Tapioca Filled Baked Pumpkin Dessert
One small to medium pumpkin (no larger than a basketball).
·
Cut off top of pumpkin and clean it out as you
would a Jack-o-lantern. Bake on a rack over a pan of water in the oven at 350
until you can pierce it with a fork.
·
Filling option one: Fill the cooked pumpkin with
already-made tapioca pudding purchased in the refrigerated section of your
grocery. Bake until hot through.
·
Filling option
two: Follow the directions for making tapioca pudding on the back of a box of
dry tapioca pearls. Fill the pumpkin with the tapioca. Bake for half an hour.
Tip: Wrap this delicious dessert in large bath towels and it
will stay hot for three to four hours while you wait for company to arrive. To eat, scoop out the cooked pumpkin along with the tapioca.
Dinner in a Pumpkin
One small to medium pumpkin no larger than a basketball.
·
Cut off top of pumpkin and clean it out as you
would a Jack-o-lantern.
1 onion, chopped 2
tbsp. brown sugar
1 tbsp. of oil 1
can cream of chicken soup
1 ½ - 2 lbs. ground beef 2
tbsp. soy sauce
1 4 oz. can mushrooms, drained 1
½ c. cooked rice
One can sliced water chestnuts,
drained
·
Saute onions in oil until tender. Add meat and
brown. Drain off drippings. Add all ingredients together and simmer for ten
minutes. Spoon into pumpkin. Bake on a rack over a pan of water in the oven at
350 until you can easily pierce it with a fork. About an hour.
Pumpkin Bread
Cream together:
1 c. oil
2 c. white sugar
Then add:
4 beaten eggs
1 pound pumpkin
(2 cups)
Put these together then add to above:
3 c.
flour
1 tsp.
salt
½ c.
nuts
3 tsp.
cinnamon
Dissolve in hot water and add to above:
1 tsp. soda
Spray two loaf pans with cooking spray. Bake 1 hour at 350
degrees.
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