1 sm. to med. pumpkin
1 onion
2 tbsp. vegetable oil
1 1/2 to 2 lb. ground beef
1 1/2 c. cooked rice
1 (8 oz.) can sliced water chestnuts, drained
2 tbsp. soy sauce
2 tbsp. brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 can cream of chicken soup

Cut off top of pumpkin and thoroughly clean out seeds and pulp. Print an appropriate face on the front of pumpkin with a permanent marking pen.

In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into cleaned pumpkin shell.

Replace pumpkin top and place entire pumpkin with filling on a baking sheet. Bake 1 hour at 350 degrees or until inside meat of pumpkin is tender. Put pumpkin on a plate. Remove lid and serve. For vegetable, scoop out cooked pumpkin. Serves 6.

Our Halloween Tradition.