Pumpkin Stew

Baked in the Pumpkin!

1 12-15 lb. pumpkin

1 clove garlic

2 lbs. boneless breast of chicken, cubed

3 stalks celery

3 tablespoons olive oil

2 large ripe tomatoes, diced

1 sweet green pepper, sliced

½ tsp. black pepper

1 large sweet onion, sliced

4 cups water (±)

3 large all-purpose potatoes, cubed

2 beef bouillon cubes

4 carrots, sliced

½+ cup flour

• Cut around stem of pumpkin and remove cap.  Scoop out the seeds, leaving inside of pumpkin clean.  Be sure to leave a good amount of the fruit lining the shell.
• In large pot on top of stove, heat 2 tablespoons olive oil and nicely brown the cubed chicken.   Add the green pepper, onion and garlic and continue cooking over low heat until pepper and onion are soft and onion is lightly browned.  Add the potatoes, carrots, celery and tomatoes.  Sprinkle the black pepper over the mixture and gently stir.  Add 3 cups water, cover and simmer for 1 hour.  Stir frequently.
• Dissolve 2 beef bouillon cubes in stew liquid; stir well.  Mix ½ cup flour with ¾ cup cold water, making a medium-thick paste (add more flour or water to get correct consistency).  Add paste to the stew mixture, stirring as you add.  Add only enough to thicken the stew gravy a little.
• Brush the outside of the pumpkin lightly with olive oil.  Place the pumpkin in a baking pan and scoop the stew into the pumpkin.  Bake at 375°F for 90 minutes, or until pumpkin is tender.

When done, scoop stew (and a little of the fruit) into warm bowls.  Serve with hot biscuits.

Apple Pumpkin Bread

1½ cups fresh, cooked pumpkin

1 teaspoon baking powder

3 eggs

1½ teaspoons baking soda

1½ cups sugar

2 teaspoons cinnamon

¼ cup dark molasses

1 teaspoon nutmeg

1 cup finely chopped apples

1 teaspoon ground cloves

¾ cup vegetable oil

¼ teaspoon ground allspice

1/3 cup milk

1 cup chopped walnuts

1 teaspoon vanilla

No-stick vegetable spray

3½ cups flour

Mash the cooked pumpkin.  Lightly spray two small loaf pans with no-stick vegetable spray (bottoms and sides).  Beat eggs until light; add sugar, molasses, pumpkin, apples, oil, milk and vanilla and blend well.  Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice.  Add dry mixture to apples and pumpkin mixture.  Blend together very well.  Fold in the chopped walnuts.  Divide mixture evenly in the loaf pans and bake at 325° for approximately 45 minutes (tester should come out clean).  All ovens differ, so keep a careful eye that the top and sides do not become overly browned. Turn onto wire rack; can be served when just warm to the touch or completely cooled.

©2009, KH Adams, Trumbull, CT