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- Preparing Time: -
- Total Time: -
- Served Person: 6
- 1/2 teaspoon ground black pepper
- 2 onions, chopped
- 1/4 cup shortening
- 3 cloves crushed garlic
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 (10.75 ounce) can condensed cream of celery soup
- 3 tablespoons worcestershire sauce
- 2 cups cooked white rice
- 5 teaspoons salt
- 2 (15 ounce) cans tomato sauce
- 2 cups diced celery
- 1 (4.5 ounce) can mushrooms, drained
- 1 small sugar pumpkin
- 5 pounds lean ground beef
- 1 (20 ounce) bottle ketchup
- Carbohydrate 67.5
- Cholesterol 289
- Fat 90
- Protein 75.1
- Sodium 5168
- Calories 1382 calories;
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.
