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1 bunch carrots (small)

1 egg

Salt to taste

2 T. sugar

Flour

1 tsp. baking powder

Cook carrots until done and mash through a sieve. Beat egg and add salt to taste. Mix with carrots, then add sugar and enough flour to hold together. Add baking powder. Shape into croquettes and fry in deep fat until brown, roll in sugar and serve.

Sauce:

1/2 c. plain yogurt

1/2 tsp dill weed

garlic powder to taste

Filling:

1 lb. precooked roast beef, sliced 1/4" thick

1 clove garlic

1/4 tsp oregano

oil for frying

warm pita bread

chopped tomato

sliced onion

Mix sauce ingredients. Fry beef with garlic and oregano in oil. Place meat and veggies in pita bread and top with sauce. (I used some sliced deli roast beef...a little water cooked out of it while frying...was tasty but would like to try with some "real" home-cooked roast beef).

1 (8oz) package thin spaghetti noodles

1/2 cup milk

1 egg, beaten

2 (15-1/2 oz) jars of Ragu Pizza Sauce

1 (3 oz.) package thinly sliced pepperoni

1 (4 oz.) package shredded mozzarella cheese

Cook spaghetti as directed on the package; drain. Lightly grease a 12x8 baking dish. In a small bowl, lightly toss the cooked spaghetti with beaten egg and milk; set aside. Pour 1/2, of one jar of sauce, into the baking dish; spreading evenly. Next, turn the spaghetti noodle mixture over the sauce. Top with remaining 1-1/2 jars of sauce. Place pepperoni slices on top. BAKE in a 350 degree oven for 25 to 30 minutes. Turn the oven off and sprinkle the shredded mozzarella cheese on top of pepperoni. Return to oven for 5 minutes. Let cool 5 to 10 minutes before cutting into serving size squares. This dish will be a family favorite!

1/3 C. Milk

2 T. Butter

1/2 c Canned pumpkin or mashed

-cooked pumpkin

2 T.Sugar

1/2 tsp. Salt

1 Egg, beaten,

1 Package dry yeast

1 C. Unbleached all-purpose flour

1 C. Bread flour

1/2 C. Brown sugar, packed

1 Top. ground cinnamon

2 T. Melted butter

In small saucepan, heat milk and 2 Tbs. butter just until warm (120F to 130F) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast. In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12- by 10-inch rectangle. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1-inch slices. Place rolls, cut side up, in greased 9-inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes, Bake rolls at 350F for about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool for 10 to 15 minutes. Makes 12 rolls.

16 pearl onions, peeled
4 small Yukon Gold potatoes, cut into bite-size chunks

2 sprigs thyme
2 Gala apples (or other sweet apples), peeled, cored and cut into 6 wedges each
24 button mushrooms, cleaned and trimmed
4 cloves garlic, peeled and chopped
1/2 C. apple cider vinegar
1/2 C. white wine

A recipe for roasted chicken comes from Daniel Boulud, renowned chef and owner of New York's highly rated restaurant Daniel. Whether you're having guests for a dinner party or just looking for a great home-cooked meal for your family, this is quintessential fall food, Boulud says. He points out how whole-grain mustard adds a gentle crunch and piquant flavor to the creamy butter and fresh herbs. This dish is comfort food at its finest, he says.

Place rack in the lower part of the oven and preheat to 425 degrees. In a small bowl, mix together 4 tablespoons of the butter, the shallots, tarragon, mustard and a pinch of salt and pepper. With the breast-side up, gently separate the skin of the chicken from the flesh. Run your fingers under the skin as far as you can. Scoop up the mustard butter with your fingers, and spread it under the skin evenly over each side of the breast and over the flesh of the legs. Melt the remaining 2 tablespoons of butter and brush it on the chicken. Season the chicken generously with salt and pepper, and set it in a roasting pan. Scatter the bacon around the chicken, then roast it for 15 minutes at 425 degrees, basting occasionally with melted butter. Add the onion, potatoes and thyme, toss well with the pan juices and bake for 15 more minutes, basting it all the while. Add the apples, mushrooms and garlic, toss well with the juices, and roast for an additional 15 minutes or until done, continuing to baste (see note). Transfer the chicken and vegetable to a warm platter. Skim about half the fat from the roasting pan and discard. Set the pan on the stove over medium-high heat and add the vinegar and wine. Stir and scrape the bottom of the pan and let the liquid reduce by half. Season with salt and pepper. Serve as a gravy alongside the chicken. Serves 4.