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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains American Vegetable 6 Servings

INGREDIENTS

3 c Peeled & diced, 1/2-inch
pieces fresh pumpkin
1 c Chicken soup stock, see
recipe or canned chicken
broth
2 T Butter or olive oil
2 Yellow onions, peeled
sliced
1/2 lb Diced, 1/2-inch pieces ham
1 Box, 10-oz frozen kernel
corn
Salt & pepper to taste
Toasted pumpkin seeds, for
garnish

INSTRUCTIONS

This is the kind of dish that is fun to create with ingredients that
were common and popular during Colonial times. It is terribly easy  for
us to cook this way. In the old days it was a pain!  Place the diced
pumpkin in a covered 2-quart saucepan. Add the broth  and butter or
olive oil; top with the onions. Cover and simmer until  the pumpkin is
just tender, about l5 minutes. Add the ham and corn  and cook until the
corn is tender, about 8 minutes. Add salt and  pepper to taste. Top
with toasted shelled pumpkin seeds.  This dish can become a whole meal
in itself or it can be served along  with a holiday meal as a vegetable
dish. I am sure that is how it was  used in earlier days.  NOTE:
Toasted pumpkin seeds are available at most gourmet shops or  health
food stores. If the seeds are raw, toast them in a frying pan  with a
tiny bit of olive oil and salt.  From <The Frugal Gourmet Cooks
American>.  Downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 177
Calories From Fat: 41
Total Fat: 4.4g
Cholesterol: 28.4mg
Sodium: 1646.7mg
Potassium: 669.5mg
Carbohydrates: 19.9g
Fiber: 3.6g
Sugar: 6.1g
Protein: 15.4g


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