| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | New, Text, Import | 1 | Servings |
INGREDIENTS
| 2 | lb | Pumpkin or winter squash |
| 1/4 | c | Bacon drippings or melted butter |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; minced | |
| 1 | Green bell pepper; cut in 1" squares | |
| 1 | Anaheim chili pepper; cut in 1" squares | |
| 4 | Tomatoes; peel, seed, dice | |
| 1/2 | lb | Green beans; cut in 1" pieces |
| 1 1/2 | c | Corn kernels |
| 2 | ts | Chili powder |
| 1 | c | Chicken stock |
| Salt and pepper |
INSTRUCTIONS
Peel the pumpkin or winter squash and cut into 1-inch cubes, discarding the seeds and fibrous center. Heat the bacon drippings or butter in a large skillet or Dutch oven over moderate heat, add the squash and cook for 5 minutes, tossing or stirring frequently. Add the onion and cook, stirring occasionally, for about 5 minutes longer. Add the garlic, pepper, chile, tomatoes, beans, corn and chili powder and stir to combine. Add the stock, 1 tsp. salt and 1/2 tsp. pepper, then cover and cook over low heat until the vegetables are tender, about 20 minutes. Season with salt and pepper, if necessary. Serves 6-8. NOTE: "This is a winner - hot, warm, or at room temperature. It is surprisingly good and appeals to those who do not care for pumpkin. According to the late Helen Evans Brown, who was very knowledgeable about California - and West Coast - cookery, this was one of the few vegetables dishes in which the rancheros indulged. It is an old recipe for an all-vegetable stew, and you may vary the ingredients to suit what is available. It is a good dish to carry to a picnic or barbecue." Recipe by: California The Beatiful Cookbook Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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