Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Pumpkin; (small to medium) |
1 \N | Onion; chopped |
1 tablespoon | Oil |
1½ pounds | Ground beef |
2 tablespoons | Soy sauce |
2 tablespoons | Brown sugar |
1 can | Mushrooms; (4 oz) drained |
1 can | Soup, cream of chicken |
1½ cup | Rice; cooked |
8 ounces | Water chestnuts; sliced, drained |
Cut off top of pumpkin and thoroughly clean out seeds. If desired, paint an appropriate face on the front of pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350F. In a large skillet, saute onion in oil until tender. Add meat and brown. Drain.
Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Remove pumpkin lid and serve meat. For vegetable, scoop out cooked pumpkin and serve.
Submitted By JEANNE GEAKE On 10-17-94