"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pumpkin Stew Recipe

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This recipe for Pumpkin Stew, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheirlie Prophet
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. chicken, deboned and cut up
3 T. cooking oil (divided)
1 c. water
3 large potatoes, peeled and cubed
4 med. carrots, sliced
1 med. onion, chopped
2 tsp. salt
1/2 tsp. pepper
2 T. instant chicken bouillon granules
1 can tomatoes, undrained and cutup
1 pumpkin 10-12 lb.

Directions:
Directions:
In a Dutch oven, brown meat in 2 T. oil. Add water, potatoes, carrots, green peppers, garlic, onion, salt/pepper. Cover and simmer 2 hours. Stir in bouillon and tomatoes.
Wash pumpkin and cut 6-8 inch in top around stem. Clean and set aside top. Place pumpkin in a shallow, sturdy baking pan.
Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Bake at 325 until pumpkin is tender, do not overbake.
Serve stew from pumpkin, scooping out a little pumpkin with each serving .

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I have found that if I bake my pumpkin first (in the oven), until almost done then add the stew, it works well.

You may think this doesn't sound very good but it is sooo good.

 

 

 

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