Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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.
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@...> on Mar 29, 1998