dinner in a pumpkin

1 medium pumpkin
1 tbsp. oil or butter
1 small onion, diced
1 c. sliced fresh mushrooms
1 1/2 lbs. ground turkey
1 8 oz. can water chestnuts
salt and pepper
1 can cream of chicken soup
1/4 c. brown sugar
1 tbsp. soy sauce
4 c. cooked rice, white or brown


preheat oven to 350 degrees.
line a baking sheet with foil.
thoroughly wash and dry the outside of the pumpkin. 
cut off the top of the pumpkin and clean out the pulp and seeds.  place the pumpkin on the baking sheet.  save the top.
in a large skillet, saute onion and mushrooms in oil or butter.  add ground beef and cook until no longer pink.  drain the grease from the beef.  add salt, pepper, and water chestnuts.
in a large bowl, mix soup, brown sugar, and soy sauce.  add ground beef mixture and cooked rice.
empty bowl into the cleaned out pumpkin and replace pumpkin top.
bake for 1 hour on the lower rack of the oven, or on the rack where the pumpkin can be most centered in the oven.
after 1 hour, remove the top and check the sides of the pumpkin for doneness.  the outside of the pumpkin will turn a dark orange and the inside of the pumpkin should be tender and easily scoop off the sides with a spoon.  if the inside of the pumpkin is still not fully cooked, bake for an additional 10-15 minutes.  the cooking time will vary depending on the size of the pumpkin.  using hot pads, place the pumpkin onto a serving plate, remove the lid, and stir.  be sure to scoop off chunks of cooked pumpkin into the casserole as it is served. 

*original recipe from www.favfamilyrecipes.com
**i've used ground turkey, instead of ground beef, in this recipe.
**it is a tradition for me to make this the week of halloween.  the kids love it, and so do the adults. 

bbq burgers

makes 75 burgers

burgers:
15 lbs. ground beef
8 eggs
3 c. bread crumbs
1 c. parsley
garlic powder
1/2 c. dried onions
grated cheese (2 handfuls)

mix above ingredients and form into patties.  brown in oven or on grill.  cook in sauce 1 hour 350 degrees in oven.

sauce:
1 large can ketchup (7 lb. 4 oz.) about 10 cups
1 bag chopped frozen onions (12 oz.)
1 c. butter (can use a lot less, or not use any at all)
3/4 c. vinegar
1 3/4 c. brown sugar
1/2 c. lemon juice
3/4 c. dried parsley
1 1/2 tbsp. dried mustard
5 c. water
1/3 c. worcestershire sauce
a little hot sauce

brown onions in butter or small amount of water lightly.  simmer for 30 minutes.  add browned hamburgers and bake 1 hour at 350 degrees.

*original recipe from dan pyle's grandma.

**we didn't use any butter when we made it and liked it that way. 

asian lettuce wraps

2 tsp. vegetable oil
1 lb. ground beef
2-inch piece ginger finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tbsp. soy sauce
1 tsp. red pepper flakes (i use half this amount)
1/4 c. hoisin sauce
1/4 c. chopped peanuts
salt and freshly ground black pepper
1 head boston lettuce, leaves separated, cleaned and dried

*i have also added julienned carrots and radishes to the toppings

 in a skillet over medium-high heat, add the vegetable oil and saute beef until brown.  stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.  remove from the heat and stir in the peanuts.  season with salt and pepper and serve warm wrapped in lettuce cups.

*i leave the peanuts out and top the meat with them when assembling wraps.  also add carrots and radishes at this time.

*original recipe from foodnetwork.com

barbecue

2 lbs. browned ground beef

1 large onion, chopped

1 can tomato sauce

1/2 c. ketchup

1/4 c. flour

1/4 c. brown sugar

2 tbsp. vinegar

2 tbsp. worcestershire sauce

3 tbsp. mustard (prepared)

mix and simmer on low a few hours or put in crock pot.  more mustard, vinegar and worcestershire sauce may be added for more tang. 

*original recipe from mom

shepherd's pie

1 tbsp. vegetable oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 lb. ground beef

1 c. beef or chicken broth

1 tbsp. tomato paste

1 tsp. chopped fresh or dry rosemary

1 tbsp. chopped italian parsley

1 can green beans

2 lbs. russet poatatoes, peeled and cut into chunks

6 tbsp. unsalted butter

1/2 c. milk

kosher salt to taste

parmesan cheese

1. preheat oven to 375 degrees

2.  saute (medium-high heat) onion, carrot and meat

3. drain fat, add broth, tomato paste, herbs.  simmer until thick - 10 min.  add green beans.

4. pour in casserole dish

5. bring potatoes to boil.  cook until tender.  

6.  mash with salt, milk, butter.

7.  spread potatoes over meat and cross hatch with fork.  

8. bake until golden - 30-35 min. add parmesan to top and heat.

*original recipe from food network

stroganoff

1 1/2 lbs. stew meat

1 can cream of mushroom

1 can cream of chicken

1 pkg. good season's dry italian dry italian dressing mix

1 beef bullion cube or 1 tsp. beef bullion

mix in crockpot.  cook on low 6-8 hours.  before serving mix in 8 oz. sour cream.

*original recipe from mom

ab's diet burgers

1 lb. leanest burger
1 c. spinach
2 tbsp. low fat cheese (shredded)
1 packet lipton onion soup
1/2 c. whole oats
1 egg
monterrey seasoning (taste)
salt and pepper (taste)
soy sauce (taste)

shape into burgers and grill

easy beef stuffed peppers

servings: 4 

ingredients:

4 medium green, red, yellow or orange bell peppers

filling:

1 lb. lean ground beef

3/4 c. chopped onion

1/4 c. uncooked white rice

3 tbsp. ketchup

1/2 tsp dried oregano leaves

sauce 

1 (14.5 oz.) can italian-style stewed tomatoes, undrained

1 tbsp. ketchup

1/2 tsp dried oregano leaves

method:

heat oven to 350 degrees.  cut tops off bell peppers, remove seeds.  in large bowl, combine filling ingredients, 1/2 tsp. salt and 1/4 tsp. pepper, mixing lightly but thoroughly.  spoon equal amounts of filling into each pepper.  place in 8x8 inch baking dish.  combine sauce ingredients, pour over peppers.  cover dish tightly with aluminum foil.  bake 1 1/2 hours.  

*original recipe from grocery store recipe card in produce section