1 Medium Onion — Sliced….

2 Medium Carrot — Sliced….

1 Medium Bay Leaf….

1/2 Bunch Parsley — Chopped….

1 Teaspoon Pepper….

1 Tablespoon Butter….

3 Slices Bacon — Chopped….

1 Cup Flour….

Salt — To Taste….

2 Medium Pie Crust….

Saute chicken, onion, carrots, bay leaf, parsley, pepper and bacon in butter until chicken is well browned. Add 1 cup water and bring to a simmer. Simmer for 10 minutes. Add flour gradually, stirring out any lumps that form. Simmer 10 minutes. Place this mixture into a pie crust on a pie pan. Top with the other crust and pinch the edges together. Vent and bake in 375 degree oven for 1 hour. Serves 4.

1 Tablespoon Sugar….

1 Medium Egg — beaten….

1/4 Cup Cooked Pumpkin — mashed….

1/4 Cup Milk….

1 2/3 Cups Self-Rising Flour….

Jelly — of choice….

Preheat oven to 425 degrees. In a bowl, beat together the butter and sugar until creamy. Add egg, pumpkin and milk. Beat well and add flour, make into soft dough. Turn out onto a floured surface and knead lightly. Press out a rectangle and cut into 12 squares. Place on nonstick pan and bake about 20 minutes. Serve with butter or jelly. Serves 12

All Credit goes to: http://recipes.wuzzle.org/

Salt — to taste….

1 Teaspoon Sugar….

1 Cup Olive Oil….

6 Large Purple Onions — sliced….

2 Pounds Red Potatoes….

1/3 Cup Sun-Dried Tomatoes — sliced….

Pepper — to taste….

Preheat oven to 325. Pack tomatoes into a baking dish in a single layer. Sprinkle with salt and sugar. Drizzle 2 tablespoons of oil over. Roast for 1 hour. In frying pan, warm 1/3 cup oil. Add onions and sauté until onions are caramelized about 5 minutes. Steam or boil potatoes for 20 minutes. Slice the potatoes and place in a serving bowl. Add remaining oil, onions and both kinds of tomatoes. Season with salt and pepper. Mix. Serves 6