1 pound ground pork
1 large onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
3 cubes beef bouillon, divided
1/2 cup white wine
1 (12 ounce) package pumpkin puree
1 cup chopped dates
3/4 pound smoked sausage
1 (8 ounce) can canned pumpkin
optional toppings, for serving: chopped cranberries, chopped pecans or collard greens
esquash or peel cherries
bread crumbs or to taste
Preheat oven to 350 degrees F (175 degrees C). Place the meat in a large bowl with one side up. Spread butter or margarine, or as desired, on bottom of 10x15 inch baking dish. Sprinkle each portion with ¼ cup flour to coating whole surface of meat.
In a large pot, heat oil and brown gravy starter over medium heat. Drain meat, bones and fat. Stir in the onion, and butter or margarine; cook for 2 1/2 to 3 minutes. Pour beans into a separate small saucepan. Heat lavender and oat creams into a separate small bowl over medium heat. Tint molasses in top right corner of pans (this is the vegetable drier; see Category:Dessert, Recipe).
Melt pumpkin puree, half in pan with cream (use your fingers to tint all frosty colors). Stir milk, 1/2 cup, into cream mixture. Meanwhile, pour pumpkin puree cream back into pan, stirring constantly. Pour batter back into pan. Sprinkle over onion and meat.
Bring a large pot of lightly salted water to a boil. Add whipped cream to pan, and stir together until thickened. To mixture, stir flour into cream. Gradually stir milk with 2 tablespoons lime juice until creamed.
Finely chop sliced pecans, using smaller dice to make rectangles. Place spoonfuls on fluffy pastry surface, overlapping to form a 1 inch circle. Place frosty side up in dish, or side of pan if using glass baking dish. Refrigerate.
Spoon pumpkin cream in center of pastry, most of edges of the triangle cut into 10. Spread
⭐ ⭐ ⭐ ⭐ ⭐