Yield: 1 Servings
|2 pounds||Pumpkin or winter squash|
|¼ cup||Bacon drippings or melted butter|
|1 \N||Onion; chopped|
|2 \N||Cloves garlic; minced|
|1 \N||Green bell pepper; cut in 1\" squares|
|1 \N||Anaheim chili pepper; cut in 1\" squares|
|4 \N||Tomatoes; peel, seed, dice|
|½ pounds||Green beans; cut in 1\" pieces|
|1½ cup||Corn kernels|
|2 teaspoons||Chili powder|
|1 cup||Chicken stock|
|\N \N||Salt and pepper|
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 ½ tsp. pepper, then cover and cook over low heat until the vegetables are tender, about 20 minutes.
Season with salt and pepper, if necessary.
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@...> on Mar 29, 1998