8 plums, pitted and sliced
2 tablespoons olive oil
2 pounds battle filet
4 potatoes, peeled and cubed
1 4 ounce can cream-style popcorn
5 1/2 cups water
2 tablespoons all-purpose flour
1 teaspoon paprika
3 drops red food coloring
1 cup sour cream
1/2 onion, sliced into 1/4-inch slices
2 teaspoons fresh lemon juice
1 teaspoon dried red pepper flakes
Preheat the broiler.
Place plums in a small bowl, and sprinkle with olive oil, and mix lightly over a large platter. Top each platter with a layer of cracked potatoes, and roll potatoes into small rounds. Spread the olive oil in the center of each platter, followed by the meat, potatoes, and beans. Spread the cream-style popcorn on top, and pour the water into a large saucepan. Place the mushroom caps on the oven rack in the center of the platter. Arrange 1 1/2 cup squash filling over the edge of the cap. Arrange remaining corn filling over the edge of the cap. Move the beef cubes around in the pan and sprinkle with red pepper flakes.
Broil until internal ribs of meat are browned and crust really springs back, about 6 minutes. Remove roast and place on a plastic tray, cover with foil, and broil about 20 minutes, turning a couple of times, until internal ribs are crisp.