Corn and pumpkin stew

Yield: 6 Servings

Measure Ingredient
3 Ears of corn -or-
1 Box (10-oz) frozen kernel corn
1 small (3-lb) pumpkin
1 Yellow onion; peeled, sliced
1 cup Water
Salt & pepper to taste

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, .

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