| 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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