2 lb beef stew meat, cut in 1 1/2-in. c, ubes
1 large onion, chopped
2 garlic cloves, minced
3 tbsp oil
2 large tomatoes, chopped
1 large green bell pepper, chopped
1 salt, pepper
1 tsp sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cup beef broth
1 medium pumpkin
1 butter or margarine, melted
1/4 cup dry sherry
1 can whole kernel corn (1 lb), drained
Directions
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.
Servings: 6 servings
Argentinian Stew In A Pumpkin Shell Recipe brought to you by Recipe Ideas
Categories: Pumpkin; Soup; Squash; Stew; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into distant history, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Moving on, there were a couple of interesting cookery books which were published in the fourteenth century : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of meals cooked for the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new foods and tastes created an outbreak in recipe books, most of which still exist in private cookery archives. During the next few hundred years, the upper-class families of Wesstern Europe tried to serve the most extravagent meals, and consequentially the best chefs and their collection of recipes could command a high salary. However, it was during the 1800s that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Argentinian Stew In A Pumpkin Shell recipe.
