Dinner In A Pumpkin

I love dinner in a pumpkin. I look forward to this tasty meal during the year! Do you ever wonder what to do with your leftover pumpkin? You can make a delicious meal in it, eat he pumpkin (taste similiar to squash) and then bake the seeds (add some sea salt, and pumpkin seeds are high in good vitamins like zinc).

Dinner in a Pumpkin

1 pound of lean hamburger meat or turkey meat
2 c. cooked rice
1 can cream of mushroom soup
1/2 c. chopped celery
1 small can of mushrooms (for fresh mushrooms, about 1 c. of chopped mushrooms is about right).
1 T soy sauce
1 T. brown sugar
1 small can of water chestnuts (chopped)
1/2 c. chopped onions
1 tsp. onion powder

Preheat oven to 450. Have pumpkin cleaned out and ready to fill with mixture inside. Cook hamburger, drain grease, and set aside. Combine cream of mushroom soup, onions, onion powder, celery, soy sauce, brown sugar and water chestnuts with the rice. Mix together well. Add to hamburger or turkey mixture. Mix well. Fill the pumpkin and replace the lid. Bake for about 1 1/2 hours. Continuously check pumpkin flesh to make sure it is tender, when it is tender, it is ready to be eaten with mixture. A real festive treat, I tell ya!


Fall Harvest Dessert

I made up this title, but this dessert just reminds me of the great tastes of fall. I am sure you will love this dessert.


For crust:

1/2 c. chopped walnuts
1 1/2 c. oatmeal
1/4 tsp. salt
1/2 c. brown sugar
3/4 c. softened to melted butter
1/2 c. cinnamon

preheat to 350. Mix and then once moist, spread into an 8 X 8 greased baking pan. If it is not moist or spreadable, add a little more melted butter to it. Set aside

For pumpkin custard

2 c. pumpkin puree
3/4 c. sugar
2 eggs, beaten
1/4 tsp. ground cloves
1 tsp. cinnamon
1/4 tsp. nutmeg
2 5 oz cans of evaporated milk.
In large mixing bowl, combine sugar, spices and milk. In seperate bowl, beat eggs, then combine the egss with the sugar mixture and beat on low. Add pumpkin and beat again on low until creamy and smooth.

Pour the pumpkin custard over the crust and bake at 400 for first 10 min. then reduce to 350 and bake for 40-50 min. Insert a toothpick in custard to see if done. Allow to cool for 2 hours before serving and keep in fridge. Cut into bars and top with ice-cream or whipped cream.

Easy Cream of Potato Soup

I made this scrumptious soup for my husband who was home sick with a stomach bug. It is so quick and easy to put together.

You will need (for 3-4).

3 medium potatos, peeled and cubed
2 c. water
1/2 c. grated carrots
1-2 celery stalk(s) chopped
1/4 c. chopped onions
1/4 tsp. minced garlic (optional)
2 chicken bouilion cubes ( used reduced sodium).
1 1/2 c. milk (I used skim)
onion powder to taste
pepper to taste
chili powder to taste
salt to taste

Combine into pot and cook to boiling. Reduce to simmer and allow to simmer for about 15 min. Serve and enjoy!


Mango Salsa (see January archive on right for recipe)