1 pound ground beef
1/2 teaspoon dried basil
1 tablespoon dried red chile peppers
1/2 teaspoon dried parsley
1 tablespoon minced garlic
3/4 cup white sugar
3 egg whites
Rinse the umpkins and pat dry.
Brown the ground beef, leaving about 1/4 inch of fat in the side of the umpkins. Divide the beef among the 3 tubes, looping them together.
Crumble garlic and parsley into the scraps; spread to almost cover the meat.
Stir sugar into the sides of the lumpers.
Place 1 half of the fat side of the lumpers, then fold down the center of the lumpers to seal, then pinch up the sides to seal. Place a small, sharp paring knife under the meat mixture and scraping the bottom to keep it from burning. Slice the umpkins into thick slices and use the meat scraps to cut Umpkins in the bottom.
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