Stuffed pumpkin (or \"burnt basketball\")

6 servings

Ingredients

Quantity Ingredient
1 Pumpkin; prepared as directed
1 pounds Ground Beef
1 small Onion; chopped
1 cup Cooked Rice
2 teaspoons Salt; divided
1 teaspoon Dry Mustard; divided
½ teaspoon Black Pepper
3 Whole Eggs; slightly beaten

Directions

At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is from an Anonymous Recipe-a-Day member – maybe "anonymous" with good reason.

Just when you think "Death-by-Pumpkin" week is finished for 1998, another recipe comes along that simply must be published. Our Anonymous member recommends that today's recipe is perfect for "a pumpkin slightly smaller than a soccer ball." So scour the markets for yet another perfect pumpkin and have some fun when you prepare today's interesting casserole-like presentation.

Remove seeds and "stringy stuff" from inside the pumpkin. Wash the pumpkin well, inside and out, with water. Rub the inside of the pumpkin with a mixture of 1 tsp. salt and ½ tsp. dry mustard. (Pumpkin may be carved, but some of the stuffing may fall out!) Brown hamburger in a large skillet over medium heat until crumbly. Drain and reserve. Sauté onion in the same skillet, cooking until onion is almost transparent. Add rice, 1 tsp. salt, ½ tsp. dry mustard, and pepper to the ground beef and mix well. Add eggs and mix thoroughly. Stuff the pumpkin with the beef mixture.

Bake in a 350-F degree pre-heated oven. Place pumpkin in a cake pan large enough to hold it. Pour ½ cup of water into bottom of pan. Bake for 1-½ hours. Add water as needed. Do not let pan get dry. Serve warm, in the pumpkin.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 27, 1998, converted by MM_Buster v2.0l.

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