MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: ARGENTINIAN STEW IN A PUMPKIN SHELL
  Categories: Main dish
       Yield: 6 servings
  
       2 lb Beef stew meat,
            - cut in 1 1/2-in. cubes
       1 lg Onion; chopped
       2    Garlic cloves; minced
       3 tb Oil
       2 lg Tomatoes; chopped
       1 lg Green bell pepper; chopped
            Salt, pepper
       1 ts Sugar
       1 c  Dried apricots
       3    White potatoes,
            -  peeled and diced
       3    Sweet potatoes,
            -  peeled and diced
       2 c  Beef broth
       1 md Pumpkin
            Butter or margarine; melted
     1/4 c  Dry sherry
       1 cn Whole kernel corn (1 lb),
            - drained
  
   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.
  
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