5 lbs. lean ground beef
1 tbsp. salt
2 c. each chopped celery and onions
1 c. diced green pepper

In large kettle, brown beef. Drain. Add salt, celery, onions and green pepper. Cover and simmer over low heat about 10 minutes until vegetables are fork tender. Cool. Divide into 6 (16 ounce) containers. Cut through mixture with a knife several times to remove air spaces. Seal and label-freeze. Use within 3 months.

DINNER:

1 sm. or med. pumpkin
1/4 c. soy sauce
4 c. ground beef mixture
2 tbsp. brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 can cream of chicken soup
2 c. cooked rice

Preheat oven to 375 degrees. Cut top of pumpkin off and clean out. (Save top.) In medium bowl, combine beef mixture, soy sauce, brown sugar, mushrooms, soup and rice. Put into pumpkin. Replace pumpkin lid. Place on baking sheet and bake 1 hour or until pumpkin is tender. When served--scoop some pumpkin out with meat. Makes 6 to 8 servings.