November 4 6:30p.m. @ The Snapp's
Rosenbergs: Appetizer
Hoffmans: Side
Christensens: Side
Main Dish: Snapps
Dessert: Wilsons
Thursday, October 27, 2011
Friday, October 7, 2011
Dinner In a Pumpkin By Julie Wilson
1 small to med. pumpkin
1 onion chopped
1 1/2- 2 lbs. gr. beef/sausage
2 Tbsp. soy sauce
1 (8 oz) can water chestnuts, drained
2 Tbsp. brown sugar
1 (4 oz) can sliced mushrooms, drained
1 (10 3/4 oz) can cream of Chicken soup
1 1/2 c cooked rice
Cut off the top of pumpkin & thoroughly clean out seeds & pulp. Paint an appropriate face of the front of the pumpkin with a permanent marking pen or paint.
Preheat oven 350 degrees. In a large skillet, saute onion and meat, drain drippings. Add soy sauce, brown sugar, mushrooms & soup. Simmer 10 minutes stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the clean pumpkin shell. Replace pumpkin top & place entire pumpkin on a baking sheet. Bake 1-2 hours until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.
For the Dinner club night I doubled the recipe, using a bigger pumpkin. I added salt 1 tsp per recipe. I added French style green beans. On the pumpkin, before adding rice and meat mixture, I sprinkled it with pumpkin pie seasoning.
1 onion chopped
1 1/2- 2 lbs. gr. beef/sausage
2 Tbsp. soy sauce
1 (8 oz) can water chestnuts, drained
2 Tbsp. brown sugar
1 (4 oz) can sliced mushrooms, drained
1 (10 3/4 oz) can cream of Chicken soup
1 1/2 c cooked rice
Cut off the top of pumpkin & thoroughly clean out seeds & pulp. Paint an appropriate face of the front of the pumpkin with a permanent marking pen or paint.
Preheat oven 350 degrees. In a large skillet, saute onion and meat, drain drippings. Add soy sauce, brown sugar, mushrooms & soup. Simmer 10 minutes stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the clean pumpkin shell. Replace pumpkin top & place entire pumpkin on a baking sheet. Bake 1-2 hours until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.
For the Dinner club night I doubled the recipe, using a bigger pumpkin. I added salt 1 tsp per recipe. I added French style green beans. On the pumpkin, before adding rice and meat mixture, I sprinkled it with pumpkin pie seasoning.
Subscribe to:
Posts (Atom)