2 pounds of stew meat
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin

Brown the beef in 2 tablespoons of canola oil in a dutch oven. Then stir in vegetables and spices to combine.  Simmer, covered, for 2 hours. Next, stir in bullion granules and tomatoes.

Wash the pumpkin.  Cut out a 6-8 inch hole in the top, saving the top. Clean out the insides and discard.  Place pumpkin in a shallow, sturdy pan. Spoon in stew then replace the top. Brush the outside of the pumpkin with the remaining tablespoon of oil.  Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overcook the pumpkin or it will become too soft and spill-out the stew.  Serve stew from the pumpkin, spooning out chunks of the pumpkin flesh with each serving.  Yield: 8-10 servings. less

2 pounds of stew meat
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin

Brown the beef in 2 tablespoons of canola oil in a dutc ...read more

2 cups canned pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla icecream, softened
36 gingersnaps

Combine pumpkin, sugar, salt, and spices, then add pecans.  IN a chilled bowl, fold pumpkin mixture into ice cream.  Line the bottom of a 13x9x2-inch pan with gingersnaps. Top with icecream mixture.  Grease until firm, about 5 hours.  Cut into squares, garnish with whipped cream and pecan halves.  Yield: 18 servings. less

2 cups canned pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla icecream, softened
36 gingersnaps

Combine pumpkin, sugar, salt, and spices, then add pecans. IN a chilled bowl, fold pumpkin mixture into ice cream. Line the bottom of a 13x9x2-inch pan with gingersnaps. Top with icecream mixture. Grease ...read more