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 Fall Dinner in a Pumpkin

Medium sized pumpkin (4 pounds)
1-1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 Tablespoon brown sugar
1 4-ounce can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley

Using a sharp knife, cut lid from pumpkin and scoop out
pumpkin seeds and excess membrane with a scraping tool. In
a large skillet, combine ground beef, chopped green pepper,
chopped celery, and chopped onion and cook over medium heat
until ground beef is browned. Add next seven ingredients to
skillet. Mix well and place mixture into pumpkin cavity. Place
lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and
bake at 350 degrees for 1-1/2 hours. Just before serving,
embellish pumpkin by placing (with toothpicks) black olives
to make eyes, a steamed carrot to make a nose, and whole cloves
to make a mouth. Use fresh parsley leaves to make hair around
like opening. To serve, scoop out part of the baked pumpkin,
along with the meat mixture, onto each plate.

Serves  4

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 Easy to Make Chili

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 1/2 tablespoons chili powder
1 clove garlic, minced
1 bay leaf
1 jalapeno pepper, chopped
1 can tomatoes, chopped, undrained, (28 ounces)
1 can tomato sauce, (14 ounces)
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 can chili beans or kidney beans, undrained, (15 ounces)

Cook first 3 ingredients in a large saucepan until meat is
browned, stirring until it crumbles; drain. Add chili powder
and next 8 ingredients, stirring well; bring to a boil. Cover,
reduce heat, and simmer, stirring occasionally, 1 hour and 30
minutes to 2 hours. Add beans, stirring well, and cook until
thoroughly heated.

Yield: 6 Servings

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