---------- Recipe via Meal-Master (tm) v8.04
       Title: Pumpkin Stew
  Categories: Stews
       Yield: 1 servings
     1 1/2 lb beef round  -- boneless,
   :          cubed
         1 TB butter  -- not margarine
         1 md onion  -- coursely chopped
         2    stalks celery  -- coursely
   :          chopped
         5 c  water
       1/2 ts salt
       1/2 ts dried thyme
       1/4 ts black pepper
         5 lb pumpkin
       1/4 c  all-purpose flour  --
   :          sifted
         1 c  frozen green peas
   In a 4-quart Dutch oven, brown beef in butter.  Add
   onion & celery; saute until browned.  Stir in 4 cups
   water, the salt, thyme, & pepper. Heat to boiling.
   Cook covered 1 hour.  Cut 2 inches off the top of the
   pumpkin. Trim the rim of pumpkin bottom to form
   points; scoop out seeds. Peel top & trimmings; cut
   into 1 cubes; add to beef after 1 hour.  Cook 30 mins
   longer or until tender.  Heat oven to 350*.  Bake
   pumpkin shell 20 mins. Stir flour into 1 cup water;
   add stew with peas.  Cook, stirring until thickend;
   spoon into shell & serve. Note: Do not place pumpkin
   on direct heat.
   Recipe By     : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)