Don't forget to list any names you think would fit the birds or would even just be fun to have in this next week! So far we only have one taker and he is winning by a land slide with one of the names with the kids.........I won't tell you which one!
Anyway........Samhain (NOT Halloween) is fast approaching. This year my family will be celebrating Nov 5th the more traditional date. If we would celebrate tradationally though the kids wouldn't be in school a good 6 days! So we only celebrate one day, or in true Celtic fashion........one night and one day:D And I am also makign them go to school on the 6th which they aren't to happy about! I have my Samhain feast all planned out. I am doing something easy this year so I am not slaving in the kitchen like some house bitch!:D
Anyway we are going to have Dinner in a Pumpkin this year. And I am going to share the recipe with you all! Enjoy!
Ingredients
Medium Pumpkin
1 1/2 lbs of ground beef (can actually use steak or venision if you like.......I am a cheap ass)
1/3 cup chopped green peppers
3/4 cup chopped celery
3/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup soy sauce
2 tbsp brown sugar
1 4oz can mushrooms
1 can of cream of chicken soup (I am going to use 1 can of golden mushroom soup myself!)
2 cups of cooked rice
Black olvies
Steamed Carrot
Whole cloves
Fresh parsley
Directions
1. Cut lid off of pumpkin and scoop out insides and excess membranes
2. In large skillet-brown beef, pepper, celery, and onion
3. Add next seven ingridents
4. Heat a bit longer
5. Mix well and add to the pumpkin cavity
6. Place lid on and place pumpkin on foil lined cookie sheet
7. Bake at 350 degrees for 1 to 2 hours or until pumpkin is done like a squash!:D (Only way I really know how to say that:D So if you dont' know when a squash is done go look it up!)
8. Before serving embellish with (toothpicks) black olvies for eyes, carrot for the nose, and cloves for hte mouth. the parsley is for hair around the lid opening!:D
Again go to the Name Our Birds post and add your names!:D
friends
