Stuffed sugar pumpkin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 3 | pounds | Sugar pumpkin; to 4-lb. |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| 1 | medium | Onion; chopped |
| 1 | pounds | Ground beef |
| 3 | Eggs; slightly beaten | |
| 1 | cup | Cooked regular rice |
| ¾ | teaspoon | Pepper |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Dry mustard Water |
Directions
GREAT HOME COOKING
Cut lid out of pumpkin; remove seeds. Prick inside cavity with fork. Rub inside with 1 tsp and ½ tsp mustard. Cook onion and ground beef in skillet until lightly browned. Remove from heat. Add eggs, rice, pepper, 2 tsp salt, and ½ 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@...> on Oct 3, 1998