Corn And Pumpkin Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Vegetable | 6 | Servings |
INGREDIENTS
| 3 | Ears of corn -or- | |
| 1 | Box, 10-oz frozen kernel | |
| corn | ||
| 1 | 3-lb pumpkin | |
| 1 | Yellow onion, peeled sliced | |
| 1 | c | Water |
| Salt & pepper to taste |
INSTRUCTIONS
This simple dish is another gift from the Southwest Indians. Two early American staples are cooked together to provide variety to a rather simple diet. You will be surprised how delicious this is, though I have added an onion and black pepper for some additional flavor. Shell the corn from the cob and mash to a pulp. I use my food processor for this. If using frozen corn, you need not let it defrost if you have a food processor. Peel and seed the pumpkin and cut into small pieces. Place all ingredients in a covered saucepan and simmer until the pumpkin is soft, about 30 minutes. Serve hot. This is a very simple but delicious vegetable dish. It should be treated as such. 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)
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Calories: 77
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 119.4mg
Potassium: 130.1mg
Carbohydrates: 14.9g
Fiber: 1.4g
Sugar: 1.5g
Protein: 1.4g