Chicken Torte

2 Tablespoons butter
3 green onions, minced
2 garlic cloves, finely minced
1 chicken (roasted or boiled) deboned and diced
3 fresh tomatoes, peeled and chopped
1 1/2 to 2 cups chicken broth
Cornstarch
Fresh thyme, minced parsley, salt and pepper
1/2 cup green olives, sliced
Double pie crust
1 egg yolk

Directions

Heat oven to 375. Melt butter in a saute pan. Saute green onions
and garlic. Combine with chicken, tomatoes and spices. Blend
chicken broth with a little cornstarch and add to mixture. Allow to
thicken and add olives. Place in a pie pan lined with pie crust.
Cover with a top crust. Brush with beaten egg yolk and bake for
40-45 minutes until crust is golden brown.

Pumpkin Rolls

From Kim's kitchen

Heat oven to 375 degrees.  Grease and flour cookie sheet.
Mix:
3 Eggs
2/3 cup cooked pumpkin
1 cup sugar
1 tsp lemon juice

In a separate bowl mix and sift:
3/4 cup flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp ginger

Put all dry ingredients in a sifter or strainer.  Sift into a bowl removing all lumps.  Fold into pumpkin mixture.  Spread on 15"x 10"x 2" greased and floured cookie sheet or jelly roll pan.  Top with 1 cup chopped nuts (if desired).  Bake at 375 for 12-18 minutes.  Do not over bake,  Take out of oven and turn immediately onto waxed paper sprinkled with powdered sugar.  Start at narrow end and roll with waxed paper.  Cool completely.

Cream cheese filling:
1 cup powdered sugar
4 Tbsp softened butter or magarine
8 oz. cream cheese, softened
1/2 tsp vanilla

Beat all ingredients until smooth.  Spread on unrolled cake.  Roll up, wrap in plastic wrap, and chill.  Cut in slices. May be served with whipped cream or ice cream.