HALLOWEEN MEAL RECIPES

Stew In A Pumpkin Shell

We haven't tried this one, so we can't vouch for the taste but it sounds good! It would make the perfect cold night meal before the little goblins go off trick-or-treating!

Ingredients:
1 large pumpkin
Melted butter
Sugar
2 large onions, chopped
4 large garlic cloves, chopped
Olive oil
3 pounds chuck steak, cubed
1 pound tomatoes, peeled and chopped
1 tablespoon tomato paste
3 1/2 pints beef stock
2 pounds sweet potatoes, peeled and cubed
2 pounds white potatoes, peeled and cubed
2 pounds raw pumpkin, cut in chunks
2 cans sweet corn
12 canned yellow peach halves, sliced
Syrup from canned peaches

Bouquet garni:
1 heaping teaspoon dried oregano
Salt and pepper
Cheese cloth wrapper to tie it in

Preparation:
To prepare the pumpkin, cut the top to form a lid, angle cutting so the lid will sit on and not fall in. Leave the stem for a handle. Remove the the "guts", the fibers and seeds and discard. Scoop away most of the solid flesh, leaving a sturdy wall of pumpkin, being careful not to cut through it. Measure out 2 pounds of the pumpkin flesh for the stew.

Brush the inside of the cleaned pumpkin with melted butter and sprinkle lightly with sugar. Replace the lid and set the pumpkin aside on a baking sheet.

Cook the onion and garlic in a little oil until soft but not browned. Transfer to a large saucepan. Brown the beef in the oil and add it to the onion mixture in the saucepan. Add the tomatoes, tomato paste, half the stock, the bouquet garni, a little salt and plenty of pepper to the meat and onions. Cover and simmer until the meat is almost cooked. This should take about 1 hour.

At this time, put the pumpkin shell in the oven at 375 degrees. Leave it for 30 minutes, or longer if the walls are thick. But be careful not to collapse the walls. You can use a large casserole as a support for the walls.

Add the sweet potato, potato and pumpkin to the saucepan and cover with more stock. Return to a boil and simmer for 20 to 30 minutes, or until the meat is tender, the potatoes are cooked, and the liquid is thickened with the dissolved pumpkin.

Stir in the sweet corn and peaches and simmer for another 15 minutes. Taste, correcting the seasoning and adding a little of the peach syrup. Remover the bouquet garni and discard. Ladle the stew into the pumpkin and put back into the oven for 10 to 15 minutes and serve. Makes 6 to 8 servings.