Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 Yum! This sounds wonderful. Thank you for sharing it, Danamarie. ~ pt ~ To dare the incarnation; to take the road in silence. To know the ascension; to will the resurrection. The song shimmers in the golden people. ~ Aidan Andrew Dun, 'Vale Royal' ~~~*~~~*~~~> , " das4145 " <asenat45@h...> wrote: > > Dear All, > > I prepared this recipe tonight - It was good. I got it from the > pcrm web site: http://www.pcrm.org If you are a member of weight > watchers, it only has 3 points. > > Please enjoy, Danamarie > > Recipes > > Mexican Pumpkin Stew > (Serves 6) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2008 Report Share Posted June 2, 2008 Mexican Pumpkin Stew 3-4 cups of small chunk (1/2-inch) butternut squash 1 cup vegetable stock 1 medium onion, thinly sliced 1 teaspoon minced garlic 1 cup tomato sauce 1/2 cup salsa 1 16-ounce can corn, drained 1 teaspoon chili powder 1/2 teaspoon cumin 3-4 drops of Tabasco (optional) 1/2 teaspoon hot red pepper flakes 1 15-ounce can red kidney or pinto beans salt and pepper to taste Simmer the pumpkin or squash in the vegetable stock until tender. Add the remaining ingredients and simmer uncovered over low heat for 30 minutes. Season with salt and pepper. Recipe from The Vegetarian No-Cholesterol Family-Style Cookbook by Kate Schumann and Virginia Messina, M.P.H., R.D Quote Link to comment Share on other sites More sharing options...
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