Recipe - Argentinian Stew In A Pumpkin Shell

2 pound Beef stew meat,
cut in 1 1/2in. cubes
1 lg Onion; chopped
2 Garlic cloves; minced
3 tablespoon Oil
2 lg Tomatoes; chopped
1 lg Green bell pepper; chopped
Salt, pepper
1 teaspoon Sugar
1 cup Dried apricots
3 White potatoes,
peeled and minced
3 Sweet potatoes,
peeled and minced
2 cup Beef broth
1 md Pumpkin
Butter or margarine; melted
One fourth cup Dry sherry
1 cn Whole kernel corn (1 lb),
drained

Trim any excess fat from beef and cook with onion and garlic in oil until
meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2
teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth.
Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and discard. Scoop
out seeds and stringy membrane. Brush inside of pumpkin with 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 1
hour, or until pumpkin meat is tender. Place pumpkin in large bowl and
ladle out stew, scooping out some of pumpkin with each stew serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini