We had a wet Halloween. In the morning brother had a soccer game. We stood in the rain and watched him score a goal and lead his team to defeat. It wasn't there best game ever, I do think they liked playing in the wet though :)
I made dinner in a pumpkin, again, this year everyone liked it. We had some friends over for dinner and then took the kiddos around the neighborhood begging. It was dry and nice out and we had a fun time.
When we got back to our house the kids ran amok and ate candy and we played Killer Bunnies.Today I am very happy to welcome our month of thanks.
Dinner in a pumpkin, the winning recipe
1 1/2 pounds ground beef
1 pound ground pork sausage
salt and pepper to taste
2 tablespoons pumpkin pie spice
2 tablespoons brown sugar
2 (14.5 ounce) cans chicken stock
1 1/2 cups long grain and wild rice mix
1 sugar pumpkin
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 (4 ounce) cans mushroom stems and pieces, drained
2 (14.5 ounce) cans French cut green beans
Directions
In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.
1 pound ground pork sausage
salt and pepper to taste
2 tablespoons pumpkin pie spice
2 tablespoons brown sugar
2 (14.5 ounce) cans chicken stock
1 1/2 cups long grain and wild rice mix
1 sugar pumpkin
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 (4 ounce) cans mushroom stems and pieces, drained
2 (14.5 ounce) cans French cut green beans
Directions
In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.
3 comments:
we had dinner in a pumpkin at our party last night too... it was rice and green and red peppers and some other stuff i cant remember. it tasted very mexican
I'm glad it didn't rain on you when you went out trick or treating.
Dinner sounds delicious. (I made your sweet potato/apple casserole last night--yummy)
Your recipe sounds great. We are going to try it.
Post a Comment