Title: Corn and Pumpkin Stew
Categories: Vegetable
Yield: 6 Servings

3 Ears of corn -or-
1 Box (10-oz) frozen kernel
-corn
1 sm (3-lb) pumpkin
1 Yellow onion; peeled, sliced
1 c 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 . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.