Thought I’d put this here because you can refer to it later. Lots of the kids really liked the stuffed pumpkin yesterday. It was easy to make and makes a great presentation!
Bake a whole pumpkin in a 350 degree oven for about an hour. Squash will do as well, but you don’t need all that time.
When pumpkin is DONE, cut the top and clean out the seeds.
While your pumpkin is baking, make three dry cups of rice, brown is preferable because it is better for you.
While rice is cooking, bake a pound of sausage, a pound of ham and a pound of bacon or any combination on a rack with the pumpkin.
When the meat is cooked, chop in a food processor and add to the cooked rice.
When the pumpkin is cooked and cleaned, stuff the rice and meat into the pumpkin.
Cheese sauce:
Melt 1 stick butter and add 1 cup of flour in a sauce pan and make a paste. Add 3 cups of milk and 15 slices of American cheese, a tablespoon of chicken bouillon and bring to a boil. Add a huge dollop of sour cream.
This cheese sauce recipe can be halved and quartered for smaller meals. Cheese sauce lasts in the fridge for a week and is a great soup starter and chip dip.
Slice your pumpkin into slices and pile on your meat-rice mix and pour over your cheese sauce. It’s a seller!
Have a brilliant day!