Harvest Soup Bowl and Stuffed Pumpkin Dinner

My neighbor served these at her son's baptism luncheon on Saturday. They were delicious and looked great too.

Harvest Soup

2 c water

6 c chopped potatoes

1 c chopped celery

1 1/2 c chopped carrots

1/2 c chopped onion

2 tsp parsley

1 tsp salt

dash pepper

2 tsp chicken bouillon

____________________

3 c milk

4 T flour

1 lb Velveeta cheese

Add vegetables and seasonings to water and gently simmer on LOW heat until tender. Do not drain. Heat milk/flour in saucepan to boiling point, but do not let boil. Add cheese and stir constantly until cheese is entirely melted. Add vegetables and heat through. Fill bread bowls.

Dinner in a Pumpkin

Remove seeds from a 10" round pumpkin.
Rub the inside with 2 Tbsp. butter and 1/2 tsp. ginger.
Rub the outside of the pumpkin with vegetable oil.
Bake it alone with the top on for 30 minutes at 350.
Brown 1 lb. hamburger and 2 lbs. sausage.
Sauté 1/2 cup chopped celery and 1 chopped onion.

Stir 1 cup of brown sugar into 2 Tbsp. orange juice and mix with 4 cups of Pepperidge Farm seasoned stuffing or croutons of your choice.
Fold the stuffing, meat, and vegetables together and salt and pepper to taste.
Fill pumpkin. Bake 30 minutes at 350 uncovered.
To serve, scoop pumpkin squash out with meat mixture.