Pumpkin Cake Roll

CAKE:

3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts (optional)

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.

FILLING:
1/4 cup butter or margarine, softened
12oz packages cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap until served.

Lion House

Vegetable Soup

2 small cans chicken broth

20 mini carrots chopped

1 leek (white part diced)

15 small asparagus spears (diced)

1 1/2 to 2 c roast beef (leftovers)

2 T olive oil

1 t rosemary

1 t parsley

1 t garlic salt

1 t salt

1 t pepper

Saute over medium heat carrots & asparagus in oil for 5 minutes. Then add the leek and saute for another 2 minutes. Add rosemary, parsley, garlic, salt, and pepper and let simmer on low for 2 minutes. Add chicken broth and roast beef and let simmer for 5 minutes. Turn off heat and let soup stand for 10 minutes with the lid on.

Ashlee Macdonald