Free Recipe Stuffed Pumpkin (Or Burnt Basketball )

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Stuffed Pumpkin (Or Burnt Basketball ) Recipe

1 Pumpkin; prepared as
-directed
1 lb Ground Beef
1 sm Onion; chopped
1 c Cooked Rice
2 ts Salt; divided
1 ts Dry Mustard; divided
1/2 ts Black Pepper
3 Whole Eggs; slightly beaten

Stuffed Pumpkin (Or Burnt Basketball ) Preparation

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 1/2 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. Saute onion in the same skillet, cooking until onion is almost transparent. Add rice, 1 tsp. salt, 1/2 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 1/2 cup of water into bottom of pan. Bake for 1-1/2 hours. Add water as needed. Do not let pan get dry. Serve warm, in the pumpkin. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Nov 27, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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