Recipe - Pumpkin With Ham Onions And Corn

3 cup Peeled & minced (1/2inch
pieces) fresh pumpkin
1 cup Chicken soup stock (see
recipe) or canned chicken
broth
2 tablespoon Butter or olive oil
2 lg Yellow onions; peeled,
cut or sliced up
One half pound Diced (1/2inch pieces) ham
1 Box (10oz) frozen kernel
corn
Salt & pepper to taste
Toasted pumpkin seeds; for
garnish

This is the kind of dish that is fun to create with ingredients that were
common and popular during Colonial times. It is terribly easy for us to
cook this way. In the old days it was a pain!

Place the minced pumpkin in a covered 2quart saucepan. Add the broth and
butter or olive oil; top with the onions. Cover and simmer until the
pumpkin is just tender, about l5 minutes. Add the ham and corn and cook
until the corn is tender, about 8 minutes. Add salt and pepper to taste.
Top with toasted shelled pumpkin seeds.

This dish can become a whole meal in itself or it can be served along
with a holiday meal as a vegetable dish. I am sure that is how it was used
in earlier days.

NOTE: Toasted pumpkin seeds are available at most gourmet shops or health
food stores. If the seeds are raw, toast them in a frying pan with a tiny
bit of olive oil and salt.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.