Recipe - Beef Stuffed Pumpkin

1 Pumpkin; (56 lb) or (23
lb) pumpkins
2 teaspoon Salt; divided use
2 tablespoon Vegetable oil
2 Cloves garllic; minced
1 Onion; chopped
1 pound Ground beef
3 Eggs
2 teaspoon Crushed dried sage
1 One half teaspoon Dried thyme
One half teaspoon Freshly ground pepper
2 cup Cooked rice; preferably a
mixture of white & wild
rice
2/3 cup Raisins
One half cup Pine nuts

I found this recipe in today's Orange County Register. It seems to go along
with the other pumpkin recipes, just a little different. Hope it's good as
I haven't had time to try it either. Barb

1. Preheat oven to 350 degrees. Cut top from pumpkin and remove seeds and
strings. Prick cavity with fork and sprinkle with 1 tsp of the salt. Heat
pot or large skillet.

2. Add oil to pot or skillet. When hot, add garlic and onion and saute
until onion is transparent. Add beef and continue sauteeing until browned.
Remove from heat and add remaining ingredients.

3. Stuff pumpkin with mixture. Place One half inch water in bottom of a shallow
baking pan large enough to hold the pumpkin.

4. Put pumpkin in the pan and bake 11 One half hours. Cut pumpkin into wedges
(or if small pumpkins used, into halves) and serve, giving each person both
pumpkin and stuffing.

YIELD: 8 servings

Nutritional information: (per serving) 372 calories, 19 grams fat, 5 grams
saturated fat, 118 mg. Cholesterol, 603 mg sodium, 46 percent calories from
fat, 38 grams carbohydrates.

Posted to JEWISHFOOD digest by "Bloomenstein, Barbara"
bbloomenstein@Exchange.FULLERTON.EDU on Oct 28, 1998, converted by
MM_Buster v2.0l.