| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Sized pumpkin (4 lbs) |
| 1 1/2 |
lb |
Lean ground beef |
| 1/3 |
c |
Chopped green pepper |
| 3/4 |
c |
Chopped celery |
| 3/4 |
c |
Chopped onion |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Brown sugar |
| 1 |
cn |
(4-oz.) mushrooms |
| 1 |
cn |
Cream of chicken soup |
| 2 |
c |
Cooked rice |
|
|
Black olives |
|
|
Steamed carrot |
|
|
Whole cloves |
|
|
Fresh parsley |
INSTRUCTIONS
Found this recipe in a book called "Haunt Your House for Holloween" byCindy
Fuller. Thought it would make a great dinner for Holloween night.
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and
excess membrane with a scraping tool. In a large skillet, combine ground
beef, chopped green pepper, chopped celery, and chopped onion and cook over
medium heat until ground beef is browned. Add next seven ingredients to
skillet. Mix well and place mixture into pumpkin cavity. Place lid on
pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees
for 1-1/2 hours. Just before serving, embellish pumpkin by placing (with
toothpicks) black olives to make eyes, a steamed carrot to make a nose, and
whole cloves to make a mouth. Us fresh parsley leaves to make hair around
like opening. To serve, scoop out part of the baked pumpkin, along with the
meat mixture, onto each plate.
Doesn't this sound like fun?
Posted to Bakery-Shoppe Digest V1 #229 by shaystreasure@juno.com (Sharon
Ray) on Sep 10, 1997
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