Heirloom Pumpkin

The Record’s “Recipe of the Week”:
Heirloom Pumpkin by Julie O’Marr

1 pumpkin
3 lbs. lean ground pork
1 large onion, chopped
1/2 tsp. powdered cloves
1/2 tsp. cinnamon
Rice, cooked

Start the night before by cutting off a neat cover of pumpkin and scraping out the seeds. We always pick the darker orange pumpkin for better taste. Salt the inside well.

For the filling, use lean ground pork, salted and peppered to taste. Simmer for about 1 hour with a large onion. Remove from the heat and add the cloves and cinnamon.

Fill the pumpkin with the mixture. Place in a shallow baking pan with a little water. Bake at 350° until the pumpkin sags. Serve, ladling out portions of meat and pumpkin onto cooked rice.


Lawrence County Record

312 S. Hickory St.
Mt. Vernon, MO, 65712


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