Dinner in a Pumpkin

Behold, a harvest casserole straight from the early '60s! Served in a decorative gourd! Great for that period from Halloween all the way up to Thanksgiving.

DINNER IN A PUMPKIN
One 10-12" pumpkin, top removed and cleaned (save the seeds for roasting)
2 pounds very lean ground beef
6 ounces ground ham
2½ t. salt (I think less, especially since the ham adds salt)
3 T. chopped onion
1 green pepper, chopped
2 t. oregano
2 cloves garlic, pressed
½ cup green onions (aka scallions), chopped
1 8-ounce can tomato sauce
3 eggs, beaten
¾ cup raisins (you could also use currants or Craisins)
1 t. fresh ground pepper

In a large nonstick skillet, fry the ground beef until no pink remains. Add all other ingredients except pumpkin and eggs, and cook together. Remove from heat, allow mixture to cool a bit (so the eggs don't cook immediately from the residual heat when they're added), then add eggs, mix gently and fill the pumpkin. Put the lid on the pumpkin and bake at 350 degrees for 1 to 1½ hours. Serves -- uh -- many, because c'mon, you just filled a whole pumpkin!

If you really want a super '60s dinner, serve with a Jell-O mold and some canned green beans, heated, with butter and bacon bits.

Contributor: Karin Buck

NOTES FOR MODERN TASTES:
If you require a little more zing than what this recipe offers, Captain Midnight thinks curry powder is a nice addition. Toss it in with the ground beef.

Chili Sauce

This recipe comes to us via an aged and very crispy bit of scratch paper, with many splotches and drips on it. That's usually a sign of a good and much loved recipe. Thing is, there's no indication who provided said recipe. (Whoever wrote this had a cursive hand that leans left, if that helps.)

Anyway, this would seem to be a helpful addition to your canning repertoire, especially when tomatoes and peppers are plentiful and cheap. HOWEVER, please read the important note after the recipe!

CHILI SAUCE
2 quarts chopped, peeled tomatoes
1 cup chopped onion
½ cup each coarsely ground sweet red and green peppers
1 T. crushed dried red pepper (optional)
1 cup sugar
1½ t. salt
1½ t. white mustard seed
½ t. cinnamon
1¼ cups white vinegar

Combine all ingredients in large kettle, bring to boil and simmer, stirring frequently, 3-4 hours or until thick. Pour into hot sterilized jars and seal. Yields about 4 pints.

Contributor: X the Unknown!

SUPER IMPORTANT NOTE:
The process described above, called "open kettle canning," is no longer considered a safe way to preserve food. Even if every item is sterilized in hot water before being filled and sealed, open kettle canned jars are extremely susceptible to growing mold, botulism and other nasties that you don't want to eat (or give to your loved ones to eat, for that matter). Instead of "Pour into hot sterilized jars and seal," I strongly recommend that you use the standard water-bath canning method to finish the recipe. You'll get a product that's tasty AND won't kill anybody! Bonus!