dinner in a pumpkin ii

Ingredients

• Servings: 6
• 1 small sugar pumpkin
• 2 onions, chopped
• 2 cups diced celery
• 1/4 cup shortening
• 5 pounds lean ground beef
• 1/2 teaspoon ground black pepper
• 1 (20 ounce) bottle ketchup
• 3 cloves crushed garlic
• 5 teaspoons salt
• 3 tablespoons worcestershire sauce
• 2 (15 ounce) cans tomato sauce
• 1/4 cup soy sauce
• 1 (4.5 ounce) can mushrooms, drained
• 2 tablespoons brown sugar
• 1 (10.75 ounce) can condensed cream of celery soup
• 2 cups cooked white rice

Recipe

• preheat oven to 375 degrees f (190 degrees c). cut off top of pumpkin, scrape out seeds and pith.
• in a large deep skillet, saute vegetables in 1/4 cup shortening until soft. add beef; cook and crumble until evenly brown. add the pepper, ketchup, garlic, salt, worcestershire sauce and tomato sauce. simmer 15-20 minutes.
• in a large mixing bowl, combine 2 cups of the beef mixture, soy sauce, mushrooms, brown sugar, soup and rice. mix well, pour into pumpkin and replace lid. cover and freeze remaining beef mixture.
• place filled pumpkin on a baking sheet and bake for one hour or until pumpkin is tender. as you serve dinner, be sure to scoop out a little of the cooked pumpkin too.