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Fall is just about my favorite season and I also happen to
love all things pumpkin this time of year. So I don't mind
at all how everywhere I go I see all of these new pumpkin
flavored items popping up for fall, from coffee to cereal.
However, some don't even taste of pumpkin at all, only a
random spice and some just a little too heavy on the spice.
Muffins are my weakness though and I'm probably keeping
Dunkin in business. I'm a huge fan of the pumpkin flavored
ice cream I and I have a great cheater-recipe for you down
below it's delish.

Here's another neat recipe idea you'll want to give this
one a go soon too...DINNER IN A PUMPKIN with ground beef
and rice. We get to enjoy this about once every year and
everyone really lapps up the stew-like filling.

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Medium sized pumpkin (about 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.

Categories: Main Courses, Casseroles, Seasonal

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


I thought I would throw this recipe I came across today
for those of you that just can't wait till Fall to enjoy:

1 cup canned or cooked pumpkin
1/4 tsp. pumpkin pie spice
1 quart vanilla ice cream, softened

In a medium bowl, mix the pumpkin and pie spice until well
blended. Stir in ice cream. Freeze until ready to serve.
Garnish with gingersnaps. 4-6 servings.

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