2 lbs. beef stew meat, cut into 1″ cubes		3 tbsp vegetable oil, divided
1 c. water		3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced		1 large green pepper, cut into ½” pieces
4 garlic cloves, minced		1 medium onion, chopped
2 tsp salt		½ tsp pepper
2 tbsp instant beef bouillon granules		14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)

In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil.
Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Cheese Soup

Posted on by Trish

Submitted by Carli

¼ c. butter		2 c. milk
¼ c. flour		2 c. grated cheddar cheese

Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes.
Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth.
Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted.
Add white sauce & ham to vegetables that have not been drained & heat through.

Food Askew