Culinary Cremation

How would you like to carve this pumpkin? It was on display at a wonderful Burlington, VT farm. I don't know if it's the biggest pumpkin in the world, but I do know it's the biggest pumpkin I've ever seen.


We have theater tickets tonight and have invited the friends we go with to come for dinner before we go. We're serving our traditional Halloween dinner. While it's not the best (most gourmet) recipe from my kitchen, you just have to serve this "Culinary Cremation" on October 31st.

Halloween Salisbury Steak

1 round steak, cut into bite-sized narrow strips
2 onions, coarsely cut
2 cups chopped celery
2 cups chopped carrots
2 cups diced tomatoes (with juice)
1/2 cup water
1 teaspoon worchestershire sauce
2 cups cooked rice

Dredge meat in flour seasoned with salt and pepper, garlic salt, and Lowry's seasoned salt.
Saute onions, celery, and carrots in butter. Remove from fry pan and brown steak in olive oil. Combine all ingredients. Stuff into hollow pumpkin and cover with pumpkin lid. Place in a baking dish wish about an inch of water. Bake 2 hours or until pumpkin is soft and meat mixture is hot.