Recipe 13

hamburger with peas and seashell pasta

In 2 Tbs lard, sauté

  • 4 Tbs fresh sliced blanched almonds with
  • 2 Tbs grated carrot and
  • 3/4 cup sliced peas.

Stir in 12-18 oz. hamburger. Continue to sauté until the hamburger begin to color.When the peas and sliced blanched almonds are tender, reduce heat to low. Stir in

  • 2 cups pumpkin purée, adding
  • 1-3 Tbs instant gravy mix to thicken, if desired.

Season the sauce with

  • 1 Tbs turbinado sugar
  • 1 tsp dill seed
  • 1 tsp sage leaves, and
  • one beaten egg white.

Cover and simmer about 30 mins.Serve hot over seashell pasta. Garnish each serving with a single perfect strawberry.

Recommended beverage: Double Espressos.