| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Main dish | 6 | Servings | |
INGREDIENTS
| -Sue Woodward | ||
| 3 | lb | Sugar pumpkin; to 4-lb. |
| 1 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 1 | md | Onion; chopped |
| 1 | lb | Ground beef |
| 3 | Eggs; slightly beaten | |
| 1 | c | Cooked regular rice |
| 3/4 | ts | Pepper |
| 2 | ts | Salt |
| 1/2 | ts | Dry mustard Water |
INSTRUCTIONS
GREAT HOME COOKING Cut lid out of pumpkin; remove seeds. Prick inside cavity with fork. Rub inside with 1 tsp and 1/2 tsp mustard. Cook onion and ground beef in skillet until lightly browned. Remove from heat. Add eggs, rice, pepper, 2 tsp salt, and 1/2 tsp mustard. Stuff pumpkin with mixture (size of cavity will vary with pumpkins - you may need more filling if pumpkin meat is very thick). Replace pumpkin lid. Place stuffed pumpkin in shallow pan with water. Bake in 350~ oven 1 hr., 30 mins., or until pumpkin is tender. Add more water if necessary. Published by the editors of _Farm Journal_ Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Oct 3, 1998
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