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.
