HOOSIER 2014 Fall Gathering Pumpkin Recipe
Tried to post a copy from the magazine..can't get'r done that way
So...from Muzzle Blasts, Aug 2014 issue with permission from NMLRA
DINNER in a PUMPKIN
You can prepare much of this at home to make prep time faster in camp or it can all be made at camp.
1 lb. ground beef _ cooked and crumbled. Seasoned to tast with onion, garlic,salt and pepper.
2 cups cooked white rice - carried in container(s) to camp.
Assemble at camp:
1 small bell pepper
1 can cream of mushroom soup
1 can tomato soup
1 small can mushrooms,drained
1/2 cup water
1/2 tsp cumin
2 tsp Worcestershire sauce
2 Tblsp. brown sugar
2 to 4 tsp hot sauce, to taste
1 sugar pie pumpkin 8 - 10 "(seeded and cleaned like a Jac-O- Lantern, save top)
Combine all ingredients and put into pumpkin, replace lid. Double wrap in aluminum foil and seal all edges.
Put pumpkin into mound of charcoal so only the top 1/3 is exposed. Bake for 1 hour
(+/- took about 1H 40m for us in the breeze) we temped it with a turkey thermometer at 160...
We did remove the mushrooms and cream of mushroom soup from one and used cream of celery instead...
Someone asked..Sorry; I did not know at the time, you could have had some of that one.
We will be trying other "cream of..." and varying the recipe as I hope some of you will....Enjoy !!