool completely.

Combine filling ingredients and beat until smooth. Unroll cake. Spread with filling. Roll back up (without towel) and chill. Cut into slices.

6 lbs. lean ground beef

One large onion, chopped

3 T beef soup base

1/2 – 3/4 C Worcestershire sauce

2-3 T ground cumin powder

1-2 T paprika

1/2 tsp. wet garlic

1- 16 oz. can “Chili style” diced tomatoes

Enough water to rinse out the tomato can

Stock Pot

Brown the meat and add the chopped onions as you are browning. Add the soup base and Worcestershire sauce. Let cook for about 10 minutes. Add remaining ingredients. Cook for 20 minutes. Simmer until onions are clear. Enjoy!