| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
|
Ears of corn -or- |
| 1 |
|
Box (10-oz) frozen kernel corn |
| 1 |
sm |
(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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