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
Food historians have tracked the existance of recipes far back into the far past, in fact as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe in existence, according to academics are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius created a number of scripts describing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were split into starters, main meal and desserts, something we still use today. He also tells us how the Roman cooks used a good variety of aromatic flavors, including many that are still in use today like thyme, mint and asafoetida. Closer to modern times, we have a couple of interesting recipe books which date from the fourteenth century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich people of those days. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including spices like basil and rosemary. The introduction of these new tastes was responsible for an explosion in cookery books, many of which are now in private cookery archives. By the time we get to the twentieth century, cooking publications were in high demand, mostly due to more people being able to read, people having increased spare time and having more disposable income. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Argentinian Stew In A Pumpkin Shell recipe.
