| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Pumpkin; (5-6 lb) or (2-3 lb) pumpkins |
| 2 |
ts |
Salt; divided use |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Cloves garllic; minced |
| 1 |
|
Onion; chopped |
| 1 |
lb |
Ground beef |
| 3 |
|
Eggs |
| 2 |
ts |
Crushed dried sage |
| 1 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
c |
Cooked rice; preferably a mixture of white & wild rice |
| 2/3 |
c |
Raisins |
| 1/2 |
c |
Pine nuts |
INSTRUCTIONS
I found this recipe in today's Orange County Register. It seems to go along
with the other pumpkin recipes, just a little different. Hope it's good as
I haven't had time to try it either. Barb
1. Preheat oven to 350 degrees. Cut top from pumpkin and remove seeds and
strings. Prick cavity with fork and sprinkle with 1 tsp of the salt. Heat
pot or large skillet.
2. Add oil to pot or skillet. When hot, add garlic and onion and saute
until onion is transparent. Add beef and continue sauteeing until browned.
Remove from heat and add remaining ingredients.
3. Stuff pumpkin with mixture. Place 1/2 inch water in bottom of a shallow
baking pan large enough to hold the pumpkin.
4. Put pumpkin in the pan and bake 1-1 1/2 hours. Cut pumpkin into wedges
(or if small pumpkins used, into halves) and serve, giving each person both
pumpkin and stuffing.
YIELD: 8 servings
Nutritional information: (per serving) 372 calories, 19 grams fat, 5 grams
saturated fat, 118 mg. Cholesterol, 603 mg sodium, 46 percent calories from
fat, 38 grams carbohydrates.
Posted to JEWISH-FOOD digest by "Bloomenstein, Barbara"
<bbloomenstein@Exchange.FULLERTON.EDU> on Oct 28, 1998, converted by
MM_Buster v2.0l.
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