| 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 |
tb |
Butter or olive oil |
| 2 |
lg |
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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