One chicken breast, chop it and sauté it in oil with onion, celery. Then dump it oil and all in 2 cups chicken broth add more onion, celery, bell peppers (I used 1/3 of each red, yellow, orange) 1 cup northern beans, 3 small chopped red potatoes, hand full of wild rice, hand full of shredded carrots… cover pot & simmer for one hour. Salt & pepper stew to taste when simmering it. Prepare 2 pie pumpkins… cut a 6-8 inch hole in top, remove lid and clean lid & inside of seeds and guts. Using a fork, prick the inside & lid of pumpkins slightly all over. Pour some oil on paper towel and rub down the outside of pumpkins & their lids completely with oil. Set pumpkins in a pan, fill pan 1/2 way to the top with water. Spoon stew into the pumpkins till full. Bake in oven at 325 for 2 hours, no longer or pumpkins go to mush. Let cool & set for 10 minutes before serving.

Recipe compliments of Renee Thomas Dale.

Excellence is achieved by the mastery of fundamentals.  ~ Vince Lombardi

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