| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef stew meat, cut into 1-inch cubes |
| 3 |
tb |
Cooking oil, divided |
| 1 |
c |
Water |
| 3 |
lg |
Potatoes, peeled and cut into 1-inch cubes |
| 4 |
md |
Carrots, sliced |
| 1 |
lg |
Green pepper, cut into 1/2 inch pieces |
| 4 |
|
Garlic cloves, minced |
| 1 |
md |
Onion, chopped |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Instant beef bouillon granules |
| 1 |
cn |
(14 1/2 oz) tomatoes, undrained, cut up |
| 1 |
|
Pumpkin (10 to 12 pounds) |
INSTRUCTIONS
Hello Betsy. I'm going to post a recipe I haven't tried but saw in the
Oct/Nov '95 issue of "Taste of Home" It sounds as though you already know
what stew recipe you're going to use, but I thought the procedure for
serving it in a Pumpkin might be helpful. Good luck on your first party
(which happens to be on my husbands birthday!) Lilia
In a Dutch oven, brown meat in 2 TB oil. Add water, potatoes, carrots,
green pepper, garlic, onion, salt and pepper. Cover and simmer for 2
hours. Stir in bouillon and tomatoes.
Wash pumpkin; cut a 6 to 8 inch circle around top stem. Remove top and set
aside; discard seeds and loose fibers from inside. Place pumpkin in a
shallow sturdy baking pan. Spoon stew into pumpkin and replace the top.
Brush outside of pumpkin with remaining oil. Bake at 325 for 2 hours or
just until the pumpkin is tender (do not overbake). Serve stew from
pumpkin, scooping out a little pumpkin with each serving. Yield: 8 - 10
servings.
Posted to EAT-L Digest 17 October 96
Date: Fri, 18 Oct 1996 12:40:52 -0400
From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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