stuffed pumpkin
 
9 to 10   inch pumpkin
1 medium  onion
2 lb.  med. lean ground beef
1 lb.  ground pork
1   sleeve crushed ritz crackers
1   crushed garlic clove
  salt and pepper
1 tsp  poultry seasoning
1/4 tsp  cinnamon
1/4 tsp  cloves
 
fry onion in butter until soft. add meat, just cover with water and 
simmer over low heat for about 2 to 2 1/2 hours. remove all excess 
liquid from meat and set aside - do not discard... yet. thicken 
mixture with ritz, add all other ingredients. mixture should be pasty 
and very moist, if not, add some of the liquid removed earlier. 
continue to simmer, about 20 minutes, to allow the crackers to absorb 
the juice. salt and pepper to taste. 
 
preparing the pumpkin: 
cut a cup off the top of the pumpkin, cutting at an angle so the top 
can be replaced without falling through. thoroughly remove all the 
contents of the pumpkin and wash the shell both inside and out. fill 
pumpkin almost to the top with the meat stuffing, place in two inch 
pan in about 1/2 inch of water, and place in oven at 350 degrees. a 
9-10 inch pumpkin should cook for about 2 hours, or until knife easily 
slips in and out of side. important: cooking time will be about 1 hour 
if the stuffing is placed in the pumpkin while still hot!!! continue 
to replenish the water as it evaporates. 
 
source: http://www.cooks.com/rec/doc/0,1850,148166-251199,00.html 
 
 
-- 
 
(ID: 75347) Mirror: rec.food.recipes: Sun, Dec 5, 2004


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