| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
6 |
servings |
INGREDIENTS
| 1 |
|
Pumpkin; prepared as directed |
| 1 |
lb |
Ground Beef |
| 1 |
sm |
Onion; chopped |
| 1 |
c |
Cooked Rice |
| 2 |
ts |
Salt; divided |
| 1 |
ts |
Dry Mustard; divided |
| 1/2 |
ts |
Black Pepper |
| 3 |
|
Whole Eggs; slightly beaten |
INSTRUCTIONS
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Today's offering is from an Anonymous Recipe-a-Day member .
maybe "anonymous" with good reason.
Just when you think "Death-by-Pumpkin" week is finished for 1998, another
recipe comes along that simply must be published. Our Anonymous member
recommends that today's recipe is perfect for "a pumpkin slightly smaller
than a soccer ball." So scour the markets for yet another perfect pumpkin
and have some fun when you prepare today's interesting casserole-like
presentation.
Remove seeds and "stringy stuff" from inside the pumpkin. Wash the pumpkin
well, inside and out, with water. Rub the inside of the pumpkin with a
mixture of 1 tsp. salt and 1/2 tsp. dry mustard. (Pumpkin may be carved,
but some of the stuffing may fall out!)
Brown hamburger in a large skillet over medium heat until crumbly. Drain
and reserve. Sauté onion in the same skillet, cooking until onion is almost
transparent. Add rice, 1 tsp. salt, 1/2 tsp. dry mustard, and pepper to the
ground beef and mix well. Add eggs and mix thoroughly. Stuff the pumpkin
with the beef mixture.
Bake in a 350-F degree pre-heated oven. Place pumpkin in a cake pan large
enough to hold it. Pour 1/2 cup of water into bottom of pan. Bake for 1-1/2
hours. Add water as needed. Do not let pan get dry. Serve warm, in the
pumpkin.
Posted to [email protected] by Recipe-a-Day
<[email protected]> on Nov 27, 1998, converted by MM_Buster
v2.0l.
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