Submitted by Rebekah

From the Girl Scouts.

You will need:

1 small to medium pumpkin
1 4-oz can sliced mushrooms, drained
1 onion, chopped
1 10-oz can cream of chicken soup
2 TBS vegetable oil
1 8-oz can sliced water chestnuts, drained
1 1/2 to 2 lbs ground beef
1 1/2 cups cooked rice
2 TBS soy sauce
2 TBS brown sugar

Cut off top of pumpkin; clean out seeds and pulp. Paint on appropriate face on front of pumpkin with pemanent marker or acrylic paint. In a large skillet, saute' onion 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 pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake for 1 hour in 350 degree oven or until inside meat of pumpkin is tender. Put pumpkin on a plate; remove top and serve. For your vegetable, scoop out cooked pumpkin and serve. Serves 6 people

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