Pumpkin with Ham, Onions and Corn

Pumpkin with Ham, Onions and Corn Ingredients

3 c Peeled & diced (1/2-inch	1/2 lb Diced (1/2-inch pieces) ham
1 c Chicken soup stock (see	1 Box (10-oz) frozen kernel
2 tb Butter or olive oil	Salt & pepper to taste
2 lg Yellow onions; peeled,	Toasted pumpkin seeds; for

Instructions for Pumpkin with Ham, Onions and Corn

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 diced pumpkin in a covered 2-quart 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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: OnionsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken	Ham	Olive Oil	Onion
Pumpkin

Vegetables Chicken Butter Olive oil Onion Ham Onions

for flavor and categorization

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