Great recipe -- SAVORY STUFFED PUMPKIN

[PattyInAK]

I submitted this recipe to Taste of Home magazine, and it got published in their magazine AND in one of their annual cookbooks.

SAVORY STUFFED PUMPKIN
1.5 lbs. ground beef
I medium onion, chopped
1 can cream of mushroom soup, undiluted
1 4oz. can sliced mushrooms
3 tablespoons soy sauce
2 tablespoons brown sugar
1-1/2 cups cooked rice
1 8oz. can sliced water chestnuts, drained
1 large pumpkin (8-9 pounds)*
Vegetable oil

In a skillet over medium heat, cook ground beef and onion
until meat is no longer pink. Drain well. Add
soup, mushrooms, soy sauce and brown sugar. Simmer,
uncovered, for 10 minutes, stirring
occasionally. Stir in the rice and water chestnuts. Wash
pumpkin. Cut a 6 inch circle around stem.
Remove top and set aside. Discard seeds and loose fibers                                   from the inside. Spoon beef mixture into
pumpkin and replace top. Place on a greased 15"x10"x1" baking
pan. Rub oil over outside of pumpkin.
Bake, uncovered at 350F for 1-1/2 hours or until pumpkin is
tender. Scoop out some pumpkin with
each serving of the beef mixture. Freshly baked bread and raw
veggies go well with this.
Yield: about 6 servings.
Leftovers are great the next day.


* Make sure the pumpkin will fit in your oven!

[TerriL]

That is great Patty!  I get a subscription to that magazine every year for Christmas and I love it!  I think what I like the best is that it's stuff that you normally have around the house!  Wow....published!  That is very cool!  I'm going to try the recipe this weekend!  Thanks and congratulations!

[Barb]

Wow Patty - you are a published woman !!!  That is great - I printed the recipe out and will try it if we ever cool off here !!!!