| 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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