Wizard Stew in Jack-O-Lantern Bowls

I saw this recipe on KSL and thought it looked fun to try with the kids!

Wizard Stew in Jack-0-Lantern Bowls

Ingredients:
1 tablespoon garg-oyle (vegetable oil)
1 cup ghost rocks, more or less to taste (pearl onions)
1 1/2 pounds dragon beef (stew meat)
2 cups goblin coins (carrot slices)
3 cups sorcerer’s stones (potatoes chunks)
1/2 pound fresh toadstools (mushrooms)
2 green broomsticks (stalks of celery)
4 cups crystal elixir (water)
4 enchantment cubes (bouillon cubes)
1/2 teaspoon disappearing powder (garlic salt)
2 packages (7/8 oz.) brown dust (gravy mix)
1/2 cup witches’ grass (shredded carrots)
1 cup green ghoul spots (frozen peas, thawed)
ghost sand and midnight specks (salt & pepper) to taste
8 small sugar pumpkins (about 12-15” circumference)

Method:
Heat the garg-oyle (oil) in heavy cauldron (saucepan or Dutch oven). Peel ghost rocks (pearl onions). Add dragon beef (stew meat) and ghost rocks to cauldron, cook until browned.
Add goblin coins (peeled and sliced carrots); bite-size sorcerer’s stones (potatoes); and cleaned toadstools (mushrooms) to the cauldron. Clean and chop broomstick into bite-size pieces. Add broomsticks, elixir (water), enchantment cubes (bouillon) and disappearing powder (garlic salt) to cauldron. Bring to boil, reduce heat, cover and simmer until ingredients are tender.
Prepare jack-o-lantern bowls (see below).

Stir brown dust (gravy mix) into 3/4-cup cold elixir (water). Add a little hot juice from the cauldron to the elixir and brown dust, mix well and stir into cauldron. Stir gently and bring to a boil. Add more elixir or brown dust as needed to suit taste preferences. Stir in witches’ grass (shredded carrots) and ghoul spots (thawed frozen peas); add ghost sand and midnight dust to taste (salt and pepper), bring back to a boil. Serve in jack-o-lantern bowls with crusty wart sticks (cheesy bread sticks) and brown milk (chocolate milk).

Jack-O-Lantern Bowls: Cut tops off pumpkins, scoop out seeds and fiber from inside and off the lid. Place in shallow baking dish, cover and bake at 3500 F for 30-50 minutes or until fleshy inside is tender, but not soft (if pumpkins are too soft they will collapse.) If only cooking 1 or 2 bowls, clean as above, place top back on pumpkin and microwave 10-15 minutes. Serves 8.