1/2 cup water
1/2 cup butter
2 cups fresh raspberries, halved
1 cup white sugar
3 eggs
1 cup butter, melted
2 pounds ground beef
1/2 cup dry white wine
1 cup heavy cream
1 tablespoon salt
2 teaspoons ground black pepper
3 cups leftover mashed cooked potatoes
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, bring 1 gallon water to a boil. Stir together water, butter, and raspberries. Cook until thick and then stir in sugar and eggs, stirring until well mixed. Remove from heat and stir in flour, salt, pepper and 3 cups mashed potatoes. Place meat in sauce and cover with foil.
In a large bowl, toss mashed cooked potatoes with melted butter and saute garlic , onion and cream until tender.
Heat oven to 400 degrees F (200 degrees C).
Divide mixture into fourths. Add wine and cream mixture, toss until evenly distributed.
Roast in preheated oven 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and place pumpkin slices in oven to roast 15 minutes more.
⭐ ⭐ ⭐ ⭐ ⭐