Recipe - Argentine Stew In Pumpkin Shell

2 pound Beef stew meat; cut in
1 1/2" cubes
1 lg Onion; chopped
2 Garlic cloves; minced
3 tablespoon oil
2 lg Tomatoes; chopped
1 lg Green pepper; chopped
Salt and pepper
1 teaspoon sugar
1 cup Dried apricots
3 White potato; peeled, minced
3 Sweet potatoes; peeled, minced
2 cup Beef stock
1 md Pumpkin
Butter or margarine; melted
use Parve or olive oil
One fourth cup Dry sherry
1 cn Whole kernel corn (1lb)

Trim any excess fat from beef and cook with onion and garlic in oil until
meat is browned. Add tomatoes, green pepper, 1 T. salt, One half t. black
pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover
and simmer for 1 One half hours.

Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy
membrane. Brush inside of pumpkin with melted butter and sprinkle lightly
with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin
shell.

Place shell in shallow pan and bake at 325F for one hour or until pumpkin
meat is tender. Place pumpkin in large bowl and ladle out stew, scooping
out some of pumpkin with each serving. Makes 68 servings.

While this is not necessarily just a Halloween recipe, we have made it many
times for Halloween parties as the main course. I have probably posted it
before here, but since we have so many new people, thought I would do it
again. It always gets rave reviews.

Posted on Genie by Sid Kerr; 9/30/92
Posted to JEWISHFOOD digest V96 #036

Date: Tue, 24 Sep 1996 17:57:05 +0000

From: BGMB90B@prodigy.com