 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
When my oldest granddaughter gave me eight of the 50 pumpkins she grew in her backyard, I didn't know how I'd use them all up! Then I remembered this recipe from a dear friendI'm glad I tried it. I froze some of the pumpkin to use in this and other recipes, and also froze some of the sloppy joe mixture to enjoy later.Eleanor McReynolds, Scott City, Kansas Ingredients:
1 pound ground beef |
1/2 cup chopped onion |
1 garlic clove, minced |
1 cup canned pumpkin |
1 can (8 ounces) tomato sauce |
2 tablespoons brown sugar |
2 tablespoons prepared mustard |
2 teaspoons chili powder |
1/2 teaspoon salt |
8 hamburger buns, split |
american and mozzarella cheese slices |
Directions:
1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, cut American cheese slices with a pumpkin-shaped cookie cutter. Cut mozzarella cheese into shapes (triangles, half-circles, etc.) to make pumpkin faces. Spoon meat mixture onto buns and top each with a pumpkin. Yield: 8 servings.
|
|