FHE

Family Home Evening! Monday nights are FHE nights. Our chuch encourages families to have a night where they are home together teaching gospel principles and enjoying each other. Tonight for FHE we had a pumpkin theme. We carved pumpkins and I made dinner in a pumpkin for dinner! Yum! Here are pictures from our night!
I carved the cat and Kevin the ghost in the window.





Dinner in a Pumpkin (Sis. Lucio's recipe)
1 whole pumpkin, basketball size (10.5 lbs. is perfect), with stem for handle
1 onion, chopped
2 lbs. ground beef
4 cloves garlic, minced
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 (13 oz.) can sliced mushrooms, drained
1 (10-3/4 oz.) can cream of chicken soup
2 cups cooked rice (You can use plain rice or seasoned wild rice if you like)
1 (8 oz) can sliced water chestnuts, drained
Salt and pepper to taste

Preheat oven to 350 and adjust oven rack to its lowest position. Wash pumpkin. Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Remember to cut top with a knife at a 45 degree angle to your work surface so that the "lid" doesn't fall into the pumpkin after baking.

In a large skillet saute onions and beef until browned. Drain drippings from skillet. Add garlic, soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice, water chestnuts, salt and pepper and stir to combine.

Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, onto a foil-lined baking sheet. Bake 1.5 hours or until inside flesh of the pumpkin is tender. Remove pumpkin lid and serve meat mixture. For your vegetable, scoop out cooked pumpkin and serve with salt and pepper.