1 med. pumpkin (about 5 lbs.)
2 T. vegetable oil
1 ½ lb. lean ground beef
1 lg. onion, chopped
1 (4 oz.) sliced mushrooms, drained
2 T. brown sugar
1 can cr. of chicken soup
2 c. cooked rice
1 sm. can sliced water chestnuts, drain
Preheat oven to 350 degrees. Cut off pumpkin top; thoroughly clean out seeds & pulp. In large skillet, heat oil. Add onion & sauté until translucent. Add meat; brown. Drain drippings; add to meat mixture the soy sauce, br. Sugar, mushrooms, & soup. Simmer
10 min. stirring often. Add cooked rice & water chestnuts. Spoon mixture into pumpkin shell. Replace pumpkin top. Place pumpkin with filling on baking sheet. Bake 1 hr. or until pumpkin meat is tender. For vegetable, scoop-out pumpkin & serve as a side dish. Make a face on pumpkin with magic marker before baking, if desired.
Yield: 6 servings
Linda Jensen
No comments:
Post a Comment