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DINNER IN A PUMPKIN
1 medium Pumpkin.
1 4-oz can Mushrooms, drained and sliced.
1 Onion, chopped.
1 10-oz can Cream of chicken soup.
2 tbsp. Vegetable oil.
1 8-oz can Sliced water chestnuts, drained.
1 1/2 to 2 lbs. Ground beef.
1 1/2 cups Cooked rice.
2 tbsp. Soy sauce.
2 tbsp. Brown sugar.
Cut off the top of the pumpkin and clean out seeds and pulp. Paint on appropriate face on front of pumpkin with permanent marker or acrylic paint. In a large skillet, sauté' onion in oil until tender; add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup; simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake for 1 hour in 350F°F oven or until inside meat of pumpkin is tender. Put pumpkin on a plate; remove top and serve. For your vegetable, scoop out cooked pumpkin and serve. Serves 6 people